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this is a recipe you can pick and choose your adventure on!  the chimmi is great with just some bread.  its great just with some feta.  the marinated shrimp can be served without the cheese if you’d like – whatever you are in the mood for!  the kumquats are a great addition but if you do not have time to make them, some segments of blood orange or grapefruit would be tasty too!  just a nice refreshing acidic addition.

1 pound peeled and deveined shrimp, 16/20 size

1 batch chimmichurri
1 T canola oil
1/3 cup sheep’s milk feta
toss shrimp in one half cup of chimmichurri.  let marinade for about 10 minutes.
heat large saute pan over high heat.  add in canola oil.  add in shrimp and saute for about 1 minutes per side, until just cooked through with some color from the cartelized marinade.
to plate, sprinkle half the feta.  top with some chimmi, then some shrimp, chimmi and a little more feta.  top with kumquats.
Mint Chimichuri
2 cups mint, finely chopped
1/4 cup parsly, finely chopped
2 Tbsp fresh oregano
1/4 cup shallots, minced
1 large garlic clove, minced
3/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons lime juice
1/2 tablespoon fish sauce
1/2 teaspoon chili flake
1tbsp honey
1 tbsp preserved lemon, minced
Combine all chopped and minced ingredients into a a small mixing bowl. Add oil, vinegar, lime juice, fish sauce, honey and chili flakes until incorporated. Season with salt

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