Chimichurri Shrimp and Corn
Herb Polenta
Ingredients
- ¾ cup chopped fresh flat-leaf parsley
- 6 Tbsp extra virgin olive oil, divided
- 3 Tbsp red wine vinegar
- 2 Tbsp chopped fresh oregano
- 1 tsp crushed red pepper
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 4 cloves garlic, minced
- 2 ears corn
- 1½ lb peeled and deveined, large raw shrimp
Instructions
- Combine parsley, 5 Tbsp oil, vinegar, oregano, red pepper, ¼ tsp salt, ¼ tsp black pepper, and garlic.
- Remove kernels from cobs; discard cobs. Cook corn in 1 Tbsp hot oil in a large skillet over medium-high heat 3 to 5 minutes or until lightly charred.
- Season shrimp with ½ tsp each salt and black pepper. Add shrimp to skillet; cook 2 to 3 minutes per side. Add 3 Tbsp chimichurri mixture to skillet; cook 1 to 2 minutes.
- Serve remaining chimichurri with shrimp and corn over Herb Polenta recipe.
Side Dish Ingredients
- 3 cups water
- 3 cups 2% milk
- 1½ cups instant polenta
- ½ cup chopped fresh flat-leaf parsley or dill
- 3 Tbsp ⅓-less-fat cream cheese
- 2 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Bring water and milk to a boil in a medium saucepan over medium heat. Whisk in polenta; cook, stirring, 5 to 7 minutes or until polenta is thick.
- Stir in parsley, cream cheese, butter, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
245
|
254
|
499
|
| Fat (g) | 16 | 8 | 24 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 17 | 8 | 25 |
| Carb (g) | 9 | 39 | 48 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 469 | 314 | 783 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
