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Grilled Shrimp with Chimichurri

by Tom Fleming

Listen to the Podcast

Serves 4


20 pieces of 16-20 shrimp

Zest of one lime

2 TBSP extra virgin olive oil

2 tsp. red chili flake

Salt and pepper to taste


2 cups chicken stock

2 cups whole or skim milk

2 TBSP butter

1 cup shredded white cheddar cheese

1 cup dried white grits (not instant)

Salt and pepper to taste


1 1/2 cup extra virgin olive oil

1 tsp. smoked sweet paprika

1 large shallot

2 small clove garlic

1 TBSP chopped fresh cilantro

1 tsp. fresh chopped mint

1/2 TBSP each chopped rosemary, thyme

1 TBSP chopped fresh Italian parsley

2 TBSP chopped capers

Salt and pepper to taste

Shrimp instructions:

Wash shrimp in cool water and pat dry. Remove outer shell, while keeping tail section intact. With a paring knife, make a lengthwise slit across the back of shrimp. Rinse under cool water to remove digestive tract line.

Place shrimp in bowl and marinate with lime zest, red chili flake and olive oil in the refrigerator. Reserve until needed.

When grits and chimichurri are done, cook shrimp over high heat on grill for 1-3 minutes per side.

Serve shrimp with portion of grits and 2 TBSP of chimichurri drizzled over the top.

Grits instructions:

Bring chicken stock and milk to a boil in a medium saucepot. Add grits and reduce heat to a simmer. Use a whisk stir grits to remove any lumps. Continue stirring occasionally for 15-20 minutes until soft in texture. Add butter and cheese and stir. Season to taste with salt and pepper and reserve.

Chimichurri instructions:

Clean and finely chop all herbs and reserve. Rinse capers under warm water for 3 minutes to remove salt flavor. Finely mince garlic, shallot and capers. Place in a medium kitchen bowl. Add herbs, olive oil and paprika. Season to taste with salt and pepper. Allow the chimichurri to marinate for 1 hour prior to serving.

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