Food & Wine

What's This?
Serving size 4
Prep Time
Total Time

Chef Chris Hastings uses the vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp, and also as a dressing for the black-eyed pea ragù that's served alongside.


1 cup packed parsley leaves, finely chopped½ cup extra-virgin olive oil¼ cup fresh lemon juice2 Tbsp finely chopped oregano2 small garlic cloves, minced¼ tsp crushed red pepper kosher salt pepper20 large shrimp, shelled and deveined2 cup cooked or thawed frozen black-eyed peas2 cup yellow cherry tomatoes, halved2 cup baby arugula


  1. In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.
  2. Light a grill or preheat a grill pan. Season the shrimp lightly with salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate.
  3. In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.

Make Ahead: The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

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Recipe Credit: Chris Hastings
Image Credit: Christina Holmes


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Tags: Dinner, Main Dish, Healthy, Shrimp, Bean & Legume, Barbecue & Grilling, Cookout, Summer, Fourth of July, Memorial Day, Father's Day

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