Marry Me Shrimp Skillet
with Cherry Tomatoes & Kale
Cooking time
15 minutes
Servings
2/4
Calories
470 /serving
Marry me recipes celebrate the true romance between sun-dried tomatoes and cream. You’ll find keto love in all the right places when you toss shrimp into the pan with roasted garlic and kale, and fling in plump cherry tomatoes for seasonal sweetness.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 14g Basil
- 280g Cherry tomatoes
- 1 Bunch of kale
- 15g Minced roasted garlic
- 15g Sliced sun-dried tomatoes
- 90ml Heavy cream
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
11 g
Sodium
1640 mg
Total Carb
30 g
Sugars
12 g
Protein
34 g
Fibre
7 g
Preparation
Mise en place
- Pick the basil leaves off the stems.
- Halve the cherry tomatoes.
- Remove the kale leaves from the stems; roughly chop the leaves.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); rub with the spices, a drizzle of oil and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- 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 skillet
- In the same pan, heat a drizzle of oil on medium-high.
- Add the cherry tomatoes and sun-dried tomatoes. Sauté, scraping up any browned bits, 30 sec. to 1 min., until slightly softened.
- Add the kale, garlic, 2 tbsp water (double for 4 portions) and S&P. Sauté, 2 to 3 min., until almost wilted; season with S&P.
- Add the cream and cook, stirring occasionally, 1 to 2 min., until slightly thickened.
- Add the shrimp and cook, stirring often, 30 sec. to 1 min., until coated.
- Off the heat, add ¾ of the basil; stir well.
Plate your dish
- Divide the skillet between your plates.
- Garnish with the remaining basil. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
