Garlic Butter Shrimp
with Brusselly Bulgur & Creamy Cukes
Cooking time
15 minutes
Servings
4
Calories
410 /serving
On your mark, get set, shrimp! Garlic butter is always a headliner for family dinner, and here it clings to quick-seared shrimp. Veggies show up in new and interesting ways: thinly sliced Brussels sprouts bulk up bulgur, while cukes are coated in herbed sour cream.
We will send you:
- 570g Shrimp (BAP-certified)
- 4 Cucumbers
- 15ml Minced garlic
- 400g Brussels sprouts
- 160g Bulgur
- 86ml Sour cream
- 18g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Shrimp • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
2 tbsp Butter
Total Fat
13 g
Saturated Fat
6 g
Sodium
1270 mg
Total Carb
47 g
Sugars
5 g
Protein
29 g
Fibre
12 g
Preparation
Sauté the Brussels sprouts
- Halve the Brussels sprouts lengthwise (quarter if large), then thinly slice crosswise.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the Brussels sprouts and ½ the garlic. Sauté, 2 to 3 min., until beginning to soften; season with ⅓ of the spices and S&P.
Cook the bulgur
- To the pot, add 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 the bulgur.
Cook the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with ½ the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil and 2 tbsp butter on medium.
- Add the shrimp* and remaining garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the creamy cucumbers
- Meanwhile, thinly slice the cucumbers crosswise.
- In a medium bowl, combine the sour cream, a drizzle of oil, the remaining spices and S&P.
- Add the cucumbers; stir well.
Plate your dish
- Divide the bulgur between your plates.
- Top with the shrimp and creamy cucumbers. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
