Shrimp Tacos with Cilantro Chimichurri Sauce
Recipe type: Entree
Serves: 4 servings
- 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
- Preheat oven to 400 degrees F.
- Place Chimichurri ingredients, cilantro through black pepper, in a small food processor or blender and process until finely chopped and combined.
- Brush both sides of tortillas with just a bit of oil and hang over oven racks to toast.
- Bake for about 5 minutes until texture toughens.
- Heat a skillet over medium high heat.
- Add the sausage and cook about 5 minutes, until it crisps up and renders out some fat.
- Cut shrimp into thirds.
- Add 1 Tbsp extra virgin olive oil and shrimp to sausage and sauté 3-5 minutes until just cooked through.
- 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/
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