Tony Ortiz's Shrimp Chimichurri = A Perfect Spring Meal
Tony Ortiz's Shrimp Chimichurri = A Perfect Spring Meal
July 20, 2023
Our volcanic rock Molcajete is key to the best salsas and guacamole, but we love discovering alternative uses for this ancient tool. It simply and effectively pounds and marries garlic, herbs, nuts, aromatics, and spices; we've used it for salad dressing, pesto, flavored salt, and now, chimichurri. The Molcajete extracts the natural oils and flavors of a bounty of summer herbs, which form the base of this sauce by our friend Tony Ortiz (as pictured in this video).
Tony calls this shrimp chimichurri dish, loosely inspired by camarones a la diabla, "a labor of love well worth the effort." He says "the result is a spicy and garlicky herb sauce with tart lemon juice and a lingering heat. The sauce is perfect to marinate jumbo shrimp or any other protein with. My favorite way of using this sauce is to saute shrimp with it."
He suggests serving it over basmati rice with corn tortillas for a perfect warm weather meal.
All Comments
On a side note, I did use the left over salty sauce as a marinade on a flank steak and it was amazing!
Hi Todd! Thank you for pointing that out. You are right, it was a typo. The recipe should call for 2 teaspoons of salt, not 2 tablespoons. We have updated it now. We really appreciate your feedback and hope it turns out even better next time.
This was tasty, but I had to change the recipe a bit to mellow out the saltiness. I don’t know if the 2 tablespoons of salt in the sauce is a typo, but it ended up waaayyyy to salty. I ended up adding cream to the sauce to mellow it out which also took away the greenness. So take it really easy on the salt, you can always add more. I’m going to give it another go, because I’m sure it will be even better as intended.