Chimichurri Shrimp with Lime-Herb Rice

It's taken us a few days to get back into our normal routine.  Maki has finally forgiven us for leaving her for ten days.  When we came home Saturday night, she backed away from us.  I did everything I could to win her over... treats, hugs, rubs, kisses. Nope... skeptical.  But now she seems into us again, happily nuzzling her adorable face into our arms.  Gosh, I missed that pup.

A package awaited me when I came home too.  This book. One that I've been anticipating since Ree mentioned it at The Big Traveling Potluck.  And I'm so excited it's finally here.  It was one of the first pieces of mail I opened and I instantly came to the pages of the recipes I knew I'd be making first.  Shrimp. Herbs. Rice. The foods I enjoyed so much while in Austin. I was now going to try them in my own kitchen.  Eric isn't much into cilantro, but he was a sport and not only tried it, but ate the whole thing. If you knew how much he despises it, you'd be impressed.  So, that's an endorsement right there.

Now, onto the giveaway!!!  Three lucky readers will be receiving a SIGNED copy of Ree’s soon to be released book, The Pioneer Woman Cooks: A Year of Holidays. That’s right!  There will be THREE WINNERS!  Of course, if you're anxious to get your hands on a copy, you can purchase it here.

To enter this giveaway, leave a comment on this post (something more than "I want to win!!!" is preferred).

This giveaway will end on Friday, November 1, 2013 at 12:00 PM EST.  I’ll pick 3 winners via and those people will be contacted via e-mail.  One entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address.  Best of luck!

Chimichurri Shrimp

Yield 4 servings for dinner

Food processor or blender

1 large bunch cilantro, stems removed
1/2 bunch flat-leaf parsley, stems removed
3 garlic cloves, minced
Juice of 3 limes
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup olive oil

3 pounds raw jumbo shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons heavy cream

Lime-herb rice (recipe below)


1. Place the cilantro, parsley and garlic into the bowl of a food processor.  Pulse until chopped.  Transfer to a bowl and stir in lime juice, cumin, cayenne pepper, and olive oil.

2. Place the shrimp in a separate bowl and pour half of the chimichurri sauce over them.  Stir to coat the shrimp.  Cover bowl and refrigerate for 2 hours.

3. Remove shrimp from the fridge. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.  Add the shrimp to the pan. Cook, stirring frequently, for 3-4 minutes or until the shrimp turn pink.  Cut into one to make sure it has cooked all the way through.

4. In a saucepan, combine the remaining chimichurri and heavy cream.  Cook over low-medium heat and stir.  Once the sauce has heated, remove and pour over shrimp. Serve with lime-herb rice

Source: Slightly adapted from The Pioneer Woman Cooks: A Year of Holidays

Lime-Herb Rice

Yield 8 servings

Sauce pan
Food processor or blender

1 1/2 cups long-grain rice
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
Juice of 2 limes
1/2 cup parsley
1/2 cup cilantro
1/2 cup pine nuts


1. Bring 3 cups of water and 1/2 a teaspoon kosher salt to a boil.  Add the rice, cover, and reduce heat to a simmer.  Cook for 18 minutes. Take the lid off and let sit for 5 minutes.

2. While the rice is resting, place the parsley, cilantro, and garlic cloves into the bowl of a food processor. While running the food processor, drizzle in the olive oil and lime juice. Season with the remaining salt.

3. Lightly toast the pine nuts in a pan, making sure not to burn them.

4. Toss the rice with the herb mixture. Stir in the toasted pine nuts.

Source: Inspired by the "Zesty Lime Rice" recipe from The Pioneer Woman Cooks: A Year of Holidays