Name: Spinach Chimichurri Shrimp with Rice
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 c. spinach, tightly packed -; 1 c. fresh cilantro, tightly packed (about 1 bunch cilantro) -; 1/2 c. Chopped red onion -; 3 garlic cloves, chopped -; Kosher salt -; 1/2 tsp. crushed red pepper flakes -; 1/4 c. red wine vinegar -; 1/2 c. plus 1 tablespoon extra-virgin olive oil -; 1 c. rice pilaf -; 1 lb. medium shrimp, peeled and deveined -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Chimichurri Shrimp with Rice

1. 1 c. spinach, tightly packed -

2. 1 c. fresh cilantro, tightly packed (about 1 bunch cilantro) -

3. 1/2 c. Chopped red onion -

4. 3 garlic cloves, chopped -

5. Kosher salt -

6. 1/2 tsp. crushed red pepper flakes -

7. 1/4 c. red wine vinegar -

8. 1/2 c. plus 1 tablespoon extra-virgin olive oil -

9. 1 c. rice pilaf -

10. 1 lb. medium shrimp, peeled and deveined -

How to cook deliciously - Spinach Chimichurri Shrimp with Rice

1. Stage

In a small food processor, combine spinach, cilantro, onion, garlic, salt, red pepper flakes, and vinegar. Pulse a few times and scrape down sides. With motor running, drizzle 1/2 cup olive oil into mixture and process until almost smooth.

2. Stage

In a medium pot, cook rice pilaf according to package instructions; keep covered.

3. Stage

In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Sauté shrimp until cooked and pink in color, about 5 minutes. Turn off heat and toss shrimp well with half of chimichurri.

4. Stage

Serve shrimp over rice pilaf, topped with remaining chimichurri sauce.