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Chimichurri Shrimp with Creamy Polenta

  1. In a bowl, pour ½ cup chimichurri over shrimp, toss to coat.

  2. In a medium sized skillet set over medium-high heat, sauté the shrimp until they turn pink, turning them over in the pan ½ way through cooking. The whole cooking process takes about 3 minutes total.

  3. Serve shrimp over polenta with extra chimichurri spooned over top or on the side.


1lb Jumbo shrimp, uncooked, deveined with tails on

1 cup Chimichurri sauce:


1 Small shallot cut into wedges

3/4 cup Flat-leaf parsley, stems removed

1 tbsp Fresh oregano, stems removed

2 Garlic cloves

1 1/2 tsp Kosher salt

1 tsp Freshly ground black pepper

1/2 tsp Red pepper flakes

3/4 cup Extra virgin olive oil

1/4 cup Red wine vinegar, plus more to taste

  1. In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).

  2. In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture. Stir until combined.

*This will store in refrigerator for up to two weeks.

** Make about 1 1/4 cups

Creamy parmesan polenta

1 cup Stone ground polenta or yellow cornmeal

4 cups Chicken stock

2 cups Whole milk

4 oz Butter (1 stick)

8 oz Parmesan cheese

1 tsp Salt

½ tsp Pepper

  1. I a medium-sized post (at least 3 quarts) bring chicken stock and milk to a simmer over medium heat.

  2. Add the polenta and simmer until tender and creamy about 30-40 minutes.

  3. Add the butter and parmesan cheese. Season to taste with salt and pepper.

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