In a bowl, pour ½ cup chimichurri over shrimp, toss to coat.
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.
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
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).
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
I a medium-sized post (at least 3 quarts) bring chicken stock and milk to a simmer over medium heat.
Add the polenta and simmer until tender and creamy about 30-40 minutes.
Add the butter and parmesan cheese. Season to taste with salt and pepper.