Shrimp Anticuchos with Chimichurri

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: INGREDIENTS FOR THE ANTICUCHO:

16 shrimp, peeled and deveined

4 wood skewers, soaked overnight in water

2 tablespoons cooking oil

1 lime, cut in quarters, for squeezing after serving

subheading: INGREDIENTS FOR THE ANTICUCHO MARINADE:

½ cup white wine vinegar

2 tablespoon olive oil

2 tablespoon aji panca

½ teaspoon each salt, pepper, cumin

2 cloves garlic, peeled and minced

juice of 1 lime

subheading: INGREDIENTS FOR THE CHIMICHURRI:

1 cup chopped parsley

½ cup olive oil

1 teaspoon white wine vinegar

¼ teaspoon each salt, pepper, oregano

1 clove garlic, peeled and minced

juice of ½ lime

In addition to the ingredients above, you’ll need a sealed container for the marinade, skewers for the shrimp, a skillet, a blender to make the chimichurri sauce, and a ramekin.

Directions at piscotrail.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer