Chimichurri Shrimp Saute
with zucchini / blistered tomatoes / parmesan polenta
Creamy, cheesy polenta makes a satisfying foundation for a saute of shrimp and vegetables. For a flavorful and colorful finish, stir chimichurri sauce into the saute at the end of cooking.
Tags
Ingredients
Chimichurri Sauce:
- 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
Chimichurri Shrimp Saute:
- Shrimp, peeled and deveined - 1 lb
- Zucchini - 1 lb, cubed
- Tomatoes, cherry or grape - 1 cup
- Oil, cooking - 1 Tbsp
- Chimichurri sauce (ingredients listed separately) - ~1/2 cup
Creamy Parmesan Polenta:
- Water - 2 cups
- Milk - 1 cup (sub water)
- Salt - 1/2 tsp
- Polenta - 1/2 cup (not instant)
- Butter - 2 Tbsp
- Cheese, parmesan - 1 oz, grated
Nutrition Facts
Amount Per Serving
Calories
458
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% Daily Value
Total Fat
30g
46%
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Saturated Fat
7g
36%
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Trans Fat
0g
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Cholesterol
160mg
53%
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Sodium
1723mg
72%
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Total Carbohydrate
25g
8%
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Dietary Fiber
2g
9%
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Sugars
6g
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Protein
23g
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Prep
- Shrimp - Defrost shrimp.
- Make chimichurri sauce - (Skip if chimichurri was made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt and oil (portions for the chimichurri). In a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or 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 the polenta) in a saucepan over medium-high heat. Bring to a boil, keeping a close eye on it because milk can easily spill over. Add polenta while whisking to prevent lumps. Reduce heat to a simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes.
- When polenta is nearly finished, heat a 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 the wok. 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 more salt if needed. Grate parmesan over top (you can leave it on top or stir it in).
- Serve chimichurri shrimp and vegetables over polenta. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
458
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
7g
36%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
160mg
53%
Just a moment...
Sodium
1723mg
72%
Just a moment...
Total Carbohydrate
25g
8%
Just a moment...
Dietary Fiber
2g
9%
Just a moment...
Sugars
6g
Just a moment...
Protein
23g
Just a moment...
Reviews
Ratings
35 reviews
I checked two different supermarkets and neither sold anything but the precooked polenta that comes in a tube! So if you’re like me and wondering how to adapt the recipe, I crumbled the tube into a pot with some milk and adjusted the amount of milk (and a little water) from there according to the consistency I wanted. Removed it from heat at the end to stir in butter and Parmesan. Turned out very well!
0 HelpfulI liked it more than my husband, I think he used more sauce then the recipe called for. It seemed super saucy. Needs more tomatoes.
0 Helpful