Grilled Chimichurri Whole Shrimp – #FishFridayFoodies

Grilled Chimichurri Whole Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

So here’s the thing. I’m a wimp when it comes to seafood, especially when it comes to looking into a dead shrimp’s cold glassy eyes. Unfortunately for me, this month’s Fish Friday Foodies theme is “Whole Fish or Seafoods” chosen by Camilla of Culinary Adventures with Camilla. I don’t think I need to tell you that I am not Camilla’s biggest fan this month. As far as I am concerned, fish should come with their heads already off, because there are people in this world that do that for a living, and I am not one of them. I am a girl who rarely eats any meat with a bone in it, and if by chance it should have one, I must take all the meat off at once, throw the bone or bones away, and then go to another room to actually eat the meat. I think it’s fair to say I have issues.

You would think that a girl born on butchering day and well used to the sight of pigs being slaughtered, would have no issue with a few dead shrimp with their heads on. You would be wrong. At first I naively fooled myself into thinking that I could grill a whole fish without any hesitation. Just a hint folks; you should never try to fool yourself, because it won’t work. By now you can quickly guess what happened as I stood in front of the seafood department of my local market, staring at a fish who was staring right back at me out of its’ cold glassy eye. That’s right, I turned around and headed right out of that market, but not without first buying lemons and tonic water, because I was going to need a vodka tonic before this little adventure in seafood was over.

Grilled Chimichurri Whole Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

It was time for Plan B, which involved a trip to our local ethnic market, a place that continuously baffles me and on occasion truly grosses me out. First off, the shrimp are on display in two open cases; one case with the heads on, and the other with the heads off. There is a slotted spoon in each case. Next to all of this is the produce department. Fish next to fresh fruits and vegetables. Brilliant idea. Not. Am I the only one that has a problem with this scenario? Anyway back to the shrimp. You must get a bag from the produce aisle to put your own shrimp into. That’s right folks; you’re going to be bagging these little alien creatures of the sea up all by yourself at the ethnic market.

Picture if you will the following scene. I grab one flimsy plastic bag and open it, then grab another overly thin plastic bag and open it, placing the one inadequate bag inside of the other. Just to be on the safe side, I repeat this two more times. I will gladly pay an extra few cents for the weight of the skimpy bags I am using if it means that I don’t have to feel actual shrimp heads against my skin. Since I also have no idea where the slotted spoon in the shrimp has been, or when the last time it was cleaned in this century was, I also place two bags over my scooping hand. I’m pretty sure that during this “procedure,” I was safer than most doctors are when they are gloved for surgery. In case you are wondering, I did not look around me to see how those among me perceived my actions. Safety first.

After coming home with the shrimp, things went much smoother. Anything is possible when you have a spatula or a pair of tongs in your hand. As long as I didn’t have to physically touch the shrimp with their disgusting antennae, I would survive this entire ordeal. I was feeling brave. I had this shit. I would live through this Fish Friday Foodies challenge from Camilla, and laugh in the general direction of anyone who dared to assume my failure. I would also have the luxury of pulling out my super secret weapon after grilling the shrimp, one that I keep for very special occasions only; B.O.B. Bob, otherwise know as the beheader of shrimp. Sometimes you have to admit that there are things in this life that other people are better at than you. When it comes to “offing” the heads of shrimp, Bob knows his shit, and I bow to his superiority.

Grilled Chimichurri Whole Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 1 Pound Shrimp
  • 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
  • 4 Whole Garlic Cloves
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Crushed Red Pepper
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 3 Tablespoons Red Wine Vinegar
  • Juice of 1 Sweet Lemon
  • 1/2 Cup Extra Virgin Olive Oil

Grilled Chimichurri Whole Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. Turn grill onto medium-heat.
  2. Place the shrimp in a large bowl; set aside.
  3. Place all other ingredients, except for the olive oil, in a food processor, and process for 30 seconds.
  4. Slowly pour the olive oil into the food processor while it is running, and process for another 30 seconds.
  5. Pour 1/2-cup of the chimichurri sauce over the shrimp, and then use a spatula to mix the shrimp until they are all well coated.
  6. Allow the shrimp to sit for 15 minutes.
  7. Grill the shrimp for a few minutes on each side, or until thoroughly cooked.

Grilled Chimichurri Whole Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Grill half of the shrimp at a time, so that you can give them your full attention and prevent overcooking.
  • Dump the cooked shrimp onto several layers of newspaper to serve.
  • Have the love of your life behead all of the shrimp for you, because you’re a wimp and you’re proud of it.
  • Use the remaining chimichurri sauce as a dipping sauce for either the shrimp or slices of grilled bread. Any leftover sauce will keep in your refrigerator for a few days in an airtight container. It’s good on just about everything, and I do mean everything.

Grilled Chimichurri Whole Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • I think it goes without saying that I recommend using shrimp with their heads off, because it’s just so much easier and much less icky.
  • Squeeze fresh sweet lemon juice over the shrimp before serving.
  • Add 1-teaspoon of Homemade Taco Seasoning to the chimichurri.

Grilled Chimichurri Whole Shrimp – #FishFridayFoodies

Grilled Chimichurri Whole Shrimp – #FishFridayFoodies

Ingredients:

  • 1 Pound Shrimp
  • 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
  • 4 Whole Garlic Cloves
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Crushed Red Pepper
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 3 Tablespoons Red Wine Vinegar
  • Juice of 1 Sweet Lemon
  • 1/2 Cup Extra Virgin Olive Oil

Directions:

  1. Turn grill onto medium-heat.
  2. Place the shrimp in a large bowl; set aside.
  3. Place all other ingredients, except for the olive oil, in a food processor, and process for 30 seconds.
  4. Slowly pour the olive oil into the food processor while it is running, and process for another 30 seconds.
  5. Pour 1/2-cup of the chimichurri sauce over the shrimp, and then use a spatula to mix the shrimp until they are all well coated.
  6. Allow the shrimp to sit for 15 minutes.
  7. Grill the shrimp for a few minutes on each side, or until thoroughly cooked.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/grilled-chimichurri-whole-shrimp-fishfridayfoodies/

FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.

Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.




Come Join Us in the Kitchen!

Subscribe to Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice to receive exclusive recipes, newsletters, and special updates.

This is a Spam Free Zone! Powered by ConvertKit
  • Wendy Klik

    Oh my gosh, I am still laughing here. Thank goodness for B.O.B. Bob. Your recipe sounds amazing.

    • Colleen Delawder

      Anything I can do to make you laugh!!! At least something good came out of my discomfort. And yes, it’s always good to have a B.O.B. Bob around!!!

  • Camilla Mann

    You have me rolling with laughter over here. And, though you’re not my biggest fan, I appreciate you taking one for the FishFridayFoodies team and joining the fray. Your recipe looks delicious. Funny. My husband hates peeling shrimp, so I peel his when I make them. Thanks again for being brave.

    • Colleen Delawder

      Glad that someone else in this world is wimpier than I…I can peel “normal” shrimp…it’s just those weird crazy heads that creep me out. Thanks for issuing the challenge, and I’m glad I could take part!

  • Sid’s Sea Palm Cooking

    How fun, I made Shrimp for this challenge as well, but I’m not as grossed out as you. And thanks, I needed a chuckle today, loved your description of picking out the shrimp. I just went to our local fish market for mine, and I didn’t touch them with my bare hands until the time came to eat them.

    • Colleen Delawder

      Lucky for you! I really liked your Mojo Shrimp recipe…they looked really good. I can handle touching the little legs, because they are sort of soft…but the heads…so crunchy!!! Bleck!!!

  • Karen

    I just love this post! Picture in one of my Asian markets a woman picking up every single shrimp with her bare hands, inspecting it, and putting it down, and then moving on to the veggies to do the same thing. Lol!! Your shrimp is a masterpiece!

    • Colleen Delawder

      Agghhh!!! That’s just so wrong. I will not have to triple scrub all produce I get from the ethnic market now!!! Glad you enjoyed the post.

  • P~

    HAhahaha! “…because you’re a wimp and you’re proud of it.” That made me laugh!

    I love chimichurri and I love shrimp. I will try these! They sound delicious. P~

    • Colleen Delawder

      I’m not ashamed to call myself a wimp if it means I don’t have to touch icky shrimp heads!!! Glad you liked the recipe!

      • P~

        I’m guessing you wouldn’t suck the heads on crawfish? *wink*

        It is perfectly fine that you don’t want to touch icky shrimp heads. 😀

  • Oh my I wanted to reserve reading your post till today as I first read it in bed and was laughing out loud. Didn’t want to wake up Dad and my little girl 😀 At first I thought B.O.B. was a special beheading device you had at home ….my apologies to your B.O.B. Bob 😀 Loved reading your post more than your recipe and so so so loved your make of Chimichurri Shrimp 🙂 We sure are glad you didn’t ‘Shrimp’ out of this challenge :)!

    • Colleen Delawder

      So glad I made you laugh hard enough that you almost woke everyone up…that doesn’t happen often! I’ll have to tell that B.O.B. Bob that he’s a kitchen tool! He’ll get a kick out of that!

  • snehadatar

    I enjoyed reading your post Colleen, these are definitely tempting shrimps, even with the head.

    • Colleen Delawder

      So glad you enjoyed the recipe…heads and all!