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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources