Ingredients
1 c. spinach, tightly packed
1 c. fresh cilantro, tightly packed (about 1 bunch cilantro)
1/2 c. Chopped red onion
3 garlic cloves, chopped
kosher salt
1/2 tsp. crushed red pepper flakes
1/4 c. red wine vinegar
1/2 c. plus 1 tablespoon extra-virgin olive oil
1 c. rice pilaf
1 lb. medium shrimp, peeled and deveined
Preparation
Step 1In a small food processor, combine spinach, cilantro, onion, garlic, salt, red pepper flakes, and vinegar. Pulse a few times and scrape down sides. With motor running, drizzle 1/2 cup olive oil into mixture and process until almost smooth.Step 2In a medium pot, cook rice pilaf according to package instructions; keep covered.Step 3In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Sauté shrimp until cooked and pink in color, about 5 minutes. Turn off heat and toss shrimp well with half of chimichurri.Step 4Serve shrimp over rice pilaf, topped with remaining chimichurri sauce.
