halfbakedharvest4.6
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 table.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●saucepan
- ●whisk
📝 Preparation Steps
1
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!
fresh cilantro, chopped1 cupjalapeño, seeded and chopped1garlic, minced or grated1 clovered wine vinegar2 tablespoonssalted butter4 tablespoonsbutter2 tablespoonsshrimp, peeled and deveined1 pound
2
Polenta
3
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.
salted butter4 tablespoonsbutter2 tablespoons
Nutrition Facts
calories
590 kcal
fat Content
36 g
serving Size
1 serving
sugar Content
8 g
sodium Content
907 mg
protein Content
29 g
cholesterol Content
343 mg
carbohydrate Content
19 g
saturated Fat Content
15 g
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