Nick’s Pick | Speedy Creamy Dill Shrimp
with Butternut Squash & String Peas over Orzo
Cooking time
10 minutes
Servings
2/4
Calories
580 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Let’s pull a fast one, Scandinavian-style. That means keeping flavours green, cool and refreshing, with fresh herbs, citrus and cream to light the way forward. Within a mere 10 minutes, you’ll have shrimp cooked to pretty pink in a calming sauce made with morsels of butternut squash, heavy cream and demi-glace. Serve it over delicate orzo pasta, finished with a sunny spritz of lemon and a flurry of fragrant chopped dill.
We will send you:
- 285g Shrimp
- 100g String peas (snow peas or sugar snap peas)
- 200g Diced butternut squash
- 1 Bunch of dill
- 1 Lemon
- 140g Orzo
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Shrimp, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
8 g
Sodium
1250 mg
Total Carb
73 g
Sugars
11 g
Protein
32 g
Fibre
5 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the squash and sauté, 3 to 4 min., until softened. Add the cream, demi-glace, ¼ cup water (double for 4 portions), ½ the spices and S&P. Cook, stirring frequently, 1 to 2 min., until slightly reduced.
Mise en place
Finely chop the dill stems and fronds. Quarter the lemon. Remove the stem ends of the string peas.
Cook the shrimp & string peas
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of sauce, add the shrimp and string peas. Cook, 1 to 2 min. per side, until the shrimp* are opaque and cooked through and the string peas are crisp-tender. Off the heat, add ⅔ of the dill and the juice of 2 lemon wedges (double for 4 portions); stir well.
Plate your dish
Divide the orzo between your plates. Top with the shrimp, string peas and sauce. Garnish with the remaining dill and lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
