Creole Butter Shrimp Skillet
with Cherry Tomato Salad
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
New Orleans knows how to have fun, so that’s where we’re headed. Shrimp gets the Creole treatment from fresh cherry tomatoes cooked down in a buttery sauce with sweet and smoky spices. Meanwhile, the salad gets crisp French (or French Quarter) radishes.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 100g French radishes
- 15ml Minced garlic
- 1 Lemon
- 280g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Parsley
- 10g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander seeds, mustard, sunflower oil, black pepper, Cayenne pepper, silicon dioxide, hickory smoke flavour)
Contains: Milk • Mustard • Shrimp
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Whisk
3 or 6 tbsp Butter
Total Fat
28 g
Saturated Fat
12 g
Sodium
1260 mg
Total Carb
15 g
Sugars
8 g
Protein
36 g
Fibre
5 g
Preparation
Mise en place
- Thinly slice the radishes.
- Roughly chop the parsley leaves and stems.
- Halve the lemon; juice ½ and quarter the remaining ½.
Make the shrimp skillet
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add ½ the tomatoes and sauté, 2 to 3 min., until blistered.
- Reduce the heat to medium and add the shrimp*, garlic and 3 tbsp butter (double for 4 portions).
- Cook, 1 to 2 min. per side, until opaque and cooked through.
- Off the heat, add ½ the parsley; stir well.
Make the salad
- Halve the remaining tomatoes.
- In a large bowl, whisk the lemon juice, a generous drizzle of oil and S&P.
- Add the baby greens, radishes and halved tomatoes; toss well.
Plate your dish
- Divide the shrimp skillet between your plates.
- Serve the salad on the side.
- Garnish with the lemon wedges and remaining parsley. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
