L’Artisan: Seared Tiger Shrimp with Golden Coconut Sauce
Red Rice & Asian Greens
Cooking time
30 minutes
Servings
2/4
Calories
610 /serving
Every chef has their indulgences. Depending on our mood, we may find ourselves reaching for two of our favourite treats: tiger shrimp and red rice. With its vibrant hue and nutty flavour, this gorgeous grain is the perfect counterbalance to the larger shrimp variety known for its striped shell. Once pan seared, the juicy seafood will melt in your mouth, alongside Asian greens sautéed with garlic for veggie crunch. Spoon on a creamy coconut milk sauce that combines demi-glace and Thai-inspired spices (like lemongrass, galangal and turmeric)—you’ll be golden!
We will send you:
- 340g Tiger shrimp
- 340g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Lime
- 1 Bunch of basil
- 30ml Vegetable demi-glace
- 165ml Coconut milk
- 9g Black & white sesame seeds
- 140g Organic red rice
- 9.5g Lush Lemongrass spices (sesame seeds, garlic, onion, cinnamon, nutmeg, coriander, cayenne pepper, lemongrass, galangal, turmeric, salt)
Contains: Shrimp, Sesame
You will need:
Medium pot
Large pan
Zester
Oil
Salt & pepper (S&P)
Strainer
Total Fat
20 g
Saturated Fat
12 g
Sodium
1350 mg
Total Carb
78 g
Sugars
6 g
Protein
34 g
Fibre
9 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 22 to 25 min., until the rice is tender. Remove from the heat and let sit, covered, for 5 min. Drain the excess water if necessary. Fluff the rice.
Mise en place
Meanwhile, zest and juice the lime. Remove the bottom inch of the gai lan stems; halve lengthwise, then crosswise. Thinly slice the garlic. Halve, peel and thinly slice the shallot. Pick the basil leaves off the stems.
Sauté the gai lan
In a large pan, heat a drizzle of oil on medium. Sauté ½ the garlic and ½ the shallot, 30 sec. to 1 min., until fragrant. Add the gai lan and S&P. Sauté, 2 to 3 min., until crisp-tender. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Cook the shrimp
In the same pan, heat a drizzle of oil on medium. Pat the shrimp* dry with paper towel; season with ½ the spices and S&P. Cook, 2 to 3 min. per side, until opaque and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium. Sauté the remaining garlic and shallot, 30 sec. to 1 min., until fragrant. Add the coconut milk, 1 tbsp lime juice (double for 4 portions), the demi-glace, remaining spices and S&P. Cook, scraping up any browned bits from the bottom of the pan, 4 min., until thickened.
Plate your dish
Divide the rice between your plates. Top with the gai lan and shrimp. Garnish with the basil, sesame seeds and lime zest. Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
