Chicken and Shrimp with Pancetta Chimichurri

Name: Chicken and Shrimp with Pancetta Chimichurri
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 237 milliliters packed fresh parsley leaves; 3 cloves garlic; 454 grams shrimp, peeled and deveined; 8 servings Kosher salt and freshly ground black pepper; 3 Tbsps lemon juice; 237 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 8 servings Olive oil, for drizzling; 2 Tbsps dried oregano; 118 milliliters fresh oregano leaves or 2 tablespoons dried; 227 grams pancetta, cut into 1/4-inch cubes; 79 milliliters red wine vinegar; 1 kgs boneless and skinless chicken breast halves

Chicken and Shrimp with Pancetta Chimichurri is a Latin American main course. This recipe makes 8 servings with 533 calories, 43g of protein, and 38g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 50 minutes. This recipe from Foodnetwork requires oregano, pancetta, oregano leaves, and kosher salt and pepper. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet.

Instructions

Preheat a grill pan or preheat a gas or charcoal grill.

Equipment you will use

Grill Pan

Grill

Season the chicken and shrimp with the dried oregano, salt and pepper.

Ingredients you will need

Salt And Pepper

Dried Oregano

Whole Chicken

Shrimp

Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.

Ingredients you will need

Olive Oil

Whole Chicken

Shrimp

Equipment you will use

Grill

In a small skillet, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes.

Ingredients you will need

Pancetta

Drain on paper towels. Set aside.

Equipment you will use

Paper Towels

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Oregano

Parsley

Vinegar

Garlic

Equipment you will use

Food Processor

Bowl

Slice the chicken diagonally and arrange on a large serving platter with the shrimp.

Ingredients you will need

Whole Chicken

Shrimp

Drizzle with the chimichurri and sprinkle with the pancetta.

Ingredients you will need

Chimichurri

Pancetta

Equipment

Ingredients

Servings:

237milliliters

packed fresh parsley leaves 3cloves

garlic 454grams

shrimp, peeled and deveined 8servings

Kosher salt and freshly ground black pepper 3Tbsps

lemon juice 237milliliters

extra-virgin olive oil 2Tbsps

olive oil 8servings

Olive oil, for drizzling 2Tbsps

dried oregano 118milliliters

fresh oregano leaves or 2 tablespoons dried 227grams

pancetta, cut into 1/4-inch cubes 79milliliters

red wine vinegar 1kgs

boneless and skinless chicken breast halves

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Shrimp works really well with Sauvignon Blanc, Riesling, and Pinot Grigio. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Dom. Vincent Delaporte Sancerre rosé. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.

Dom. Vincent Delaporte Sancerre Rose

Sparkly red currant tones give pause while admiring this wine in the glass. Fruitpacked, it exhibits the best characteristics of a young Sancerre rose, with raspberry and wild peach aromas. Full and round in the mouth, it opens up gradually, with a fresh liveliness being tempered by a hint of tannins. It finishes on fruity notes (black currant, raspberry) with a long, pretty aftertaste of citrus fruits.