Keto: Shrimp in Creamy Mustard Sauce
with Herbes de Provence-Sautéed Green Beans
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
Take a walk through Provence with this dish, which mixes the classic French flavours of whole-grain mustard, cream and fresh parsley to our fan favourite Herbes de Provence custom spice blend. The crisp yet tender green beans bring the greens to the table, while the juicy, plump shrimp bring the protein. You won’t be able to get enough of the sauce—it’s creamy, savoury, a little piquant and so full of French flair it should be wearing a beret.
We will send you:
- 450g Shrimp
- 15ml Minced garlic
- 400g Green beans
- 50g Diced onions
- 1 Bunch of parsley
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Milk, Mustard, Shrimp, Sulphites
You will need:
Medium pot
Large pan
Large pan (non-stick if possible)
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
10 g
Sodium
1700 mg
Total Carb
24 g
Sugars
8 g
Protein
37 g
Fibre
6 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the green beans. Roughly chop the parsley leaves and stems.
Cook the green beans
In a large pan, heat a drizzle of oil on medium-high. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), ⅓ of the herbes de Provence and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining herbes de Provence and S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & coat the shrimp
In the same pan, heat a drizzle of oil on medium. Add the onions and sauté, 1 to 2 min., until fragrant. Add the mustard, cream, demi-glace, ⅓ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 3 min., until slightly thickened. Add 1 tbsp butter (double for 4 portions); stir well. Return the shrimp and cook, 1 to 2 min., until heated through and coated. Add ½ the parsley; stir well.
Plate your dish
Divide the green beans, shrimp and sauce between your plates. Garnish with the remaining parsley. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
