Quick Smoky Ancho Shrimp
over Sweet Pepper, Tomato & Bulgur Salad
Cooking time
10 minutes
Servings
4
Calories
330 /serving
Stand back and watch as a combination of speed, spices and smokiness wins the day! In just 10 minutes, pan-seared shrimp will be landing atop a crisp, colourful and crunchy salad. It’s built around fluffy bulgur tossed with tomatoes, sweet peppers and greens, with pepitas for garnish. Our Smoky Ancho spice blend brings chilies, sesame and smoked paprika to the table for a Mexican-themed evening that’s muy rápido to put together.
We will send you:
- 450g Shrimp
- 180g Baby greens (baby spinach or kale)
- 2 Tomatoes
- 2 Sweet peppers
- 30ml Apple cider vinegar
- 25g Roasted pepitas (pumpkin seeds)
- 160g Bulgur
- 30ml Vegetable demi-glace
- 14g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Sesame Shrimp, Sulphites, Wheat
You will need:
Medium pot
Salt & pepper (S&P)
Large pan (non-stick if possible)
Oil
Total Fat
8 g
Saturated Fat
2 g
Sodium
1100 mg
Total Carb
43 g
Sugars
5 g
Protein
25 g
Fibre
8 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water, ⅓ of the spices 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. Add the spinach. Fluff and keep warm.
Mise en place
Meanwhile, small-dice the tomatoes. Core and small-dice the sweet peppers.
Cook & coat the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the demi-glace and ¼ cup water. Cook, stirring frequently, 1 to 2 min., until the sauce begins to thicken and the shrimp are coated.
Make the salad
In a large bowl, combine the bulgur, tomatoes, sweet peppers, vinegar, a drizzle of oil and S&P.
Plate your dish
Divide the salad between your bowls. Top with the shrimp. Garnish with the pepitas. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
