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Chimichurri Shrimp Saute
with zucchini / blistered tomatoes / polenta

Active: 40 Total: 40
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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Shrimp - Defrost shrimp.
  2. 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)
  3. Zucchini / Tomatoes - Prep as directed and combine. (Can be done up to 3 days ahead)

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Make

  1. 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.
  2. 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.
  3. Add shrimp to vegetables and saute until shrimp is opaque, 2 to 4 minutes.
  4. Remove pan from heat and stir in chimichurri (reserve half if doubled).
  5. Stir butter into finished polenta. Taste and season with some salt if needed.
  6. Serve chimichurri shrimp and vegetables over polenta. Enjoy!

Nutrition Facts

Amount Per Serving
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