Quick Indian-Style Shrimp
with Sweet Pepper & Zucchini over Bulgur
Cooking time
10 minutes
Servings
2/4
Calories
370 /serving
Ten minutes and counting. This low-stress supper is amazingly simple to put together and the reward is a complex array of flavours. Our Chill in Chennai blend pumps shrimp and veggies with spices like turmeric, fenugreek and fennel, while a squeeze of lime and a spoonful of apricot preserves top up the tropical South Indian palate. They go yum yum over a cushy bed of bulgur, for a nice change of grain.
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 200g Zucchini half-moons
- 1 Lime
- 1 Sweet pepper
- 80g Bulgur
- 30g Apricot preserves
- 7.5g Chill in Chennai blend (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper)
Contains: Mustard, Shrimp, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
7 g
Saturated Fat
1 g
Sodium
1200 mg
Total Carb
53 g
Sugars
12 g
Protein
27 g
Fibre
9 g
Preparation
Cook the bulgur
In a medium pot, combine 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 the bulgur.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. Quarter the lime.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sweet pepper and zucchini. Sauté, 2 to 3 min., until beginning to soften; season with ½ the spices and S&P.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of vegetables, add the shrimp, apricot preserves and juice of 2 lime wedges (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until the vegetables are tender and the shrimp* are opaque and cooked through.
Plate your dish
Divide the bulgur between your plates. Top with the vegetables and shrimp. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
