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Cilantro Chimichurri Shrimp & Rice

“Rice to the Rescue!” Recipe Contest Winner - Edwina Gadsby
Yield: Makes 4 servings.



    • 1 cup lightly packed cilantro leaves
    • 2 red jalapeno peppers, seeded
    • 2 garlic cloves, peeled
    • 2 to 3 tablespoons red wine vinegar
    • 6 tablespoons olive oil, divided
    • 3/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 pound medium shrimp*, peeled and deveined
    • 3 cups hot cooked long grain rice


Preheat grill or broiler.

Combine cilantro, jalapenos, garlic, vinegar, 1/4 cup oil, salt and pepper in food processor; process until fine texture; set aside.

Toss shrimp with remaining 2 tablespoons oil; arrange on grill or rack in broiler pan. Grill or broil 4 inches from heat source 2 minutes on each side or until opaque in center.

Combine hot rice with half of the cilantro mixture; mix well.

Place on platter; top with shrimp and spoon remaining cilantro mixture over shrimp. 
*1 pound chicken tenders may be substituted for shrimp.

Nutrition Facts

    Calories 470   
    Total Fat 23g 
    Cholesterol 170mg 
    Sodium 610mg 
    Total Carbohydrate 35g 
    Dietary Fiber 1g 
    Protein 26g  


USA Rice Federation (

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