One-Pan Chimichurri Shrimp

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 25 minutes

재료

3/4 tsp. coriander seeds

3/4 tsp. cumin seeds

1 lemon (zested, quartered)

3/4 tsp. chili powder

5 tbsp. extra-virgin olive oil (divided)

1 1/4 tsp. plus a pinch of kosher salt (divided)

1 lb. large shrimp (peeled, deveined)

1/4 c. packed fresh parsley

2 tbsp. packed fresh oregano

2 garlic cloves (finely chopped)

2 tbsp. red wine vinegar

1/2 tsp. crushed red pepper flakes

1 shallot (finely chopped)

2 c. low-sodium vegetable or fish stock

Optional: 1/4 c. packed fresh cilantro

Toasted crusty bread, for serving

방향

1. In a large skillet over medium heat, toast coriander and cumin, stirring frequently, until fragrant and slightly darkened, 3 to 4 minutes.

2. Let cool slightly.

3. Transfer to a spice mill or mortar and pestle and grind into a powder.

4. Wipe out skillet.

5. Transfer ground spices to a medium bowl.

6. Add lemon zest, chili powder, 1 Tbsp. oil, and 1 tsp. salt, then add shrimp.

7. Toss to coat and let marinate at room temperature for 10 mminutes.

8. Finely chop (optional cilantro), parsley, and oregano and transfer to a medium bowl. Add garlic, vinegar, red pepper flakes, 3 Tbsp. oil, and 3/4 tsp. salt and stir to combine.

9. In same skillet over medium heat, swirl remaining 1 Tbsp. oil to coat pan.

10. Add shallot and remaining pinch of salt and cook, stirring occasionally, until shallots start to brown around the edges, 3 to 4 minutes.

11. Add shrimp and any remaining marinade to pan in a single layer.

12. Cook, undisturbed, 2 minutes, then turn shrimp.

13. Add stock and bring to a simmer.

14. Cook, stirring occasionally, until shrimp is pink and cooked through, 1 to 2 minutes more.

15. Top with chimichurri.

16. Serve with lemon wedges and bread alongside.

영양 정보

• 칼로리: 335
• 지방 전체: 19 g
• 포화 지방: 3 g
• 트랜스 지방: 0 g
• 콜레스테롤: 184 mg
• 나트륨: 730 mg
• 탄수화물 전체: 11 g
• 식이섬유: 3 g
• 총 당류: 3 g
• 단백질: 28 g