Keto: Quick Buttery Provençal-Inspired Shrimp
with Garlic-Sautéed String Beans
Cooking time
10 minutes
Servings
2/4
Calories
440 /serving
It’s as pretty as a postcard from Provence. The red hues of cherry tomatoes meet the bright green of wilted leafy greens and fresh parsley in a saucy covering for pan-cooked shrimp. What’s less easy to see is the layered flavour from garlic and a generous pat of butter that animates this ketogenic dish. Serve your perfectly tender seafood alongside string beans sautéed with garlic, and nary a carby side is needed.
We will send you:
- 340g Shrimp (high-protein serving)
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 300g String beans
- 1 Bunch of parsley
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Shrimp
You will need:
Large pan
Large pan (non-stick if possible)
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
12 g
Sodium
1540 mg
Total Carb
22 g
Sugars
8 g
Protein
30 g
Fibre
7 g
Preparation
Mise en place
Roughly chop the parsley leaves and stems. Halve the tomatoes. Remove the stem ends of the string beans.
Cook the string beans
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the string beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), ⅓ of the spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Cook the shrimp & tomatoes
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp and tomatoes. Cook, 1 to 2 min. per side, until the shrimp* are opaque and cooked through and the tomatoes begin to soften.
Make the sauce
To the pan of shrimp and tomatoes, add the remaining garlic and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the butter has melted. Add the spinach and cook, stirring frequently, 2 to 3 min., until wilted. Add ½ the parsley and S&P; stir well.
Plate your dish
Divide the string beans, shrimp, tomatoes and sauce between your plates. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
