Carb-Wise: Garlic-Caper Shrimp
with Blistered Cherry Tomatoes & Crispy-Crunchy Salad
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
Linger over the gentle contrast of temperatures in this warm, meal-worthy, shrimp-topped salad. When sautéing these pink seafood curls, there are few better companions than garlic, capers and lemon (particularly when you use the zest for some extra zip). Blistered cherry tomatoes spark up both the sauce and salad. It’s assembled from soft leaves of lettuce and crunchy roasted pepitas, and dressed with our honey-Dijon vinaigrette.
We will send you:
- 285g Shrimp
- 140g Cherry tomatoes
- 1 Garlic clove
- 1 Lemon
- 1 Head of lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 10g Capers
- 25g Roasted pepitas (pumpkin seeds)
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Mustard, Shrimp
You will need:
Large pan (non-stick if possible)
Zester
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
7 g
Sodium
1980 mg
Total Carb
18 g
Sugars
10 g
Protein
27 g
Fibre
5 g
Preparation
Roast the tomatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the tomatoes with a drizzle of oil, ½ the spices and S&P. Roast, 10 to 12 min., until beginning to burst. Keep warm.
Mise en place
Meanwhile, zest and juice the lemon. Roughly chop the lettuce and capers. Mince the garlic.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through.
Make the sauce & coat the shrimp
To the pan of shrimp, add the garlic, capers, lemon juice and zest, and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the sauce has slightly reduced and the shrimp are coated. Add ½ the tomatoes and 1 tbsp butter (double for 4 portions). Cook, stirring occasionally, 1 to 2 min., until the butter has melted.
Make the salad
Meanwhile, in a large bowl, combine the lettuce, pepitas, vinaigrette and remaining tomatoes.
Plate your dish
Divide the salad between your plates. Top with the shrimp and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
