Shrimp and Grits with Chimichurri

Makes 4 servings

Kristi

ingredients

1 1/2 pounds jumbo shrimp, peeled reserving tails
coarsely ground, slow cooking grits
1/2 cup shredded cheddar cheese
heavy cream or 1/2 & 1/2

Salsa

2 or 3 ripe tomatillos, diced
I medium jicama, diced (opt.)
1 avocado, diced (opt.)
1 tablespoon sweet onion, diced
6 – 8 cherry tomatoes, diced

Chimichurri Sauce

1 large clove garlic, minced
1/2 jalapeno, minced (opt.)
1/2 lime juiced
3 tablespoon. red wine vinegar
1/2 cup olive oil
1/4 cup finely chopped parsley leaves
1/4 cup finely chopped cilantro
1/2 teaspoon salt

directions

Chimichurri Sauce

Combine garlic, jalapeno and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt. Cover and let stand at room temp. about 1 or 2 hrs. Half of this will be for the salsa and half for the shrimp marinade.

Salsa

1
Combine salsa ingredients. Pour about 1/2 of the chimichurri sauce over salsa and toss. Reserve for later.
2
Add I teaspoon paprika and 1 minced glove of garlic to chimichurri and pour over shrimp. Marinate about 30 minutes.
3
Prepare enough grits for 4 people according to pkg. directions. Add 1/2 cup shredded cheddar at end of cooking time and enough heavy cream or 1/2 & 1/2 to make creamy. Stir and cook to thicken. Divide grits between 4 bowls.
4
Drain marinade from shrimp. Add shrimp to hot skillet of melted butter. Cook quickly as in shrimp scampi. Add shrimp to grits. Serve with chimichurri salsa.

Source: Jenna