Indian-Spiced Shrimp
with Zesty Sour Cream & Rice
Cooking time
20 minutes
Servings
4
Calories
480 /serving
Set sail for the Indian Ocean. With its scintillating spices and creamy counterpoints, this is a meal that will get everyone on board. The vessel of choice is warm white rice well known to please the crowd. Bite-size morsels of sweet peppers and zucchini soften up before the shrimp jump into the pan, tossed with minced garlic and sun-soaked spices. A hint of lime zest turns sour cream into a dreamboat.
We will send you:
- 450g Shrimp (BAP-certified)
- 3 Garlic cloves
- 1 Lime
- 2 Green zucchini
- 2 Sweet peppers
- 320g White rice
- 86ml Sour cream
- 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Shrimp, Sulphites
You will need:
Medium pot
Large high-sided pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
8 g
Saturated Fat
3 g
Sodium
830 mg
Total Carb
78 g
Sugars
8 g
Protein
25 g
Fibre
4 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water 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 let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, medium-dice the zucchini. Halve, core and medium-dice the sweet peppers. Zest and quarter the lime. Mince the garlic. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, ½ the garlic, a drizzle of oil, ¾ of the spices and S&P.
Start the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini, sweet peppers, remaining spices and S&P. Sauté, 4 to 5 min., until almost tender.
Cook the shrimp & finish the vegetables
To the pan of vegetables, add the shrimp. Cook, stirring frequently, 3 to 4 min., until the shrimp* are opaque and cooked through and the vegetables are tender.
Make the zesty sour cream
Meanwhile, in a small bowl, combine the sour cream, lime zest (start with ½), 1 tsp water (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your plates. Top with the vegetables and shrimp. Serve the zesty sour cream and lime wedges on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
