Shrimp & Polenta with Chimichurri

This recipe is a great balance of something both fresh and filling. Creamy, hearty polenta topped with buttery sautéed prawns drizzled with homemade chimichurri sauce that packs a surprising amount of greens and is made extra flavorful with California Olive Ranch 100% CA Olive Oil. In about 30 minutes you’ll have a colorful plate of food that’s an exciting break from the normal dinner rotations.

Ingredients

Polenta

1 cup stone ground polenta
4 cups filtered water
3 tablespoons California Olive Ranch Miller’s Blend Reserve EVOO
1/2 teaspoon salt
Drizzle raw honey and butter for topping (optional)

Chimichurri

1 cup packed fresh parsley
1/2 cup fresh cilantro
3/4 cup California Olive Ranch Miller’s Blend Reserve
1/4 a small red onion, roughly chopped
3 garlic cloves
3 tablespoons Lucini Balsamic Vinegar of Modena
Juice of half a lemon, roughly 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano

Shrimp

1 pound of peeled jumbo shrimp or prawns
3 tablespoons salted butter
1 teaspoon garlic powder
1/4 teaspoon salt

Instructions

Polenta:

Place polenta in high powered blender or food processor, pulse for about
20 seconds to make a smaller grain for a creamier polenta
Bring a medium sized pot with three cups of water in it to a boil
Whisk polenta into boiling water
Add in 1 more cup of water and turn heat down to a high simmer for 15 minutes, whisking often
Polenta should be creamy, if too thick add more water, up to half a cup
Take Polenta off heat and whisk in olive oil and salt
Let sit for 5 minutes, covered, before serving
Top with honey and butter (optional)

Chimichurri:

Add all ingredients, except olive oil into a food processor or high powered blender
Pulse for about 20 seconds until everything is finely minced
Pour in California Olive Ranch Miller’s Blend Reserve EVOO while pulsing a few more times to incorporate
Scrape down sides and blend again

Shrimp: