Goodfood Travels: Portugal's Garlic Shrimp
over Arroz de Tomate
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Portugal, where shrimp (camarão) and garlic (alho) get a lift from lemon and parsley. The textures expand with sautéed mushrooms, peas and tomato-tinged rice.
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Mushrooms
- 14g Parsley
- 1 Onion (or shallot)
- 1 Lemon
- 3 Garlic cloves
- 160g White rice
- 150g Green peas
- 15ml Tomato paste
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
21 g
Saturated Fat
9 g
Sodium
1410 mg
Total Carb
99 g
Sugars
13 g
Protein
35 g
Fibre
8 g
Preparation
Cook the rice
- Halve, peel and small-dice the onion.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the rice, onion and tomato paste. Sauté, 2 to 3 min., until fragrant and dark red.
- Add 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add the peas. Let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Thinly slice the mushrooms.
- Roughly chop the parsley leaves and stems.
- Halve the lemon; juice ½ and quarter the remaining ½.
Sauté the mushrooms
- In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high.
- Add the mushrooms, ½ the garlic and ⅓ of the spices.
- Sauté, 3 to 4 min., until nicely browned; season with S&P.
- Transfer to a plate and reserve the pan.
Cook & coat the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shrimp* and remaining garlic. Cook, 1 to 2 min. on one side, until partially cooked.
- Flip and add the lemon juice and 2 tbsp butter (double for 4 portions).
- Cook, 1 to 2 min., until opaque and cooked through.
- Off the heat, add ½ the parsley; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the mushrooms and shrimp.
- Garnish with the remaining parsley and the lemon wedges. Bon appétit!
Camp Goodfood is back!
Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
