Argentina-Cajun Chimichurri (Red Onion Version) | Cajun 911 Cuisine
This vibrant Argentina–Cajun chimichurri blends the classic herb-forward flavors of Argentina with Cajun citrus and heat. Fresh parsley, red onion, lime, lemon olive oil, and crushed red pepper come together to create a bold, spoonable sauce perfect for shrimp, steak, tacos, roasted vegetables, or your Cajun 911 seafood boards. This version is bright, zesty, and incredibly versatile, an easy way to elevate almost any dish.
INGREDIENTS
Fresh Base
1 cup fresh parsley, finely chopped
1/4 cup finely diced red onion
3–4 garlic cloves, minced (optional)
Acid + Oil
Juice of 1 lime
1–2 Tbsp lemon olive oil
1/4–1/2 cup olive oil
Seasonings
1/2–1 tsp crushed red pepper
1/2 tsp salt
Black pepper to taste
Optional Cajun Boost
Dash Cajun seasoning (optional)
Extra squeeze of lemon
INSTRUCTIONS
1. Prep the Herbs
Finely chop the parsley and red onion, then add them to a mixing bowl.
2. Build the Flavor Base
Add lime juice, lemon olive oil, crushed red pepper, salt, and black pepper.
Stir well to combine.
3. Add Olive Oil
Start with 1/4 cup olive oil, then add more until the chimichurri is shiny, loose, and spoonable.
4. Rest
Allow the sauce to sit for 10–15 minutes so the flavors can bloom.
SERVING IDEAS
This chimichurri is incredibly versatile. Try it:
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Over grilled or blackened shrimp
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On ribeyes, sirloin, fajitas, or lamb
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Drizzled over roasted vegetables
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Spoon it onto tacos or burrito bowls
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Mixed into warm potatoes or rice
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Served with seafood boards
NOTES
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Add cilantro for a more Latin-style profile.
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Add extra lime for brightness.
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Increase crushed red pepper for more heat.
