Carb-Wise: Jerk-Spiced Shrimp
with Cilantro Sour Cream & Roasted Veggies over Bulgur
Cooking time
25 minutes
Servings
2/4
Calories
430 /serving
We’re going high on the Caribbean and low on the carby-being! Catch a wave with our Jamaican Waves seasoning mix—spicy with cayenne, allspice, ginger and nutmeg—and you’ll conjure up a classic jerk dish from the islands. It’s like tropical magic dust when sprinkled all over oven-roasted broccoli and zucchini. And it sparks up shrimp pan-cooked with garlic and topped with cilantro- and lime-spiked sour cream, all served over bouncy bulgur.
We will send you:
- 285g Shrimp
- 200g Broccoli florets
- 1 Garlic clove
- 1 Bunch of cilantro
- 1 Lime
- 1 Zucchini (green, yellow or heirloom)
- 80g Bulgur
- 86ml Sour cream
- 4g Jamaican Waves spices (allspice, cayenne pepper, paprika, black pepper, ginger, garlic, thyme, chives, cinnamon, chili, cumin, nutmeg)
Contains: Milk, Shrimp, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
5 g
Sodium
890 mg
Total Carb
49 g
Sugars
6 g
Protein
31 g
Fibre
10 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; cut into 1-inch pieces. On a lined sheet pan, toss the zucchini and broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 10 to 14 min., until tender.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, mince the garlic. Quarter the lime. Roughly chop the cilantro leaves and stems. In a small bowl, combine the sour cream, juice of 1 lime wedge (double for 4 portions), ½ the cilantro and S&P.
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 medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the remaining cilantro and the juice of 1 remaining lime wedge (double for 4 portions); toss well.
Plate your dish
Divide the bulgur between your plates. Top with the vegetables, shrimp and cilantro sour cream. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
