Carb-Wise: Spicy Mexican-Style Shrimp
Bulgur, Jalapeño-Green Bean Salad & Cilantro Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
Dive into a seafood dinner by the seaside. Our America Latina spice blend brings you to the coast as you sprinkle it over these plump pink shrimp, cooked with shallot, garlic and slices of hot jalapeño pepper. Green beans roast to tender-crisp for a salad with herby freshness and a spicy kick. Keep the carbs nice and trim, by laying a serving of wholesome bulgur over a swoop of cilantro-flecked sour cream.
We will send you:
- 285g Shrimp (BAP-certified)
- 400g Green beans
- 1 Garlic clove
- 1 Bunch of cilantro
- 1 Jalapeño pepper
- 1 Shallot (or onion)
- 30ml White vinegar
- 80g Bulgur
- 43ml Sour cream
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Shrimp, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
13 g
Saturated Fat
4 g
Sodium
1060 mg
Total Carb
54 g
Sugars
10 g
Protein
30 g
Fibre
12 g
Preparation
Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ⅓ of the spices 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, remove the stem ends of the green beans; halve crosswise on an angle. Mince the garlic. Halve, peel and thinly slice the shallot. Roughly chop the cilantro leaves and stems. Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
Roast the green beans & jalapeño
On a lined sheet pan, toss the green beans and ½ the jalapeño with a drizzle of oil and S&P. Roast, 5 to 8 min., until crisp-tender. Transfer to a bowl and keep warm.
Cook the shrimp
Meanwhile, 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-high. Add the shallot, garlic and remaining jalapeño. Sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the cilantro sour cream & green bean salad
In a small bowl, combine the sour cream, ½ tbsp water (double for 4 portions), ½ the cilantro and S&P. To the bowl of green beans and jalapeño, add the vinegar, a drizzle of oil, the remaining cilantro and S&P; toss well.
Plate your dish
Divide the cilantro sour cream between your plates and spread out in a circular motion. Top with the bulgur, green bean salad and shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
