Spinach Chimichuri Shrimp with Rice

  • 1 c. spinach, tightly packed
  • 1 c. fresh cilantro, tightly packed (about 1 bunch cilantro)
  • 1/2 c. Chopped red onion
  • 3 garlic cloves, chopped
  • kosher salt
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 c. red wine vinegar
  • 1/2 c. plus 1 tablespoon extra-virgin olive oil
  • 1 c. rice pilaf
  • 1 lb. medium shrimp, peeled and deveined

 

In a small food processor, combine spinach, cilantro, onion, garlic, salt, red pepper flakes, and vinegar. Pulse a few times and scrape down sides. With motor running, drizzle 1/2 cup olive oil into mixture and process until almost smooth.

In a medium pot, cook rice pilaf according to package instructions; keep covered.

In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Sauté shrimp until cooked and pink in color, about 5 minutes. Turn off heat and toss shrimp well with half of chimichurri.

Serve shrimp over rice pilaf, topped with remaining chimichurri sauce.

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