Speedy Provençal-Style Shrimp over Buttery Bulgur
with Sweet Peppers & Leafy Greens
Cooking time
10 minutes
Servings
4
Calories
350 /serving
Invite the warm Mediterranean climate of Provence over for dinner. Its temperate landscape, from sea to mountains, is the basis for sun-filled foods. Catch everyone’s attention with the bright colours of sweet peppers, tomato paste and leafy greens, seasoned with a regionally-inspired blend (lots of dried pepper, tomato and rosemary). Slip in some quick-cooking seafood and plate this saucy goodness over warm buttery bulgur. Shrimp love it, and so will the family!
We will send you:
- 450g Shrimp (BAP-certified)
- 15ml Minced garlic
- 240g Baby greens (baby spinach or kale)
- 2 Sweet peppers
- 160g Bulgur
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Shrimp, Wheat
You will need:
Medium pot
Large high-sided pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
5 g
Sodium
1060 mg
Total Carb
44 g
Sugars
5 g
Protein
24 g
Fibre
9 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water, ½ 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 2 tbsp butter. Fluff and keep warm.
Sauté the sweet peppers
Meanwhile, core and medium-dice the sweet peppers. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the sweet peppers and sauté, 2 to 3 min., until beginning to soften; season with 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 sweet peppers, add the shrimp*, garlic and tomato paste. Cook, stirring frequently, 2 to 4 min., until opaque and cooked through.
Make the sauce & coat the shrimp
To the pan of sweet peppers and shrimp, add the spinach, demi-glace, ¼ cup water and S&P. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted.
Plate your dish
Divide the bulgur between your plates. Top with the shrimp and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
