Spanish Carrot Paella and Chimichurri Shrimp

Can I just like this vegetable because it’s orange? I mean, all kidding aside, carrots are a spectacular color. Plus, they are not always orange. Have you seen the purple ones? Super cool and loads of nutrients.

Spanish Carrot Paella and Chimichurri Shrimp ~ www.onefineshindig.com

My daughter Juliet loves carrots. She is funny though, absolutely loves raw carrots – will eat them right out of the garden, or by bags full of baby carrots at school. The one thing she refuses to eat? Cooked carrots. Such a weird teenager. I love carrots too, but I’ll eat them raw or cooked.

Spanish Carrot Paella and Chimichurri Shrimp ~ www.onefineshindig.com

When I got a spiralizer a couple years ago, I pretty much made noodles out of zucchini all the time and every once in awhile sweet potatoes. I know you can make carrot noodles, but I had never tried it. I figured ricing the carrots would be easy enough if you don’t own a spiralizer, because you can do it in the food processor. See? I try to make this easy for you.

Spanish Carrot Paella and Chimichurri Shrimp ~ www.onefineshindig.com

I know paella is traditionally a lot of seafood, chicken and sausage, but I figured I would keep it simple. The chorizo adds that spanish flavor to the rice and it compliments the shrimp perfectly. Making a big dish like paella needs to have different elements to it otherwise it could get boring. Making the chimichurri sauce to marinade the shrimp in added that pop of color and flavor.

Spanish Carrot Paella and Chimichurri Shrimp ~ www.onefineshindig.com

My brother David was super awesome and came over with his truck this weekend to help us take tons of bags of recycables to the center. Ten large trash cans full of glass, plastic and alumninum – it took an hour to sort through it all and weigh it. Whew! Since David was such a huge helper I made him this paella for dinner. It was a huge hit.

Spanish Carrot Paella and Chimichurri Shrimp ~ www.onefineshindig.com

One of my neighbors has a daughter the same age as mine. She was getting ready with five other girls to go to the Sadie Hawkins dance the same night. Oh my goodness, I barely remember being 14, but I remember there was lots of giggling involved. And wow, that hasn’t changed! Soo much giggling….

The girls looked adorable though. I grabbed my camera and took pictures of the girls getting ready and posing with silly shots for the camera. It was so much fun, even for me corralling all the girls in one spot and to keep them from moving – or giggling – so I could take the shots. I think her dad needed a beer or two after they went over to the dance.

Spanish Carrot Paella and Chimichurri Shrimp ~ www.onefineshindig.com

I love impromptu shindigs. Our little dinner party grew from four to five when my other brother Daniel needed a place to hang out while his fiancee had girls night. It didn’t last long anyways, we all went to play pool shortly after. Long day, but a fun one filled with good friends and good food!

Spanish Carrot Paella and Chimichurri Shrimp
Serves 6
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For the chimichurri
  1. ½ bunch parsley
  2. 1 bunch cilantro
  3. ½ onion, chopped large
  4. 1 jalapeno, seeded
  5. 2 limes
  6. 3 garlic gloves, peeled
  7. 1 teaspoon cumin
  8. ½ teaspoon cayenne pepper
  9. 1 teaspoon salt
  10. ½ cup olive oil
  11. 12 ounces shrimp, 41-50 count, peeled
  12. 2 tablespoons olive oil
  13. ½ onion, chopped small
  14. 2 cloves garlic, minced
  15. 9 ounces pork chorizo
  16. 15 ounce can diced tomatoes
  17. ½ teaspoon tumeric
  18. Salt and Pepper, to taste
  19. 2 pounds carrots, riced
  20. Parsley, chopped
Instructions
  1. In a food processor, puree all the chimichurri ingredients until smooth. In a bowl mix the shrimp with 3 tablespoons of chimichurri sauce. Let marinade.
  2. Peel and trim carrots. Chop into pieces to fit in the food processor. Pulse until it resembles rice. Do not blend continuously, just pulse. Set aside.
  3. In a large shallow pan, heat olive oil over medium high heat. Cook shrimp for 1 ½ minutes on each side, until pink and starting to brown. Remove from skillet and set aside. Add onion and garlic to pan and saute for 3 minutes or until soft and translucent. Add chorizo and mix in, cooking for about 5 minutes.
  4. Add the tomatoes and their juice to the pan stirring and simmering until most of the juice has evaporated. Season with tumeric, salt and pepper, mix. Add the carrot rice, stir occasionally until carrots are al dente. Add the shrimp back into the pan and cook for another minute to warm them through. Serve sprinkled with chopped parsley and chimichurri on the side.
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