Chicken and Shrimp with Pancetta Chimichurri
by Pam Garrette
(Williamsburg, VA, USA)
If you want a recipe that will really impress your dinner party guests, this Chicken and Shrimp Pancetta Chimichurri is it!
It is full of flavor and absolutely scrumptious!
Serves 6 to 8.
For Chicken and Shrimp:
* 6 (6-oz.) boneless and skinless chicken breast halves
* 1 pound jumbo shrimp, peeled and deveined
* 2 tablespoons dried oregano
* Kosher salt and freshly ground black pepper
* Olive oil, for drizzling
For Chimichurri:
* 2 tablespoons olive oil
* 8-oz. pancetta, cut into 1/4-inch cubes
* 3 cloves garlic
* 1 cup packed fresh parsley leaves
* 2 tablespoons dried oregano
* 1/3 cup red wine vinegar
* 1 cup extra-virgin olive oil
* 3 tablespoons lemon juice
* Kosher salt and freshly ground black pepper
Instructions:
1. Preheat a grill pan or gas or charcoal grill.
Season the shrimp and chicken with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes on each side or until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through. In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels and set aside.
2. In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.
3. Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.
I have never made this dish without someone asking me for the recipe at the end of the meal!
