Protein Swap | Indian-Spiced Shrimp & Veggies
with Ginger Rice & Curried Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Here’s a seafood dinner for an early summer evening, when you want warm spices mixed with cool touches. Shrimp soak up our Mellow Mumbai blend, cooked in the same pan as aromatic zucchini and sweet pepper. A spoonful of spiced sour cream tops each serving.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Garlic clove
- 1 Heirloom zucchini
- 20g Ginger
- 1 Sweet pepper
- 160g White rice
- 43ml Sour cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
4 g
Sodium
1110 mg
Total Carb
76 g
Sugars
7 g
Protein
29 g
Fibre
2 g
Preparation
Cook the rice
- Peel and mince the ginger.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); 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, halve, core and medium-dice the sweet pepper.
- Medium-dice the zucchini.
- Mince the garlic.
- In a small bowl, combine the sour cream, ½ tbsp water (double for 4 portions), a drizzle of oil, a pinch of the spices and S&P.
Sauté the vegetables
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the sweet pepper, zucchini, ½ the remaining spices and S&P. Sauté, 3 to 5 min., until beginning to soften.
- Add the garlic and remaining ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the salmon
- Pat the salmon dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables and salmon.
- Drizzle with the spiced sour cream. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
