I am a huge fan of Ree Drummond, aka The Pioneer Woman. You probably already know that, but I thought I would toss it out there just in case you haven’t already seen some of her recipes that I made in the past. As a matter of fact, the recipe for Penne Ala Betsy (another shrimp recipe) is the most viewed recipe on my blog! If you have not tried it yet, get to the kitchen now! Do not waste any time!
A few blogging friends and I get together once a month and review a cookbook. When we were tossing ideas around for which books we wanted to review, I threw out the suggestion for “The Pioneer Woman Cooks: A Year of Holidays.” This book is filled with so many great recipes – 144 to be exact. Ree categorizes the recipes by holiday, but I think most of them would taste good any day of the year.
The book takes you step by step, so if you are new to cooking, you can be sure you are doing it right. Even if you have been in the kitchen for along time (like me!), the step by step instructions are great. I love being able to glance at a photo to see if my technique is correct!
The Chimichurri Shrimp dish is easy to make and doesn’t take long to pull together. The flavor of the dish is outstanding! The cilantro and garlic make your mouth sing. I paired this dish with the Lime Rice recipe that is in the book. The Pioneer Woman shares these recipes under the Cinco De Mayo category, but I would eat this any day!
- 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
- 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.
- 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.
- 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.
- 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
How would you like a chance to win this fantastic book? Just enter below and who knows, soon you may be sharing my love for Ree Drummond’s recipes!
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Stop by and visit all the other great bloggers who share their review of and a recipe or two. I am sure you will find something you can’t wait to make!