WebAdd the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape
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WebHeat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low. Make the Chimichurri Sauce.In a food processor, place garlic and onion, and pulse several times until chopped.Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped.
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WebServe with a garnish of cilantro, fresh lime juice, diced avocado and a bit of shredded cheese for maximum enchilada feels. Get the Recipe: Ground Turkey Enchilada Stir-Fry with Couscous
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WebFrom low-carb meals to flavor-packed the chimichurri sauce in this recipe is a fun riff on these staples. Bobby Flay's recipe has 300 fewer calories and 65 percent less fat than a serving
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