I’m quite pleased to share that our Sunday Family Dinners have been going swimmingly well.
And what’s fun is that we’ve adopted some international themes for each dinner—the last inspired by Latin flavors. It was a memorable afternoon/evening where everyone had a hand in creating our delicioso menu.
My contribution this time around were fresh margaritas (no pre-bottled stuff here!) and a huge bowl of Grilled Shrimp with Chimichurri Orzo.
I’m pretty obsessed with Chimichurri Sauce –full of bright herbs and citrus flavors. I usually drizzle it over grilled skirt steak but I’ve been known to stir a spoonful of it into scrambled eggs or as a spread in sandwiches in lieu of pesto.
The dish turned out to be a winning combination that can be served either warm or at room temperature. Total Nguyen-Win :)
Stay tuned for our upcoming Family Dinner where we will venture to Europe!
This Month’s Family Dinner Menu
Cocktails: Margaritas on the Rocks
Appetizers: Fresh Guacamole
Entrees: Grilled Tri Tip, Grilled Shrimp with Chimichurri Orzo
Grilled Shrimp with Chimichurri Orzo
Serves approximately 6
1 Pound Dried Orzo
1 Pound Large Shrimp, peeled and deveined
1 Large Bunch Fresh Cilantro, roughly chopped
1 Large Bunch Fresh Parsley, roughly chopped
6 Sprigs Fresh Oregano
2 Large Garlic Cloves
1 Serrano Chile Pepper*
1 Tablespoon Lime Zest
¼ Cup Lime Juice
1 teaspoon red wine vinegar
½ Teaspoon Red Chili Flakes*
1 Teaspoon Honey
3/4 – 1 Cup Olive Oil, more if needed
Season the shrimp with salt and pepper and set aside.
Prepare the Chimichurri Sauce. In a food processor or blender, add the first nine ingredients and pulse several times. Stream in the olive oil and blend until the items have fully incorporated. More olive oil can be added if a smoother, loose texture is desired. Check for seasonings and add salt and pepper as needed. Refrigerate until ready to be used. (*Chile amounts can be adjusted based on heat level preference)
Bring a grill pan to medium high heat. Cover the pan with cooking spray and grill the shrimp about 1-2 minutes per side. Transfer the shrimp to a plate and set aside.
Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 8-10 minutes. Drain well.
In a large bowl, toss together the orzo, shrimp and ½ cup of the Chimichurri Sauce at a time. (Add additional sauce as needed.) Plate and garnish with additional cilantro.