Outdoor grilling season has started in earnest as New York enters late May. At neighborhood restaurants with sidewalk seating, grilled shrimp dishes dressed with chimichurri have become a recurring sight. On Saturday afternoon, staff at Las Ramblas in Greenwich Village prepped tubs of the herb-based sauce before service, citing customer demand for lighter plates as temperatures rise.
Chimichurri, a sharp blend of parsley, garlic, vinegar, and olive oil, is being made in advance at several kitchens. According to chef-owner Miriam Alvarez of Cafe Sud, the sauce’s acidity cuts through the sweetness of Gulf shrimp, making it a preferred pairing for diners. At her restaurant, a plate of grilled shrimp with chimichurri and a side of roasted potatoes is listed at $26 this month.
Chefs say the dish’s appeal lies in its balance of bold flavors and quick preparation. The shrimp are grilled to order, while chimichurri can be made hours ahead, keeping pace with spring’s busy dining rooms. On Friday evening, tables at a Midtown bistro filled up early with groups ordering platters to share before main courses.
At the Union Square Greenmarket last Wednesday, vendors noted an uptick in home cooks buying fresh herbs and shellfish. Several said customers mentioned plans to grill outdoors for Memorial Day, citing recipes with chimichurri from food magazines and newsletters.
As the city moves toward summer, grilled shrimp with chimichurri seems set to remain a fixture, both in restaurants and home kitchens, throughout the warmer months.