Chimichurri Shrimp Skillet

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.