Speedy Italian-Style Shrimp over Fennel Salad
with Almonds, Roasted Grapes & Kale
Cooking time
15 minutes
Servings
2/4
Calories
530 /serving
Choose your Italian seaside destination: Portofino, Taormina, or maybe the Amalfi coast? Close your eyes and let this dish take you there in 15 minutes. Gentle notes of anise surface in a salad composed of chic ingredients: thinly sliced fennel and kale meet the concentrated sweetness of oven-roasted grapes, along with the crisp crunch of toasted almonds. On top, there’s room for a handful of shrimp, pan-cooked to pink and tossed in zesty herbs. Paleo bellissimo!
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 100g Grapes
- 120g Chopped kale
- 1 Fennel bulb
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Almonds
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Mustard, Shrimp
You will need:
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
4 g
Sodium
1790 mg
Total Carb
38 g
Sugars
22 g
Protein
31 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve and core the fennel bulb lengthwise; thinly slice crosswise. Pick the grapes off the stems.
Roast the grapes
On a lined sheet pan, toss the grapes with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 8 to 10 min., until softened and beginning to burst.
Toast the almonds
Meanwhile, heat a large, dry pan (non-stick if possible) on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Cook 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 the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
In a medium bowl, combine the kale and ⅓ of the vinaigrette. Massage the kale, 1 to 2 min., until softened. Add the fennel, grapes, almonds, remaining vinaigrette and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
