Creamy Garlic Shrimp Skillet with Tomatoes & Greens
over Bulgur with Sautéed String Beans
Cooking time
25 minutes
Servings
4
Calories
470 /serving
Creamy, dreamy and oh-so easy, this skillet supper has what it takes to satisfy everyone with ease—from the adults in the kitchen to the kids at the table. To a pan of quick-cooking shrimp and cherry tomatoes, you’ll pour in heavy cream, plunk in some butter and plop down some leafy greens. Swirl it all together and lay it over a layer of wholesome bulgur, flanked by snippy-snappy garlic-sautéed string beans.
We will send you:
- 450g Shrimp
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 280g Cherry tomatoes
- 400g String beans
- 160g Bulgur
- 120ml Heavy cream
- 18g 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
Oil
Salt & pepper (S&P)
Large pan (non-stick if possible)
2 tbsp Butter
Total Fat
22 g
Saturated Fat
11 g
Sodium
1110 mg
Total Carb
47 g
Sugars
6 g
Protein
25 g
Fibre
10 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water 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 string beans. Halve the tomatoes.
Cook the string beans
In a large pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, 2 to 3 min., until beginning to soften. Add ⅓ of the garlic, 2 tbsp water, ⅓ of the spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Start the skillet
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 second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp, tomatoes and remaining garlic. Cook, 1 to 2 min. per side, until the shrimp* are opaque and cooked through and the tomatoes begin to soften.
Finish the skillet
To the pan of shrimp and tomatoes, add the cream and 2 tbsp butter. Cook, stirring frequently, 30 sec. to 1 min., until combined. Add the spinach and cook, stirring frequently, 2 to 3 min., until wilted; season with S&P.
Plate your dish
Divide the bulgur between your bowls. Top with the skillet and string beans. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
