I feel like it’s pretty safe to say that SPRING HAS SPRUNG! As a way of expressing the great joy I feel for the arrival of Spring flowers, birds chirping, the warm sun, and the ability to wear flips flops all day, I have made an easy, light and flavorful dish that you will definitely want to add to your weeknight (or weekend!) dinner rotation. Fire up the grill, pour yourself a margarita, turn on your favorite warm weather tunes and make this grilled shrimp & fajita vegetables with green chile chimichurri!
The inspiration for the sauce came from Maneet Chauhan’s Flavors of My World cookbook. In her cookbook, she has a recipe for Argentinian chimichurri and encourages her readers to play with the recipe, and put your own spin on it, so I did, and it was GRAND! If Chef Maneet looks familiar to you, that’s because you’ve seen her guest judge on The Food Network’s “Chopped” where four chefs compete to win $10,000 every episode by creating dishes on the fly with secret basket ingredients. Your heart never beat so fast watching them duke it out in this high-octane cooking show!
I got the chance to meet Chef Maneet Chauhan at her Nashville restaurant Chauhan Ale & Masala House last year shortly after it opened. My husband had picked this restaurant out as a surprise, but neither of us realized it was her place. The menu is a beautiful representation of her Indian heritage, except she takes these classic Indian recipes and gives a bit of an upscale flair. As soon as I walked in her extraordinarily beautiful restaurant, I saw her cookbook at the reception desk. When I took the first bite of my dish (an incredibly tender braised lamb shank), I knew I HAD to buy her cookbook. The server surprised me and said Chef Maneet was working that day, so she generously signed a copy and chatted with my husband and I. I was totally geeking out on the inside, yet trying to play it cool.
Her cookbook, much like her restaurant, is packed with flavor-filled delights. She takes traditional recipes from all around the world and transforms them by infusing Indian spices and cooking techniques.
A FEW MOUTH-WATERING EXAMPLES:
- Traditional fish and chips coated in chickpea flour and flavored with chiles, ginger, and Indian spices
- Luscious pots de créme with greek yogurt, cardomom, and pistachios
- Greek Spanakopita with paneer (Indian cheese), chiles, and Indian spices
- Mexican churros with coconut and saffron
Are you drooling yet? Let Chef Maneet take you on a culinary tour of the world infused with the spices of India. Here is a link for Flavors of My World on Amazon.
Now that I’ve got you drooling, here is my easy at-home version of a light, low-carb dish that really satisfies?!
Bon Appetit Ya’ll,
GRILLED SHRIMP & FAJITA VEGETABLES | GREEN CHILE CHIMICHURRI SAUCE
For the Shrimp
- 3/4 pound shrimp about 20 large
- salt and pepper
- drizzle of olive oil
- squeeze of lemon
- 4 bamboo skewers
For the Chimichurri Sauce
- 1/2 cup cilantro packed
- 1/2 cup parsley packed
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 2 cloves garlic
- salt and pepper
- 2 tsp .green chiles canned
For the Fajita Vegetables
- 2 bell peppers
- 1 large onion
- 2 Tbsp . olive oil
- salt and pepper
Soak the bamboo skewers in water for at least 10 minutes to prevent from burning.
Preheat the grill over high heat for several minutes.
Meanwhile, using 2 skewers at a time, skewer about 10 shrimp per kebab. Using two skewers will help keep the shrimp flat while cooking. Drizzle a little olive oil and salt and pepper on the shrimp, refrigerate and set aside until ready to cook.
Slice the bell peppers and onion and place in a grill pan, or alternatively, you can use a skillet and place it right on the grill. Drizzle olive oil, salt and pepper over the vegetables and place on the grill and cover. Lower the heat on the grill to medium.
While the vegetables are cooking, make the chimichurri sauce by adding all the ingredients to a food processor or blender. Set aside.
Occasionally stir the vegetables while grilling. They should take about 10-15 minutes to soften and caramelize a bit. Remove from the heat.
Add the shrimp to the grill once the vegetables are done and cook for about 2 minutes per side or until they start to turn pink and the tails curve. Remove from the heat and drizzle a little lemon juice on top.
Serve the vegetables and shrimp with a hearty drizzle of the chimichurri sauce on top.