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.
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.
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.
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.
Finish the Polenta
Remove polenta from burner. Whisk in pecorino and butter. Cover and set aside.
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.
Plate the Dish
Scoop polenta onto a plate or bowl. Top with chimichurri and shrimp.