This is my sister’s debut as the official sous chef, FINALLY. She’s a tried and true shrimp lover, so we convinced her sewing shrimp onto skewers was calling her name. I really like that this sauce is both a marinade and leaves a bit of leftover sauce for topping on some grilled veggies or meat a few days later. It’s from the Party Like a Culinista cookbook and is also really pretty.
I’d also like to nix my comment on using the pizza stone on the grill after we sadly lost our pizza stone to the overly hot heat of the grill yesterday. Um, guess there’s a reason it’s only supposed to go in the oven…All the more reason for me to frequent Cook’s Warehouse soon! Since this chimichurri sauce is comprised of cilantro, parsley, lime, and cumin (along with a slew of other ingredients like ginger, cinnamon, garlic, EVOO, sugar), we went with the Mexican theme and paired it with some Spanish rice and delicious veggie mix. Easy peasy: Marinate shrimp for a few hours and throw on the grill on skewers for like 5-6 minutes until JUST pink!
My dad makes a really good Spanish rice with those canned diced tomatoes with jalapenos or chiles, tomato paste, onions, garlic, and chicken broth I think. Then for a quick improvised veggie dish, I sauteed some cauliflower, kale, red beans, and corn with a spice mixture of paprika, cumin, chili powder, garlic powder, S&P. To thicken it up, I also added some tomato paste and chicken broth. Make this marinade this summer for any grilled food or as a pretty topping 🙂
Use your leftover ginger to make a stir-fry later on or some of that peanut sauce from my post a few months ago. It’s also great for making apple-ginger muffins that have a real kick