Chimichurri Shrimp Saute
with blistered tomatoes / zucchini noodles
- 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 1/2 lbs
- Bell peppers, red - 1, diced
- Tomatoes, cherry or grape - 1 cup
- Oil, cooking - 1 Tbsp
- Chimichurri sauce (ingredients listed separately) - ~1/2 cup
- Zucchini - 12 oz, spiralized or cut into ribbons with a vegetable peeler
- Oil, cooking - 1 Tbsp
- 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 - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
- Bell peppers / Tomatoes - Prep as directed and combine. (Can be done up to 3 days ahead)
- Heat a wokok over medium-high heat. Add oil (portion for the zucchini noodles) and then noodles with a pinch of salt. Saute just until noodles are tender, 1 to 3 minutes. Set aside and return wok to heat.
- Add oil (portion for the shrimp) then tomatoes and bell peppers with a pinch of salt. Saute until peppers are tender and tomatoes are blackened in spots, 3 to 4 minutes.
- Add shrimp to the wok and continue cooking until the shrimp is opaque, 2 to 4 minutes more. Remove wok from heat and stir in chimichurri.
- Serve chimichurri shrimp and vegetables over zucchini noodles. 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