Ingredients

For the Shrimp and Marinade:

•  8-10 Shrimp, Tail on
•  1 Garlic Clove, minced
•   1 teaspoon Onion Paste or minced Onion
•  1 teaspoon Argentinian seasoning
•  1/2 teaspoon Lime Juice
•   Salt & pepper to taste
•   1 tablespoon Olive Oil

For the Basmati Rice:

•  1/3 cup Basmati Rice
•  2/3 cup Water
•  Salt & Pepper to taste
•  Pinch of Smoked Paprika
•  Pinch of powdered Vegetable Stock
•  Pinch of Dry Onion Flakes
•  1/3 teaspoon Chipotle Adobo
•  Sun-dried Tomatoes, chopped (to taste)

For the Broccoli:

•  1/2 Small Head of Broccoli, cut into Florets
•  Avocado Oil Spray
•   Salt & pepper to taste


For the Chimichurri Sauce:

•  1/4 cup Olive Oil
•  1 tablespoon Red Wine Vinegar
•  1/4 cup Parsley, finely chopped
•  1/4 cup Cilantro, finely chopped
•  1 Garlic Clove, minced
•  1/2 teaspoon Dry Chilies
•  1/4 teaspoon Dry Oregano
•  1 teaspoon Salt (or to taste)

Optional Garnish:

•  Fresh Cilantro, chopped

Instructions

Preparing the Shrimp:

1. In a Bowl, combine the Minced Garlic, Onion Paste, Argentinian seasoning, Lime juice, Salt, Pepper, and Olive Oil.

2. Add the Shrimp to the Marinade and Toss to Coat Evenly.

3. Let the Shrimp Marinate for at least 10-15 minutes while you prepare the other components.


Cooking the Basmati Rice:

4. In a Small Pot, bring 2/3 cup of Water to a Boil.

5. Add the Basmati Rice, a pinch of salt, Pepper, Smoked Paprika, powdered Vegetable stock, and dry Onion Flakes.

6. Stir in the Chipotle Adobo and chopped Sun-dried Tomatoes.

7. Reduce the heat to low, cover, and let simmer for 15-18 minutes, or until the Rice is cooked and the Water is Absorbed.

8. Fluff the Rice with a Fork and set aside. 

Preparing the Broccoli:

9. Preheat your oven to 375°F (190°C).

10. Place the Broccoli florets on a baking tray, lightly spray with Avocado oil, and Season with Salt and Pepper.

11. Roast for 10-12 minutes, or until Tender and Slightly Crispy.

Cooking the Shrimp:

12. Heat a Skillet over medium-high Heat.

13. Add the marinated Shrimp and Cook for 2-3 minutes per side, or until the Shrimp are Pink, opaque, and cooked through.


Making the Chimichurri Sauce:

14. In a small bowl, combine the Olive Oil, Red Wine Vinegar, finely chopped Parsley, Cilantro, Minced Garlic, dry Chilies, Oregano, and Salt.

15. Stir until well blended. Adjust seasoning if needed.


Serving:

16. Plate the Basmati Rice, roasted Broccoli, and Shrimp.

17. Drizzle the Chimichurri sauce generously over the Shrimp.

18. Garnish with Freshly Chopped Cilantro if desired.

19. Serve Immediately and Enjoy!


Tips for Perfect Results:

• Shrimp: Be sure not to Overcook the Shrimp as they can become Rubbery if Cooked for Too Long.

• Chimichurri: For the best Flavor, allow the Sauce to sit for a few minutes before serving to let the Flavors meld Together.

• Rice: Adding Sun-dried Tomatoes gives the Rice a tangy and savory Flavor, complementing the spiced Shrimp.

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