Skip to main content

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.



  • 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)


  • 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


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



  1. Place polenta in high powered blender or food processor, pulse for about
  2. 20 seconds to make a smaller grain for a creamier polenta
  3. Bring a medium sized pot with three cups of water in it to a boil
  4. Whisk polenta into boiling water
  5. Add in 1 more cup of water and turn heat down to a high simmer for 15 minutes, whisking often
  6. Polenta should be creamy, if too thick add more water, up to half a cup
  7. Take Polenta off heat and whisk in olive oil and salt
  8. Let sit for 5 minutes, covered, before serving
  9. Top with honey and butter (optional)


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


  1. Bring a skillet to medium heat
  2. Melt butter in skillet and add in shrimp
  3. Sprinkle in garlic powder and salt
  4. Cook thoroughly, taking care to not overcook- roughly 5 minutes
  5. Plate polenta, shrimp and then drizzle with chimichurri sauce.
  6. Serve immediately

Recommended Products