Creamy Tarragon Shrimp
with Crushed Potatoes & Crunchy Topped Salad
Cooking time
10 minutes
Servings
2/4
Calories
680 /serving
Going, going, tarra-gone! This fresh herb—flavoured like a citrusy licorice—lends elegance to a shrimp supper. The potatoes achieve textbook tenderness, thanks to some microwave magic. Not to be outdone, the baby greens and radish salad is delightfully textured from a nut and seed topper.
We will send you:
- 285g Shrimp (BAP-certified)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 450g Potatoes
- 4g Tarragon
- 100g Radishes
- 25g Nuts & Seeds salad topper
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 43ml Sour cream
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
Contains: Cashews • Milk • Mustard • Sesame • Shrimp • Soy • Sulphites
You will need:
Large pan (non-stick if possible)
Microwave
Oil
2 or 4 tbsp Butter
Oil
Total Fat
37 g
Saturated Fat
12 g
Sodium
1380 mg
Total Carb
60 g
Sugars
12 g
Protein
31 g
Fibre
8 g
Preparation
Cook the potatoes
- Pierce the potatoes multiple times all over the surface.
- Place the potatoes in a medium bowl. Cover tightly with plastic wrap and pierce a few holes.
- Microwave, 8 to 10 min. (10 to 12 min. for 4 portions), until tender.
- Add 1 tbsp butter (double for 4 portions) and S&P. Lightly crush the potatoes.
Mise en place
- Meanwhile, quarter the radishes (cut into sixths if large).
- Pick the tarragon leaves off the stems; roughly chop the leaves.
- In a small bowl, combine the sour cream and 3 tbsp water (double for 4 portions).
Cook the shrimp & make the sauce
- Mince the garlic.
- Pat the shrimp dry (remove the shells from the tails if desired); season with ¾ of the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium.
- Add the shrimp* and garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
- Add the sour cream mixture and cook, stirring often, 2 to 3 min., until saucy.
Make the salad
- Meanwhile, in a large bowl, combine the baby greens, radishes, vinaigrette, salad topper, remaining spices and S&P.
Plate your dish
- Divide the potatoes between your plates.
- Top with the shrimp and sauce.
- Garnish with the tarragon.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
