Protein Swap | Southern-Style Tilapia & Peppers
over Lemony Spiced Orzo
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
Southern cooks aren’t exactly known for holding back—because Southern hospitality means making sure all of y’all are real satisfied! So pour in the heavy cream to get this flaky tilapia into a sumptuous state, along with two kinds of bell pepper.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Lemon
- 1 Sweet pepper
- 1 Green pepper
- 140g Orzo
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Tilapia • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
20 g
Saturated Fat
8 g
Sodium
550 mg
Total Carb
76 g
Sugars
13 g
Protein
41 g
Fibre
8 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with ⅓ of the spices.
Mise en place
- Meanwhile, halve the lemon.
- Halve, core and slice both types of peppers lengthwise.
- Pat the shrimp dry (remove the shells from the tails if desired); season with ½ the remaining spices and S&P.
Start the peppers
- In a large pan, heat a drizzle of oil on medium-high.
- Add both types of peppers and sauté, 1 to 2 min., until partially cooked.
Cook the shrimp & finish the peppers
- To the pan, add the shrimp and tomato paste.
- Cook, stirring often, 2 to 4 min., until the shrimp* are opaque and cooked through and the peppers are tender.
Coat the shrimp & peppers
- To the pan, add the cream, demi-glace, juice of ½ the lemon, ¼ cup water (double for 4 portions), the remaining spices and S&P.
- Cook, stirring often, 1 to 2 min., until thickened.
Finish & serve
- To the pot of orzo, add the juice from the remaining lemon; stir well.
- Divide the orzo between your bowls.
- Top with the shrimp and peppers. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
