Grilled Shrimp with Black-Eyed Peas and Chimichurri

Serving Size: 4
Prep Time:
Total Time:

Chef Chris Hastings uses the vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp, and also as a dressing for the black-eyed pea ragù that's served alongside.


  • 1 cup packed parsley leaves, finely chopped
  • 2 cup yellow cherry tomatoes, halved
  • 2 cup cooked or thawed frozen black-eyed peas
  • large shrimp, shelled and deveined
  • pepper
  • kosher salt
  • 0.25 tsp crushed red pepper
  • 2 small garlic cloves, minced
  • 2 Tbsp finely chopped oregano
  • 0.25 cup fresh lemon juice
  • 0.5 cup extra-virgin olive oil
  • 2 cup baby arugula


  1. In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.
  2. Light a grill or preheat a grill pan. Season the shrimp lightly with salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate.
  3. In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.

Make Ahead: The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

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Recipe Credit: Chris Hastings
Image Credit: Christina Holmes