How We Make Chimichurri

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Our version of chimichurri. Hard to make sauces look appealing, but trust me. It’s good.

 

There are thousands of recipes for chimichurri out there. Many claiming to be “original” or “authentic” and then some that have been modernized with all kinds of extra ingredients. I don’t remember where I got our recipe. I really wish I did. I want to say it was on a barbecue forum. Somebody probably asked for a recipe. All I remember is one guy complaining about all the fancy recipes. I think he might have been Argentinian. I do remember he said it was supposed to be simple and he posted his recipe. I tried it later that week, and I’ve been using it ever since. And that has been for years.

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This is how I copied it from the good ole interwebs and how we have it in our cookbook.

I’m not going to bother typing up the ingredients. It’s all right there in the picture above. As for prepping it, we just use a food processor. Put all the ingredients in except for the olive oil. Start processing it and add the olive oil until you get the consistency you desire. Too thin? Add some more parsley. Too thick, add more olive oil. Want it more spicy? Add more red pepper flakes. Honestly, its good the way it is, but you can customize it to your liking however you want. I mainly just eyeball it these days and adjust the taste to how I’m feeling.

For the most part, we just serve it on beef. Usually flat-iron, flank steak or skirt steak grilled on our BGE, usually with a bit of mesquite for a touch of smoke until a medium rare. When using it for beef, use red wine vinegar if you have it.  It is also good on chicken with white wine vinegar or you can sub lemon juice for the vinegar.

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Served on flat iron steak with some roasted potatoes and corn. Sorry, not the most exciting plate. ūüėČ

Have you ever made chimichurri? What’s your recipe? What type of protein do you like to serve it on?

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Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

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Shrimp Tacos on the Blackstone

Yeah, we missed National Taco Day…so what? Who came up with all of these food days anyways? Was there a committee of stuffy old¬†men smelling of Old Spice and Icy Hot¬†sitting around a¬†large boardroom table? Or was it a bunch of young hipsters sipping on grande mocha soy frappe carmel latte espresso agave sugar coffee drinks¬†while vaping their brains out and blowing huge clouds? Who cares? I’ll eat what I want, when I want and last night I wanted some shrimp tacos!! And more importantly I wanted to cook on my new Blackstone griddle, dammit!!

I usually prefer my shrimp tacos (and fish tacos) fried, but that’s not exactly healthy nor would it allow me to use my griddle. A quick search with my Google-fu skills found me this recipe over at Pinch of Yum and it sounded like it would fit the bill. This is our version cooked on the griddle¬† with a few modifications.

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

For the Garlic Cilantro Lime Sauce

  • 1/4 cup of oil
  • 1/4 cup of water
  • 1/2 cup chopped green onions
  • 1/2 cup cilantro
  • 3 cloves of garlic
  • juice of two limes
  • 1/2 cup (or more) of light sour cream
  • salt and pepper to taste

For the Shrimp Tacos

  • 1 to 1.5 lbs of shrimp, peeled with tail removed (we used 1.25 lbs of 21-25 count)
  • 1 tsp each of chili powder, cumin and chicken fajita seasoning
  • 1/4 tsp cayenne
  • 1 tbsp of butter
  • 1/2 green cabbage, shredded
  • 8 corn tortillas
  • 1 avocado
  • Queso Fresco, Cotija or Feta cheese
  • lime wedges for serving
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Warm up the tortillas until you begin to smell corn and they have become pliable. Only takes a minute or so.

To make the sauce, toss all the ingredients in a food processer and pulse until smooth. Adjust with salt and pepper to taste.

Toss some of the sauce (not all of it!!) with the cabbage. It should resemble a coleslaw. This can be done right before hand, but we did ours about 2 hours ahead of time and placed in the fridge. The rest of the sauce can be used on your tacos.

Heat¬†your griddle medium to medium high heat. Warm up the tortillas for a minute or so until you notice a corn smell and they have become pliable. Wrap in foil to keep warm. Even better would be one of those tortilla holders they have at Mexican restaurants. We, however, don’t have one of those so why the hell am I even bringing it up? I digress…

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Toss the shrimp on the griddle

When the tortillas are done, squirt some oil on the griddle and add a tbsp of butter. Then throw on the shrimp and cook 4-5 minutes or until done.

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Done!!

To serve the tacos, spread a spoonful of the sauce on a tortilla, top with a few shrimp, coleslaw, cheese and avocado and maybe some more sauce and squeeze a slice of lime on top.

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Who needs a National Taco Day to enjoy these shrimp tacos? Eat them whenever the hell you feel like it.

I gotta say, the more I use this griddle, the more I am liking it. It’s just so fun. And it heats up quick. A whole lot quicker than the Egg. Sure, we could have grilled these shrimp and they would have been just as good, but that would have taken longer. From the time I stepped outside and fired up the griddle, to the time I shut it off and went inside was less than 10 minutes!! That’s a fast cook!!

The tacos were fantastic. I tried one of the shrimp by itself, and I hafta say it had some heat. But when you add the slaw and the cheese and the sauce, it balances that heat perfectly. These are definitely going into the rotation, especially on nights when a fast cook is needed to get the food on the table.