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Chicken and Shrimp with Pancetta Chimichurri

Recipe courtesy Giada De Laurentiis

Prep Time:
20 min
Inactive Prep Time:

Cook Time:
30 min


6 to 8 servings

For Chicken and Shrimp:

* 6 (6-ounce) boneless and skinless chicken breast halves
* 1 pound jumbo shrimp, peeled and deveined
* 2 tablespoons dried oregano
* Kosher salt and freshly ground black pepper
* Olive oil, for drizzling

For Chimichurri:

* 2 tablespoons olive oil
* 8 ounces pancetta, cut into 1/4-inch cubes
* 3 cloves garlic
* 1 cup packed fresh parsley leaves
* 1/2 cup fresh oregano leaves or 2 tablespoons dried
* 1/3 cup red wine vinegar
* 1 cup extra-virgin olive oil
* 3 tablespoons lemon juice
* Kosher salt and freshly ground black pepper


Preheat a grill pan or preheat a gas or charcoal grill.

Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.

In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.

Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

Printed from FoodNetwork.com on Wed May 05 2010

© 2010 Scripps Networks, LLC. All Rights Reserved

Experts recommend getting 60% of your daily calories from carbohydrates.


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