Monday, August 9, 2010

Shrimp with Pancetta Chimichurri

Shrimp is one of our favorite foods.  I honestly don't ever get bored with a basic recipe of olive oil, garlic, salt and pepper.  Grill or cook in the cast iron, then eat.  But every once in a while, I come across a recipe that is worth a second look, and a taste.

And this was one of these recipes.

Beautiful pancetta cooked to a crisp lend a nice salty component to an otherwise "normal" chimichurri.

The original recipe was for chicken and shrimp with the bright green sauce, but I just couldn't wrap my head around diluting the effect of the crustacean with chicken, so I abstained and provide for you the recipe as I made it.

Shrimp with Pancetta Chimichurri (Adapted from Giada De Laurentiis)

2 lbs shrimp, peeled and deveined
2 tablespoons dried oregano
Kosher salt and freshly ground black pepper
Olive oil, for drizzling

1 tablespoon olive oil
8 ounces pancetta, cut into 1/4-inch cubes
3 cloves garlic
1 cup packed fresh parsley leaves
2 tablespoons dried oregano
1/3 cup red wine vinegar
1 cup extra-virgin olive oil
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper

Preheat a grill pan or preheat a gas or charcoal grill.

In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.  Stir in the pancetta.

Season the shrimp with the dried oregano, salt and pepper. Drizzle with olive oil.  Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.
Arrange the shrimp on a platter. Drizzle with the chimichurri.

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