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!
I did this as more of a traditional shrimp and grits, but with the Chimichurri and it was AMAZING!!!!0 Helpful
We loved the flavors and the earlier prep made this speedy. I added 2-3 extra tablespoons of polenta as we like it a little thicker. Delicious!0 Helpful
I couldn’t find polenta at my grocery, so we made garlic cheese grits as a substitute. Great meal!0 Helpful
Loved everything but the polenta.0 Helpful
Cooksmarts' sauces and salad dressings from scratch are the main reason I buy this service! The chimichurri is a great example. Super fresh. I used grits instead of polenta for a modified flavor on shrimp and grits.0 Helpful
Loved loved loved!! Added the tomatoes toward the end. I had to stop myself from eating all of it. Wouldn't change a thing.0 Helpful