Protein Swap | Honey-Mustard Glazed Shrimp
with Beets, Leeks & Zesty Buttered Baby Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
580 /serving
Redefine the surf and turf experience for a midweek meal, by pairing juicy pink shrimp with an array of rootsy vegetables. The shellfish bask in a glaze that’s effortlessly whipped together from whole-grain mustard and honey. Then it sizzles to tenderness in a hot oven alongside chunky beets and leeks, which keep things grounded. Boiled baby potatoes are buttered up with ranch seasonings, lemon zest and scallions for some serious spudly splendour.
We will send you:
- 285g Shrimp (BAP-certified)
- 450g Baby potatoes
- 450g Red beets
- 75g Sliced leeks
- 2 Scallions
- 1 Lemon
- 30ml Whole-grain mustard
- 7g Honey
- 6g Home on the Ranch spices (chives, garlic, onion)
Contains: Milk, Mustard, Shrimp, Sulphites
You will need:
Medium pot
Zester
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
8 g
Sodium
1430 mg
Total Carb
72 g
Sugars
23 g
Protein
32 g
Fibre
10 g
Preparation
Boil the potatoes
Preheat the oven to 450°F. Place the honey pouch in a small bowl of hot water to soften. Halve the potatoes if large. Place the potatoes in a medium pot and cover with salted water. Bring to a boil, 14 to 18 min., until tender. Drain and return to the pot. Add 2 tbsp butter (double for 4 portions) and ⅓ of the spices; stir well.
Start the beets & leeks
Meanwhile, peel and medium-dice the beets. In a medium bowl, combine the leeks, a drizzle of oil, ½ the remaining spices and S&P. On a lined sheet pan, toss the beets with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until partially cooked. Remove from the oven and add the leeks. Roast, 3 to 5 min., until beginning to soften.
Mise en place
Meanwhile, in a small bowl, combine the honey and ½ the mustard. Thinly slice the scallions crosswise. Zest and juice the lemon. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, honey-mustard mixture, remaining spices and S&P.
Finish the beets, leeks & shrimp
When the beets and leeks are beginning to soften, remove from the oven and add the shrimp. Roast, 5 to 7 min., until the vegetables are tender and the shrimp* are opaque and cooked through.
Dress the potatoes
To the pot of potatoes, add the lemon zest (start with ½), lemon juice (start with ½), ½ the scallions and the remaining mustard; stir well.
Plate your dish
Divide the potatoes, beets, leeks and shrimp between your plates. Garnish with the remaining scallions. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
