Carb-Wise: Quick Buttery Kimchi Tomato Shrimp
over Garlic-Ginger Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
400 /serving
Ten minutes until takeoff! Fasten your seatbelts because you’re in for a sensational ride, full of buttery, fermented, tangy moments. Kimchi lends its pungent profile to this unusual sauce, built from tomato paste along with scallions, garlic and ginger. These juicy shrimp are only too happy to simmer to tender pinkness right in it. Those aromatics find their way into carb-smart cauliflower ‘rice’ to create a fragrant base on which to achieve a soft landing.
We will send you:
- 285g Shrimp
- 140g Cherry tomatoes
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Minced garlic
- 15ml Ginger paste
- 2 Scallions
- 66g Organic kimchi
- 15ml Tomato paste
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Shrimp
You will need:
2 Medium pans
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
12 g
Sodium
1820 mg
Total Carb
23 g
Sugars
8 g
Protein
24 g
Fibre
7 g
Preparation
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P. Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant.
Start the sauce
Meanwhile, cut the scallions into ½ inch pieces. In a second medium pan, heat 3 tbsp butter (double for 4 portions) on medium. Add the scallions, and remaining garlic and ginger. Sauté, 1 to 2 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red.
Continue the sauce
Meanwhile, halve the tomatoes. To the pan of sauce, add the tomatoes and kimchi. Cook, stirring frequently, 2 to 3 min., until the tomatoes begin to soften; season with ½ the spices and S&P.
Finish the sauce & cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices. To the pan of sauce, add 1 cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until thickened. Add the shrimp* and cook, stirring frequently, 2 to 4 min., until opaque, cooked through and coated.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the shrimp and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
