Greek Shrimp Bowls
with Tzatziki & Chunky Feta-Olive Salad
Cooking time
25 minutes
Servings
4
Calories
510 /serving
It’s always sunny somewhere in the world, right? Our thoughts turn to the Greek islands with speedy seafood bowls. To a base of scallion-studded rice, you’ll bring a chunky-crisp salad of cukes, tomatoes, feta and olives, as well as tender shrimp. Fling on some tzatziki to tempt the kids.
We will send you:
- 570g Shrimp (BAP-certified)
- 2 Cucumbers
- 280g Cherry tomatoes
- 2 Scallions
- 30ml Red wine vinegar
- 30g Olives
- 320g White rice
- 60g Feta
- 90g Garlic-cucumber yogurt (tzatziki)
- 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 • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Salt & pepper (S&P)
Olive oil
Total Fat
9 g
Saturated Fat
4 g
Sodium
1490 mg
Total Carb
74 g
Sugars
6 g
Protein
31 g
Fibre
3 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, medium-dice the cucumbers.
- Halve the tomatoes.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Roughly chop the olives.
Make the salad
- In a large bowl, combine the tomatoes, cucumbers, cheese, olives, white bottoms of the scallions, vinegar, 6 tbsp olive oil, ⅓ of the spices and S&P.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of olive oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Add ½ the green tops of the scallions; stir well.
Finish & serve
- To the pot of rice, add the remaining green tops of the scallions, a drizzle of olive oil and S&P; stir well.
- Divide the rice between your bowls.
- Top with the shrimp and salad.
- Garnish with the tzatziki. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
