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Argentine Shrimp Chimichurri

Seared shrimp with fresh chimichurri over creamy pecorino polenta.

Serves 2Prep 15 minCook 15 minDifficulty mediumCuisine Mexican

spicygluten-freemain

−Servings: 2+

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Ingredients

• 8 ozShrimp
• 1Red Fresno Chile
• 2Garlic Cloves
• ¼ cupFresh Parsley
• ¼ cupFresh Oregano
• 1fl oz Seasoned Rice Vinegar
• ½ cupQuick-Cooking Polenta
• 1 ozPecorino Cheese
• 6 ozButter
• Olive Oil
• Salt
• Pepper
• Note: Contains milk, shellfish (shrimp)*

Instructions

1. Stem and mince parsley and oregano. Mince garlic.
2. Combine parsley, oregano, garlic (to taste), half the Fresno chile (seeds removed), 1 Tbsp water, and ¼ tsp salt in a small mixing bowl; stir thoroughly. Taste and add remaining Fresno chile and shrimp to bowl.
3. In another small mixing bowl, combine remaining Fresno chile (seeds included), 1 Tbsp olive oil, 1 tsp water, and ¼ tsp salt; stir to combine.
4. Heat a medium pan over medium-high heat. Add 1 tsp olive oil and shrimp; cook until browned and internal temperature reaches 145°F (~2–4 minutes per side). Remove from burner.
5. Once water is boiling, reduce heat to medium and simmer polenta for 5 minutes, stirring constantly until incorporated. Keep on burner and whisk occasionally 4–5 minutes.
6. Remove polenta from burner. Whisk in pecorino and butter. Cover and set aside.
7. Heat a medium pan over medium-high heat. Add 2 tsp olive oil and shrimp to hot pan. Cook until browned and internal temperature reaches 145°F (~2–4 minutes per side). Remove from burner.
8. Scoop polenta onto a plate or bowl. Top with chimichurri and shrimp.