Chimichurri Shrimp Saute
with zucchini / blistered tomatoes / polenta

Name: Chimichurri Shrimp Saute
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup Cilantro leaves, chopped; 1/4 cup Parsley, chopped; 2 cloves Garlic; 1 clove Shallots, chopped; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/3 cup Oil, cooking; 1 lb Shrimp, peeled and deveined; 1 lb Zucchini, cubed; 1 cup Tomatoes, cherry or grape, halved; 1 Tbsp Oil, cooking; ~1/2 cup Chimichurri sauce (ingredients listed separately); 2 cups Water; 1 cup Milk (sub water); 1/2 tsp Salt; 1/2 cup Polenta (not instant); 2 Tbsp Butter

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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 gluten-free 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.

Proteins

Shellfish

Cuisines

Latin

Ingredients

Metric

Servings:

Chimichurri Sauce:

Cilantro leaves - 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

Chimichurri Shrimp Saute:

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

Creamy Polenta:

Water - 2 cups
Milk - 1 cup (sub water)
Salt - 1/2 tsp
Polenta - 1/2 cup (not instant)
Butter - 2 Tbsp

Prep

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)

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Make

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!

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