10-Minute Creamy Lemon-Tarragon Shrimp
with Peas & Sweet Pepper over Pearl Couscous
Cooking time
10 minutes
Servings
2/4
Calories
640 /serving
It’s the little things in life that count. And this summery dish proves it with easy-eating elements of just the right size. Green peas find a match in rounds of pearl couscous cooked to tender for peak nibbling potential, while morsels of sweet pepper complement juicy shrimp. And it’s all done in a tiny 10 minutes! But there’s nothing small-time about the sauce, a delectable combo of fresh tarragon, lemon juice and cream.
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 1 Bunch of tarragon
- 1 Lemon
- 1 Sweet pepper
- 150g Green peas
- 165g Multicoloured pearl couscous
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Shrimp, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
6 g
Sodium
1320 mg
Total Carb
90 g
Sugars
10 g
Protein
37 g
Fibre
9 g
Preparation
Boil the couscous
Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. Quarter the lemon. Pick the tarragon leaves off the stems; finely chop the leaves.
Start the sauce
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sweet pepper, demi-glace, cream, ¼ cup water (double for 4 portions) and ½ the spices. Cook, stirring frequently, 1 to 2 min., until combined.
Cook the shrimp & finish the sauce
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of sauce, add the shrimp* and peas. Cook, 1 to 2 min. per side, until opaque and cooked through. Off the heat, add the juice of 2 lemon wedges (double for 4 portions) and ⅔ of the tarragon; stir well.
Plate your dish
Divide the couscous between your plates. Top with the shrimp and sauce. Garnish with the remaining tarragon and lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
