Chimichurri Shrimp Saute
with zucchini / blistered tomatoes / polenta
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.
Ingredients
- 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
Nutrition Facts
Prep
- 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)
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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 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!
Nutrition Facts
Reviews
Ratings
40 reviews
Really excellent. I think next time I would leave the salt out & just not drain the capers. This sauce would also be great on chicken or steak.
0 HelpfulI used instant polenta with no issues. I cooked the zuchinni and tomatoes, removed them from the pan then cooked the shrimp, returning everything back to the pan prior to serving. I am going to prepare a bigger batch of chimichurri sauce, using slightly less garlic and oil and so I can have it on hand for other times. It is one of our favorite add ons.
0 HelpfulWe both enjoyed this meal, even though one of us doesn't like cilantro. But the chimichurri has enough other flavors and spice so that the cilantro isn't overwhelming. I would definitely make this again. As a side note, chimichurri freezes very well and is nice to have on hand for a quick meal like this one.
0 HelpfulNot 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