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.
- 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
- 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
- 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
- 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)
- 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!
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 Helpful
I used instant polenta - this was an easy weeknight meal.0 Helpful
I 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
On my all time faves!0 Helpful
My favorite meal on cook smarts!0 Helpful
delicious sauce....0 Helpful