Chicken and Shrimp with Pancetta Chimichurri

Name: Chicken and Shrimp with Pancetta Chimichurri
Yield: 6 to 8 servings
Ingredients: 2 tablespoons plus 1 cup olive oil; 8 ounces pancetta, cut into 1/4-inch dice; 3 garlic cloves; 1 cup packed fresh flat-leaf parsley leaves; 1/2 cup fresh oregano leaves or 2 tablespoons dried; 1/3 cup red wine vinegar; 3 tablespoons fresh lemon juice (from 1 lemon); Salt and freshly ground black pepper; 6 (6-ounce) boneless, skinless chicken breast halves; 1 pound jumbo shrimp, peeled and deveined; 2 tablespoons dried oregano; Salt and freshly ground black pepper; Olive oil, for drizzling

December 20, 2011

Chimichurri is the A1 sauce of Argentina, and no self-respecting steak there would be served without a dose of this herby green sauce. But chimichurri also has a lot in common with an Italian salsa verde, which gave me the idea to pair it with the more delicate combo of chicken and shrimp. I add oregano for a deep earthiness, and crunchy bites of pancetta put it over the top; you’ll want to serve this sauce over everything from broiled fish fillets to sliced tomatoes or even crostini.

Recipe information

Yield
6 to 8 servings

Ingredients

Chimichurri

2 tablespoons plus 1 cup olive oil

8 ounces pancetta, cut into 1/4-inch dice

3 garlic cloves

1 cup packed fresh flat-leaf parsley leaves

1/2 cup fresh oregano leaves or 2 tablespoons dried

1/3 cup red wine vinegar

3 tablespoons fresh lemon juice (from 1 lemon)

Salt and freshly ground black pepper

Chicken and Shrimp

6 (6-ounce) boneless, skinless chicken breast halves

1 pound jumbo shrimp, peeled and deveined

2 tablespoons dried oregano

Salt and freshly ground black pepper

Olive oil, for drizzling

Preparation

Step 1
For the chimichurri: In a small skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly, until browned, 6 to 8 minutes. Drain on paper towels. Set aside.
Step 2
In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, remaining 1 cup olive oil, and the lemon juice. Pulse until smooth. Season with salt and pepper.
Step 3
For the chicken and shrimp: Preheat a grill pan or a gas or charcoal grill.
Step 4
Season the chicken and shrimp with the dried oregano and salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes on each side, until cooked through. Grill the shrimp for 1 to 2 minutes on each side, until pink and cooked through.
Step 5
Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

Recipe information

Ingredients

Chimichurri

Chicken and Shrimp

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes