Chimichurri Shrimp Saute
with 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 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.
- 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 was a nice comfort food for cool weather. I used quick cooking grits instead of polenta. I absolutely loved the chimichurri sauce. My husband hates cilantro so I made a separate white garlic sauce for his portion. I subbed quartered and sliced roma tomatoes instead of the grape tomatoes. I chorizo spiced some frozen prepackaged "ground crumbles."0 Helpful
We loved the chimichurri sauce and polenta.0 Helpful
This was totally delicious, though I wished that there was something with a different texture mixed in.0 Helpful
This was very good. I made extra chimichurri and rather than polenta I had cooked new potatoes that were leftover from last night. I’ll definitely have this again.0 Helpful
Chimichuri makes everything good.0 Helpful
Subbed potatoes for polenta (probably should do rice next time) and it was great!0 Helpful