Orange Butter Shrimp
with Roasted Garlic Rice & Ginger-Kissed Vegetables
Cooking time
20 minutes
Servings
4
Calories
600 /serving
When it’s looking grey and white outside the window, it’s time to light up the kitchen with inspiring ideas. Like this eye-catching seafood dinner that kids just can’t say no to: tender shrimp are bathed in a mélange of orange sauce, butter and ginger that tickles the taste buds. Fluffy long-grain rice gets some extra fun and flavour from roasted garlic, while sweet pepper, bok choy and edamame practice their sautés on the stovetop.
We will send you:
- 450g Shrimp (BAP-certified)
- 450g Bok choy tips
- 20g Ginger
- 1 Sweet pepper
- 150g Edamame (or green peas)
- 30g Minced roasted garlic
- 320g White rice
- 60ml Orange sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Shrimp, Soy, Wheat
You will need:
Medium pot
Peeler
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
3 tbsp Butter
Total Fat
17 g
Saturated Fat
7 g
Sodium
1560 mg
Total Carb
86 g
Sugars
13 g
Protein
28 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, ½ the garlic, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. Remove the root ends of the bok choy; cut crosswise into 1-inch pieces. Peel and mince the ginger.
Sauté the vegetables
In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high. Add the sweet pepper and bok choy. Sauté, 4 to 6 min., until crisp-tender. Add the edamame, remaining garlic and ½ the ginger. Sauté, 1 to 2 min., until fragrant; season with ⅓ of the spices and S&P. Transfer to a bowl and keep warm. Reserve the pan.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the sauce & coat the shrimp
To the pan of shrimp, add 3 tbsp butter, the orange sauce and remaining ginger. Cook, stirring occasionally, 1 to 2 min., until warmed through and slightly thickened; season with the remaining spices.
Plate your dish
Divide the rice between your plates. Top with the vegetables, shrimp and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
