Shrimp Tacos with Cilantro Chimichurri Sauce
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4 servings
Ingredients
  • Chimichurri Sauce
  • 1 bunch cilantro
  • 3 garlic cloves, peeled
  • ½ Jalapeno, seeded
  • 1 Tbsp white wine vinegar
  • ¼ cup extra virgin olive oil
  • Juice of ¼ of a lime
  • ¼ tsp salt
  • freshly ground black pepper to taste
  • Shrimp Tacos
  • 12 corn tortillas
  • Extra virgin olive oil for brushing tortillas
  • 1.5 lbs shrimp, peeled and deveined (large, extra large or jumbo)
  • A 2-inch length of Spanish chorizo sausage, finely chopped
  • 1 Tbsp extra virgin olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place Chimichurri ingredients, cilantro through black pepper, in a small food processor or blender and process until finely chopped and combined.
  3. Brush both sides of tortillas with just a bit of oil and hang over oven racks to toast.
  4. Bake for about 5 minutes until texture toughens.
  5. Heat a skillet over medium high heat.
  6. Add the sausage and cook about 5 minutes, until it crisps up and renders out some fat.
  7. Cut shrimp into thirds.
  8. Add 1 Tbsp extra virgin olive oil and shrimp to sausage and sauté 3-5 minutes until just cooked through.
  9. To serve, fill baked tortillas with shrimp mixture and spoon some Chimichurri over.
Recipe by Savory Nature at http://savorynature.com/2015/08/11/shrimp-tacos-with-cilantro-chimichurri-sauce/