Make-Ahead Chimichurri Shrimp and Corn Salad

Name: Make-Ahead Chimichurri Shrimp and Corn Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: South American, Latin American
Ingredients: 1 teaspoons chili flakes; 237 milliliters cilantro leaves; 2 ears corn, shucked; 1 bulb fennel, chopped into 1/2-inch pieces; 1 teaspoon medium clove garlic, smashed into a paste (about; 2 servings Kosher salt; 4 teaspoons extra-virgin olive oil; 237 milliliters parsley leaves; 1 large red bell pepper; 2 teaspoons red wine vinegar; 10 shrimp, shells on; 2 Tbsps unsalted butter

The recipe Make-Ahead Chimichurri Shrimp and Corn Salad could satisfy your South American craving in about 45 minutes. This recipe serves 2. One serving contains 350 calories, 12g of protein, and 22g of fat. Not If you have chili flakes, olive oil, bell pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. It works well as a side dish.

Instructions

Preheat broiler. Rub bell pepper skin with 2 teaspoons oil, and toss fennel with another 2 teaspoons oil and 1/8 teaspoon salt.

Ingredients you will need

Bell Pepper

Fennel

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Broiler

Lay pepper and fennel, in single layer, on foil-lined baking sheet. Broil, stirring fennel and rotating pepper, until pepper skin is charred and cracked and fennel is just beginning to brown, about 15 minutes.

Ingredients you will need

Fennel

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Let pepper cool, then peel skin, discard seeds and finely chop.

Ingredients you will need

Pepper

Seeds

Meanwhile, bring medium pot of water to boil with butter and large pinch salt. Boil corn cobs until kernels turn bright yellow, 3 to 4 minutes, then remove. Turn heat down to simmer and add shrimp. Simmer gently until just bright pink, about 3 minutes, then run under very cold water, peel shells and devein.

Ingredients you will need

Butter

Pasta Shells

Shrimp

Water

Corn

Salt

Equipment you will use

Pot

Cut kernels off corn and mix in bowl with shrimp, fennel and bell peppers. Refrigerate until ready to eat.

Ingredients you will need

Bell Pepper

Fennel

Shrimp

Corn

Equipment you will use

Bowl

For chimichurri, combine cilantro, parsley, 1/4 cup oil, vinegar, chili flakes and garlic in blender or food processor and pulse until combined but a bit chunky; season with pinch salt. Refrigerate chimichurri overnight; before eating or taking to go, fold into corn and shrimp salad.

Ingredients you will need

Red Pepper Flakes

Chimichurri

Cilantro

Parsley

Vinegar

Garlic

Shrimp

Corn

Salt

Cooking Oil

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

1teaspoons

chili flakes 237milliliters

cilantro leaves 2

ears corn, shucked 1

bulb fennel, chopped into 1/2-inch pieces 1teaspoon

medium clove garlic, smashed into a paste (about 2servings

Kosher salt 4teaspoons

extra-virgin olive oil 237milliliters

parsley leaves 1large

red bell pepper 2teaspoons

red wine vinegar 10

shrimp, shells on 2Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. 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 Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.