Shrimp with Honey-Garlic Brown Butter Sauce
over Bulgur with Broccoli & String Peas
Cooking time
10 minutes
Servings
2/4
Calories
560 /serving
Go with the flow of flavour! The sauce on these tender pink shrimp just can’t stop, won’t stop: it begins with the lush sensations of brown butter, brought to the foaming point in the pan, and it lingers on with sweet and savoury notes of honey and garlic. Plate your sumptuous seafood with sautéed broccoli softened with garlic and seasonings, fluffy bulgur for a wholesome grain and string peas for green crunch.
We will send you:
- 285g Shrimp
- 100g String peas (sugar snap peas or snow peas)
- 300g Broccoli florets
- 15ml Minced garlic
- 80g Bulgur
- 30ml Vegetable demi-glace
- 7g Honey
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Shrimp, Wheat
You will need:
Medium pot
Large pan
Large pan (non-stick if possible)
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
12 g
Sodium
1430 mg
Total Carb
54 g
Sugars
9 g
Protein
31 g
Fibre
11 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 and keep warm.
Mise en place
Meanwhile, thinly slice the string peas crosswise on an angle.
Cook the broccoli
In a large pan, heat a drizzle of oil on medium-high. Add the broccoli (halve if large) and sauté, 2 to 3 min., until beginning to brown. Add 4 tbsp water (double for 4 portions), ½ the garlic and ½ the spices. Cook, partially covered, stirring occasionally, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with S&P. Transfer to a bowl and keep warm.
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. In a second 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. Transfer to a bowl and reserve the pan.
Make the brown butter sauce & coat the shrimp
In the same pan, heat 3 tbsp butter (double for 4 portions) on medium-high. Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown. Add the demi-glace, honey, remaining garlic and ¼ cup water (double for 4 portions); stir well. Return the shrimp and cook, spooning the sauce over, 1 min., until coated and warmed through.
Plate your dish
Divide the bulgur between your bowls. Top with the broccoli, shrimp and brown butter sauce. Garnish with the string peas. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
