Chimichurri Shrimp Saute
with zucchini / blistered tomatoes / polenta
This meal has just a few components, but tart, fresh chimichurri sauce brings it all together. This meal was last featured in 2019.
Smarts: Watch your polenta closely and pull it off the heat as soon as it thickens. The cook time will vary depending on how finely ground it is, so adjust as needed.
- 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
- 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 Thursday'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 skillet or wok 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 pan from heat and stir in chimichurri (reserve half if doubled).
- Stir butter into finished polenta. Taste and season with some salt if needed.
- Serve chimichurri shrimp and vegetables over polenta. Enjoy!
Not sure why this wasn't a hit with us. We like all the components. We ate it and it was okay, but just seemed to need something.0 Helpful
This felt like a treat! Very good flavors. Used TJ's soyrizo.0 Helpful
Came together quickly since I prepped ahead. The chimichurri added a nice fresh kick. I did sub arugula (had to use some extra on hand) for the cilantro,. We made rice instead of polenta ( family aren’t big fans of polenta). I think the leftovers will make a good salad.0 Helpful
This was special but still really easy, and delicious. Kids loved it and it's fancy enough for company.0 Helpful
Fancy and delicious! I really enjoy the chimichurri sauce, although we made it way too garlicky which overpowered other flavors. An alternative for zucchini would be preferred. I made the shrimp version and my husband used vegan sausages. The polenta reheated well as we didn't have it too thick the first time around. Your sauces are such winners!0 Helpful
I did this as more of a traditional shrimp and grits, but with the Chimichurri and it was AMAZING!!!!0 Helpful