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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
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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.


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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.

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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.


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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.