Shrimp with Chimichurri Butter
Shrimp with Chimichurri Butter
Ingredients
For the Shrimp
- 500 g Black Tiger shrimp, peeled and deveined
- 1 tablespoon olive oil, for frying
- 100 ml white wine
- to taste salt
- to taste black pepper
For the Chimichurri Butter
- 50 g butter, room temperature
- 1 garlic clove, grated
- 1 handful fresh cilantro, finely chopped
- 1 handful fresh parsley, finely chopped
- 1 red chili, finely chopped (adjust to taste)
- 1 tablespoon paprika powder
- 1 teaspoon grated lime zest
- 1 lime, juice from
- to taste salt
- to taste black pepper
Instructions
- 1
Place the 50 g room temperature butter in a bowl. Add the 1 grated garlic clove, 1 handful finely chopped fresh cilantro, 1 handful finely chopped fresh parsley, and 1 finely chopped red chili. Add 1 tablespoon paprika powder, 1 teaspoon grated lime zest, and the juice from 1 lime. Season with salt and black pepper to taste. Mix well with a spatula until you get a smooth and flavorful butter. Set aside.
⏱️ 10 min
- 2
Heat a frying pan over high heat with 1 tablespoon olive oil. Add the 500 g peeled and deveined Black Tiger shrimp to the hot pan. Season the shrimp with salt and black pepper. Fry the shrimp for 2–3 minutes, tossing them in the pan, until they get a nice color and are cooked through.
⏱️ 3 min
- 3
Pour in 100 ml white wine with the shrimp in the pan. Let it boil and reduce slightly, about 1 minute, tossing the pan to combine.
⏱️ 1 min
- 4
Turn off the heat. Add the prepared chimichurri butter to the pan with the shrimp. Stir and toss the pan until the butter melts and the sauce becomes creamy and glossy, coating all the shrimp.
⏱️ 1 min
- 5
Arrange the shrimp on a plate by pouring the contents of the pan onto it. Spoon over the rich sauce. Serve immediately with good bread for dipping. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Shrimp with Chimichurri Butter
For the Shrimp
- 500 g Black Tiger shrimp, peeled and deveined
- 1 tablespoon olive oil, for frying
- 100 ml white wine
- to taste salt
- to taste black pepper
For the Chimichurri Butter
- 50 g butter, room temperature
- 1 garlic clove, grated
- 1 handful fresh cilantro, finely chopped
- 1 handful fresh parsley, finely chopped
- 1 red chili, finely chopped (adjust to taste)
- 1 tablespoon paprika powder
- 1 teaspoon grated lime zest
- 1 lime, juice from
- to taste salt
- to taste black pepper
Instructions
- 1
Place the 50 g room temperature butter in a bowl. Add the 1 grated garlic clove, 1 handful finely chopped fresh cilantro, 1 handful finely chopped fresh parsley, and 1 finely chopped red chili. Add 1 tablespoon paprika powder, 1 teaspoon grated lime zest, and the juice from 1 lime. Season with salt and black pepper to taste. Mix well with a spatula until you get a smooth and flavorful butter. Set aside.
⏱️ 10 min - 2
Heat a frying pan over high heat with 1 tablespoon olive oil. Add the 500 g peeled and deveined Black Tiger shrimp to the hot pan. Season the shrimp with salt and black pepper. Fry the shrimp for 2–3 minutes, tossing them in the pan, until they get a nice color and are cooked through.
⏱️ 3 min - 3
Pour in 100 ml white wine with the shrimp in the pan. Let it boil and reduce slightly, about 1 minute, tossing the pan to combine.
⏱️ 1 min - 4
Turn off the heat. Add the prepared chimichurri butter to the pan with the shrimp. Stir and toss the pan until the butter melts and the sauce becomes creamy and glossy, coating all the shrimp.
⏱️ 1 min - 5
Arrange the shrimp on a plate by pouring the contents of the pan onto it. Spoon over the rich sauce. Serve immediately with good bread for dipping. Enjoy!