Chimichurri is the A1 sauce of Argentina, and no self-respecting steak there would be served without a dose of this herby green sauce. But chimichurri also has a lot in common with an Italian salsa verde, which gave me the idea to pair it with the more delicate combo of chicken and shrimp. I add oregano for a deep earthiness, and crunchy bites of pancetta put it over the top; you’ll want to serve this sauce over everything from broiled fish fillets to sliced tomatoes or even crostini.
Recipe information
Yield
6 to 8 servings
Ingredients
Chimichurri
Chicken and Shrimp
Preparation
Step 1
For the chimichurri: In a small skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly, until browned, 6 to 8 minutes. Drain on paper towels. Set aside.
Step 2
In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, remaining 1 cup olive oil, and the lemon juice. Pulse until smooth. Season with salt and pepper.
Step 3
For the chicken and shrimp: Preheat a grill pan or a gas or charcoal grill.
Step 4
Season the chicken and shrimp with the dried oregano and salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes on each side, until cooked through. Grill the shrimp for 1 to 2 minutes on each side, until pink and cooked through.
Step 5
Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.
