Paleo: Quick Balsamic Shrimp with Black Garlic Veggies
Sautéed Leafy Greens. Mushrooms & Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
330 /serving
The balsamic is in your court! This faster-than-fast recipe makes good use of that amazing Italian-style vinegar, with its concentrated tangy, sweet, acidic palate. Swizzle it into your pan of shrimp, along with a splash of demi-glace to extend the flavours. Deepen the intrigue with an echo of black garlic in the background, as you sauté mushrooms and leafy greens for a side. Riced cauliflower is your paleo-friendly base.
We will send you:
- 450g Shrimp (BAP-certified)
- 120g Baby greens (baby spinach or kale)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Scallion
- 1 Black garlic clove
- 225g Sliced mushrooms
- 15ml Balsamic vinegar
- 30ml Vegetable demi-glace
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Shrimp, Sulphites
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Microwave
Total Fat
10 g
Saturated Fat
2 g
Sodium
2220 mg
Total Carb
23 g
Sugars
8 g
Protein
39 g
Fibre
5 g
Preparation
Mise en place
Thinly slice the scallion crosswise, separating the white bottom and green top. Mince the black garlic.
Cook the cauliflower rice
In a medium heatproof bowl, add the cauliflower rice. Cover tightly with plastic wrap. Microwave, 5 to 7 min., until softened. Add a drizzle of oil and S&P; stir well.
Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion, black garlic and mushrooms. Sauté, 4 to 5 min., until beginning to brown. Add the spinach and sauté, 1 to 2 min., until wilted; season with S&P.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the spices and S&P. In a second 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.
Make the sauce & coat the shrimp
To the pan of shrimp, add the vinegar, demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until slightly reduced.
Plate your dish
Divide the cauliflower rice and vegetables between your plates. Top with the shrimp and sauce. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
