Meal Kit

Argentine Shrimp Chimichurri

with Fresno chile and pecorino polenta

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Shellfish (Shrimp)

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Two of our favorite things in the Home Chef Test Kitchen are shrimp and grits and chimichurri. We've made both the classic Southern seafood dish and the Argentinian sauce in so many separate variations. Finally, the light bulb turned on in our collective skulls; why not put these great things together, roll the dice, and see what happens? The delicious results you'll hopefully be making for your dinner.

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 0.125 oz. Oregano
  • 2 Garlic Cloves
  • 1 Red Fresno Chile
  • Info
    8 oz. Shrimp
  • 1 fl. oz. Seasoned Rice Vinegar
  • ½ cup Polenta
  • Info
    1 oz. Pecorino Cheese
  • Info
    ⅗ oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 1 Medium Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem and mince parsley and oregano. Mince garlic. Stem and mince Fresno chile. Discard ribs and seeds if you prefer less spice. Pat shrimp dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Make the Chimichurri

    Combine parsley, oregano, garlic (to taste), half the Fresno, seasoned rice vinegar, 1 Tbsp. olive oil, 1 Tbsp. water, and ¼ tsp. salt in a small mixing bowl and stir thoroughly. Taste, and add remaining Fresno if desired. Transfer half to another small mixing bowl and add shrimp to bowl. Toss to coat shrimp and marinate at least 5 minutes.

  3. 3

    Start the Polenta

    Once water is boiling, reduce heat to medium and stir in polenta. Whisk constantly until incorporated, 1 minute. Keep on burner and whisk occasionally, 4-5 minutes.

  4. 4

    Finish the Polenta

    Remove polenta from burner. Whisk in pecorino and butter. Cover and set aside.

  5. 5

    Cook the Shrimp

    Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook until browned and shrimp reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side. Remove from burner.

  6. 6

    Plate the Dish

    Scoop polenta onto a plate or bowl. Top with chimichurri and shrimp.

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