Protein Swap | Creole-Spiced Shrimp with Buttered Tomatoes
over Zucchini-Boosted Bulgur
Cooking time
10 minutes
Servings
2/4
Calories
590 /serving
Welcome to springtime in Louisiana. The bayou is buzzing, the zydeco is booming and the tomatoes are popping in the pan. Turn up the heat on these little red gems to soften them up and then get them glistening with butter, garlic and zingy vinegar. They’ll sauce up shrimp spiced with Creole-minded flavours and seared until it’s melt-in-your-mouth juicy. Serve the seafood over bulgur tinged green with a rejuvenating helping of grated zucchini.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 1 Cherry tomatoes
- 1 Green zucchini
- 30ml Apple cider vinegar
- 80g Bulgur
- 10g A Little Louisiana spices (salt, paprika, garlic, black pepper, onion, cayenne pepper, oregano, thyme)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
10 g
Sodium
1590 mg
Total Carb
44 g
Sugars
6 g
Protein
27 g
Fibre
7 g
Preparation
Sauté the zucchini
Grate the zucchini; using a paper towel, squeeze out any excess liquid. In a medium pot, heat a drizzle of oil on medium-high. Add the zucchini and ½ the garlic. Sauté, 2 to 3 min., until fragrant.
Cook the bulgur
To the pot of zucchini, add the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices. In a medium 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 and reserve the pan.
Make the sauce
Halve the tomatoes. In the reserved pan, heat a drizzle of oil on medium-high. Add the tomatoes and remaining garlic. Sauté, 2 to 3 min., until the tomatoes are beginning to soften. Add the vinegar, ¼ cup water (double for 4 portions) and the remaining spices. Cook, stirring frequently, 2 to 3 min., until thickened. Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the bulgur between your plates. Top with the shrimp. Spoon the sauce over the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
