Chimichurri Shrimp Sautewith zucchini / blistered tomatoes / polenta
This meal is colorful, fresh, and can be easily customized with any vegetables you have on hand. It got great reviews when first featured in 2017.
Smarts: Most of the cook time here is due to the time it takes to make polenta. To save time, look for pre-cooked polenta in a tube (usually in the pasta aisle). Just slice and sear it in a bit of oil. Serve the shrimp and vegetables over top.
- Cilantro - 1/3 cup, chopped
- Parsley - 1/4 cup, chopped
- Garlic - 2 cloves
- Shallots - 1 clove, chopped
- Capers - 1 Tbsp, drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/3 cup
- Shrimp, peeled and deveined - 1 lb
- Zucchini - 1 lb, cubed
- Tomatoes, cherry or grape - 1 cup, halved
- Oil, cooking - 1 Tbsp
- Chimichurri sauce (ingredients listed separately) - ~1/2 cup
- Water - 2 cups
- Milk - 1 cup (sub water)
- Salt - 1/2 tsp
- Polenta - 1/2 cup (not instant)
- Butter - 2 Tbsp
- Shrimp - Defrost shrimp.
- Make chimichurri sauce - (Double if making Wednesday’s meal.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions for chimichurri) in a blender or food processor. Blend until smooth. Add some additional oil if the sauce is too thick to blend easily. Season to taste with some salt or some more lime juice. (Can be done up to 5 days ahead)
- Zucchini / Tomatoes - Prep as directed and combine. (Can be done up to 3 days ahead)
- Combine water, milk, and salt (portion for polenta) in a saucepan over medium-high heat. Bring to a boil, keeping a close eye on it because the milk can easily spill over. Add polenta while whisking to prevent lumps. Reduce heat to a low simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes.
- When polenta is nearly finished, heat a wok or skillet over medium-high heat. Add oil (portion for the shrimp) and then zucchini and tomatoes with a pinch of salt. Saute until zucchini is tender and tomatoes are blackened in spots, 5 to 6 minutes.
- Add shrimp to vegetables and saute until shrimp is opaque, 2 to 4 minutes.
- Remove wok from heat and stir in chimichurri.
- Stir butter into finished polenta. Taste and season with some salt if needed.
- Serve chimichurri shrimp and vegetables over polenta. Enjoy!
I'm a sucker for chimichurri!!! I made mash potatoes with this instead of polenta because that is what I had in the house. Upped the veggies and it was a healthy, tasty, great meal!0 Helpful
Love chimichurri on everything. Fried premade polenta instead. Not a huge fan of polenta, I've realized. Would probably just do rice next time.0 Helpful
Very easy, healthy and tasty.0 Helpful
I liked this. I think I'd make more chimichurri next time. I couldn't find polenta so I made couscous instead.0 Helpful
So good!! I was shocked how good this was and it was pretty easy to make too!0 Helpful
Did the kinda Paleo version -- I don't eat shrimp, so subbed chicken and served over quinoa. Very flavorful! The chimichurri was a tad sour for me; I think I'll use less lime juice next time. Definitely will make again.0 Helpful