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!
This meal has 30 reviews
Hubby made this, so I can’t review the process, but he made as written. I logged on just to leave a 5-star review and save to favorites because it was SO GOOD! The flavors were delicious and it was something different than what we usually have. So glad we gave this recipe a chance!
Loved this. Kids ate it but didn't gobble it up :) Used gimme lean veg sausage, browned and broken into little pieces. Served assemble-your-own style.
Chimichurri is my preschooler’s new favorite food.
This has always been one of my favorite CS meals. We pull it from the archive more often than the rest. We usually use a soyrizo from Trader Joe's which ends up blending in with the chimichuri sauce - so different than if we'd sliced up a veggie sausage. I think we'll try that one of these days - the soyrizo overpowers the chimichuri a bit. In the past, we put everything over the polenta, but to save time we pan fried premade polenta and it was a much more intense flavor doing it that way.
My husband said this was the best chimichurri he has had. This is saying something he is picky about his sauces!
We used pre-made polenta and pan fried it to save time. Two hungry adults and one hungry three year old ate most of 4 servings. Next time I would add a little chili flake to the chimichurri; it was a little bland compared to what I've had before. Loved the fresh flavors and the simplicity of it all. Will try to make again soon!