![]() ![]() Serves 4 - Recipe adapted from PAN-ROASTED SALMON AND BEETS Ingredients Serve the shrimp with rice, pasta, or cauliflower “rice.” Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days. Add the shrimp and sauté for 4 to 5 minutes. Heat the olive oil in a large skillet over medium-high heat. Slowly add the olive oil through the feed tube with the machine running. Add the cilantro and parsley pulse again until chopped. Make the chimichurri sauce: Place the onion and garlic in the bowl of a food processor and pulse several times until chopped.
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