Mediterranean-Style Shrimp
with Zucchini, Sweet Pepper & Feta
Cooking time
10 minutes
Servings
2/4
Calories
360 /serving
Ten minutes to curtain time! These juicy shrimp are ready to take the stage, with just a little encouragement from some Mediterranean-minded ingredients. They simmer to pink perfection in a pan of brightly herbed tomato sauce, joining chopped warm-weather vegetables like zucchini and sweet pepper. For the final act, cubes of feta make a welcome appearance: you’ll scatter the briny white cheese over top right on cue.
We will send you:
- 340g Shrimp (high-protein serving)
- 15ml Minced garlic
- 50g Sliced red onions
- 1 Sweet pepper
- 1 Zucchini (green, yellow or heirloom)
- 200ml Tomato sauce
- 60g Feta
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Milk, Shrimp
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
5 g
Sodium
2090 mg
Total Carb
24 g
Sugars
11 g
Protein
32 g
Fibre
5 g
Preparation
Mise en place
Core and thinly slice the sweet pepper. Halve the zucchini lengthwise; cut into ¼ inch pieces.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Sauté the garlic and onions, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until slightly browned. Add the sweet pepper and ½ the spices. Sauté, 2 to 3 min., until slightly softened.
Cook the shrimp & make the sauce
To the pan of vegetables, add the shrimp, tomato sauce, 2 tbsp water (double for 4 portions), the remaining spices and S&P; stir well. Cook, partially covered, 2 to 4 min., until the shrimp* are opaque and cooked through and the sauce is heated through.
Plate your dish
Divide the vegetables, shrimp and sauce between your bowls. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
