Grilled Shrimp with Black-Eyed Peas and Chimichurri
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
- 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
- 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.
- 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.
- 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.
Recipe Credit: Chris Hastings
Image Credit: Christina Holmes