Italian Lemony Shrimp
over White Bean & Veggie Sauté
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
The magic of Italian cooking is turning some of the most robust, rustic ingredients into an amazingly refined dish. That’s what happens in this slow-carb sauté of nutritious white beans, kale and sweet pepper, topped with fennel-dusted shrimp. All in one pan!
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Sweet pepper
- 1 Lemon
- 2 Garlic cloves
- ½ Bunch of kale
- 30ml Vegetable demi-glace
- 398ml White kidney beans (canned)
- 10g Italian Links spices (salt, garlic, black pepper, fennel seeds, rosemary, coriander seeds, chili, canola oil)
Contains: Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Strainer
Total Fat
8 g
Saturated Fat
1 g
Sodium
1920 mg
Total Carb
56 g
Sugars
10 g
Protein
38 g
Fibre
19 g
Preparation
Mise en place
- Halve, core and thinly slice the sweet pepper lengthwise.
- Mince the garlic.
- Halve the lemon; juice 1⁄2 and cut the remaining 1⁄2 into 2 wedges.
- Drain and rinse the kidney beans.
- Remove the kale leaves from the stems; roughly chop the leaves.
Sauté the vegetables
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add 1⁄2 the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet pepper, kale, 1⁄2 the spices and S&P.
- Sauté, 3 to 4 min., until beginning to soften.
- Add the kidney beans, demi-glace and 1⁄4 cup water (double for 4 portions).
- Sauté, 2 to 3 min., until combined and warmed through.
- Transfer to a bowl and reserve the pan.
Cook 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 remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the shrimp* and lemon juice. Cook, 1 to 2 min. per side, until opaque and cooked through.
Plate your dish
- Divide the vegetables between your plates.
- Top with the shrimp.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
