Grilled Chimichurri Shrimp Tacos

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Eight tacos

Taking advantage of the popularity of ethnic flavors, Timothy Gee, executive chef, finishes these seafood tacos with chimichurri sauce. “My customers love chimichurri sauce and this is a great recipe that is both light and flavorful,” he says. Packed with cilantro and garlic, the sauce provides bold, refreshing flavor to the shrimp and stir-fried vegetables. “You are getting a lot of unique flavors that are not found in your run-of-the-mill taco recipe,” Gee explains.

Ingredients

1 tbsp. olive oil
1 large clove garlic, minced
1 medium red bell pepper, seeded, cut into thin strips
1 medium yellow bell pepper, seeded, cut into thin strips
2 small onions, cut into thin strips
Salt and pepper to taste
1 1⁄2 lb. large shrimp (21/25), peeled, deveined, tails removed
2 ripe avocados, cut into strips
2 cups chopped lettuce
8 taco-sized flour or corn tortillas 

Chimichurri sauce
10 cloves garlic
4 tbsp. chopped onion
4 cups fresh cilantro, firmly packed
1 cup olive oil
4 tbsp. lime juice
2 tbsp. red wine vinegar
Kosher salt

Steps

  1. Prepare sauce (see recipe below) and marinate shrimp.
  2. Prepare tacos: Heat olive oil in large skillet over medium-high heat. Add garlic, bell peppers and onion, and stir-fry until slightly softened, 5 to 7 minutes. Salt and pepper to taste. Remove skillet from heat.
  3. Grill shrimp on preheated grill, until they reach 145°F.
  4. Assemble tacos: Fill each tortilla with shrimp, peppers, onions, sliced avocado, 1⁄4 cup lettuce and generous spoonful of Chimichurri Sauce.

Chimichurri sauce

  1. Pulse garlic and onion in food processor until finely chopped.
  2. Add cilantro and pulse briefly until finely chopped.
  3. Transfer mixture to separate bowl. Add olive oil, lime juice and vinegar and stir. (Adding liquids outside of blender gives chimichurri correct texture. You don’t want herbs to be completely puréed, just finely chopped.)
  4. Season with salt. Add more olive oil if too thick.
  5. Split sauce in half. Use one half to marinate shrimp overnight and other half to sauce tacos. 

Recipe by Robert Wood Johnson University Hospital (New Brunswick, N.J.)

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources