Creamy Tarragon Shrimp with Crushed Potatoes
Nut & Seed Topped Side Salad
Cooking time
10 minutes
Servings
2/4
Calories
690 /serving
Going, going, tarra-gone! The taste of this fresh herb—like a citrusy licorice—lends elegance to a seafood supper. The shrimp are seared to juicy pink with our tangy Zested Peppers seasonings, then wrapped in a luscious sour cream sauce. They’re served atop baby potatoes that achieve textbook-perfect tenderness (thanks to some microwave magic). Not to be outdone, the baby greens and radish salad is showered with texture from a nut and seed topper.
We will send you:
- 285g Shrimp (BAP-certified)
- 450g Baby potatoes
- 200g Radishes
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of tarragon
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Nuts & Seeds salad topper
- 43ml Sour cream
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Cashews, Milk, Mustard, Sesame, Shrimp, Soy
You will need:
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Microwave
Medium heatproof bowl
Total Fat
39 g
Saturated Fat
13 g
Sodium
1430 mg
Total Carb
58 g
Sugars
14 g
Protein
31 g
Fibre
9 g
Preparation
Cook the potatoes
Pierce the potatoes multiple times all over the surface. In a medium heatproof bowl, add the potatoes. 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
Pat the shrimp dry with paper towel (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. Cook, stirring frequently, 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!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
