Chicken and Shrimp with Pancetta Chimichurri
Recipe courtesy Giada De Laurentiis
Prep Time:
20 min
Inactive Prep Time:
—
Cook Time:
30 min
Level:
Intermediate
Serves:
6 to 8 servings
Ingredients
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
Directions
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
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Experts recommend getting 60% of your daily calories from carbohydrates.
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