Protein Swap | Shrimp with Spicy Orange-Chili Cashew Crisp
over Sautéed Veggies & Garlic Rice
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Prepare for thrills and chili chills when you serve this stunning supper. What raises the excitement level is that orange-chili crisp, made with butter-toasted cashews and a good pinch of our spicy Sense of Shichimi blend (with a Japanese-themed collection of pungent Sichuan peppers, cayenne and orange peel for full on fragrant appeal). It’s a fantastic topper for pan-seared shrimp, presented with garlic-sautéed Asian greens and fluffy jasmine rice for extra refinement.
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 2 Celery stalks
- 25g Roasted cashews
- 160g Jasmine rice
- 30ml Orange sauce
- 7g Sense of Shichimi spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Cashews, Milk, Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
21 g
Saturated Fat
9 g
Sodium
990 mg
Total Carb
84 g
Sugars
9 g
Protein
30 g
Fibre
4 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 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.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Thinly slice the celery crosswise on an angle. Roughly chop the cashews.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the gai lan and celery. Sauté, 4 to 5 min., until tender; season with ½ the spices and S&P. Transfer to a bowl. Wipe out and reserve the pan.
Make the orange-chili cashew crisp
In the same pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the cashews and remaining spices. Sauté, 1 to 2 min., until fragrant. Transfer to a small heatproof bowl and add the orange sauce; stir well.
Plate your dish
Divide the rice between your plates. Top with the vegetables and shrimp. Spoon the orange-chili cashew crisp over the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
