Sweet Corn Chimichurri Butter Shrimp with Polenta
This chimichurri butter shrimp is tossed with a sweet corn chimichurri sauce and served over a bed of creamy polenta. It's a quick, simple, healthy, and delicious 30 minute dinner that anyone who enjoys shrimp will love. Great for busy nights when you only have a few minutes to get dinner on the ...
Foto: Half Baked HarvestIngredients
- 1 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 jalapeño, seeded and chopped
- 1 clove garlic, minced or grated
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- juice of 1/2 lime
- juice of 1/2 lemon
- kosher salt and pepper
- 1 ear yellow corn, kernels removed from the cob
- 4 tablespoons salted butter
- 1 pound shrimp, peeled and deveined
- 2 cups whole milk
- 1 cup instant polenta
- 2 tablespoons butter
- kosher salt and pepper
Steps
1. To make the chimichurri. In a medium bowl, combine the cilantro, parsley, jalapeño, garlic, red wine vinegar, olive oil, lime juice, lemon juice, and a pinch of salt. Stir in the corn.2. Melt the butter in a large skillet over medium high heat. Add the shrimp and season lightly with salt and pepper. Cook until pink, about 2-3 minutes per side and cooked through. Add a few spoonfuls of the chimichurri and cook another minute or two. Remove from the heat. 3. To serve, divide the polenta between bowls and top with shrimp. Spoon over the remaining chimichurri. Enjoy!
1. In a medium saucepan bring 2 cups of water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Stir in the butter until melted. Season with salt and pepper.
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