Chimichurri Shrimp Skillet

  Dinner

Fresh fruit adds sweetness to this bright southwestern shrimp entree. “The contrast of colors, flavors and textures in this dish is wonderful!”

Chimichurri Shrimp Skillet

Average Rating: 4.2

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

  • 2 cups uncooked instant rice
  • 3 cups packed fresh parsley sprigs
  • 1/2 cup olive oil
  • 2 tablespoons lime juice
  • 4 garlic cloves, halved
  • 2 teaspoons red wine vinegar
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 cup chopped sweet red pepper
  • 1 medium onion, chopped
  • 1-1/2 cups seedless red grapes, halved

Instructions

  • 1. Cook rice according to package directions. Meanwhile, in a food processor, combine the parsley, oil, lime juice, garlic, vinegar, cumin, salt, oregano and pepper; cover and process until blended.
  • 2. In a large skillet, saute shrimp in 1/4 cup parsley mixture for 3-4 minutes or until shrimp turn pink; remove and keep warm.
  • 3. In the same skillet, saute red pepper and onion in 1/4 cup parsley mixture until tender. Stir in the shrimp, rice, grapes and remaining parsley mixture; heat through.

Nutrition Facts

1-1/3 cups: 421 calories, 20g fat (3g saturated fat), 92mg cholesterol, 505mg sodium, 44g carbohydrate (9g sugars, 3g fiber), 17g protein.

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