Chimichurri Shrimp Saute
with zucchini / blistered tomatoes / parmesan polenta

Name: Chimichurri Shrimp Saute
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup Cilantro, chopped; 1/4 cup Parsley, chopped; 2 cloves Garlic; 1 clove Shallots, chopped; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/3 cup Oil, cooking; 1 lb Shrimp, peeled and deveined; 1 lb Zucchini, cubed; 1 cup Tomatoes, cherry or grape; 1 Tbsp Oil, cooking; ~1/2 cup Chimichurri sauce (ingredients listed separately); 2 cups Water; 1 cup Milk (sub water); 1/2 tsp Salt; 1/2 cup Polenta (not instant); 2 Tbsp Butter; 1 oz Cheese, parmesan, grated

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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!

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