400 g red shrimp Easy Peel -
80 ml high quality olive oil - 60 ml fresh lemon juice
- 1 fresh green chili, deseeded and finely chopped
- 1 bunch chopped flat-leaf parsley
- 1 bunch chopped coriander
- 1 tbsp minced garlic
- 1 shallot
Chimichurri is an Argentine sauce made from lemon juice, garlic, chili, parsley and coriander, perfect for eating delicious Argentine red shrimp. Served with crispy white bread, it makes a perfect starter or delicious finger food. Quick to prepare and incredibly tasty!
Ingredients
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
Preparation
- To prepare, let the red shrimp thaw at room temperature for about 2 hours.
- For the chimichurri, whisk together the high-quality olive oil, lemon juice, garlic, chopped shallots, chili pepper and salt and pepper to taste until the salt has dissolved. Then stir in the parsley and coriander.
- Fry the thawed and dried red prawns in a hot pan in olive oil for about 3 minutes on each side.
The chimichurri can easily be prepared an hour in advance and kept covered at room temperature. Alternatively, it can also be prepared in a blender.
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
Fits perfectly with:
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