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Succulent shrimp and orzo tossed in a bright and herbaceous sauce.
Season the shrimp with salt and pepper and set aside.
Prepare the chimichurri sauce. In a food processor or blender, add all the ingredients except olive oil. Pulse several times. Stream in the olive oil and blend until the items have fully incorporated. More olive oil can be added if a smoother, loose texture is desired. Check for seasonings and add salt and pepper as needed. Refrigerate until ready to be used. (Chile amounts can be adjusted based on heat level preference.)
Bring a grill pan to medium high heat. Cover the pan with cooking spray and grill the shrimp about 1-2 minutes per side. Transfer the shrimp to a plate and set aside.
Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 8-10 minutes. Drain well.
In a large bowl, toss together the orzo, shrimp and ½ cup of the chimichurri sauce at a time. (Add additional sauce as needed.) Plate and garnish with additional cilantro.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!