Prep:
10 mins
Total:
30 mins
Makes:
3-4 servings
Utensil:
10" Deep Skillet with Utility Rack - Limited Edition Complete Gourmet Collection
Saladmaster Food Processor
Contributed By:
Diana Valenciano
Ingredients
Recipe Description:
Make your tastebuds dance with this delicious and colorful meal that is full of flavor. Simple to make in less than 30 minutes in your 10" Deep Skillet with Utility Rack.
Shrimp & Chimichurri
1
lb
shrimp, deveined and peeled
1
bunch
cilantro, diced, leaves and stems
1
large
lemon, juiced
1-2
tsp
chili pepper flakes
1⁄4
cup
red wine vinegar
1
cup
extra virgin olive oil
6
garlic cloves, minced
2
shallots, diced
Spanish Rice
1 1⁄2
cups
jasmine rice, rinsed
2
medium
roma tomatoes
1⁄4
medium
onion
2
garlic cloves
1⁄4
cup
tomato sauce
2
cups
water
1
chicken bouillon cube
Directions:
- In a bowl, add the chimichurri ingredients and mix well. Add the shrimp to skewers, approximately 4 or 5 per skewer and using a silicone brush or spoon, coat the shrimp with the chimichurri sauce and let marinate for 15 mins.
- In a blender, add the tomatoes, onion, garlic, bouillon cube and water. Blend until smooth.
- Add the rice and pour the contents of the blender into the skillet and bring to a steady simmer. Cover and bring temperature down to low. Cook for 10 mins.
- Uncover skillet and place the Utility Rack over the rice and press down until it hits the bottom.
- Add the shrimp skewers on top of the Utility Rack and cover. Cook for 5 mins.
- Remove skewers from Utility Rack and serve with a side of Spanish rice.
Tips:
- Add corn and/or peas to the rice.
- Serve with corn tortillas as a shrimp taco.
Fat:
423g
Saturated Fat:
4g
Cholesterol:
12mg
Sodium:
654mg
Carbohydrate:
58g
Fiber:
3g
Sugar:
2g
Protein:
32g
Directions
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