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Speedy Shrimp & Veggie Sauté

with Warm Garlic Bread Sticks

Cooking time

10 minutes

Servings

2/4

Calories

690 /serving

Who said no to garlic bread, ever? It’s an easy-prep poster food: just schmear ciabatta with melted butter, minced garlic and herbed seasonings and put it in a hot oven. It accompanies speed-record shrimp that bounce around in a pan with heirloom zucchini and peas, spritzed with lemon.

We will send you:

  • 285g Shrimp (BAP-certified)
  • 100g String peas (sugar snap peas or snow peas)
  • 15ml Minced garlic
  • 1 Lemon
  • 1 Heirloom zucchini
  • 30ml Vegetable demi-glace
  • 150g Green peas
  • 1 Ciabatta baguettine
  • 8g Market Garden spices (salt, garlic, dried carrots, red pepper, curry powder (mustard), sugar, canola oil, onion, black pepper, basil, oregano, marjoram, parsley, chives, citric acid)

Contains: Barley • Milk • Mustard • Shrimp • Wheat

You will need:

Basting brush
Large pan (non-stick if possible)
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
29 g
Saturated Fat
13 g
Sodium
1980 mg
Total Carb
29 g
Sugars
13 g
Protein
36 g
Fibre
7 g
Preparation
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Make the garlic bread sticks

  • Preheat the oven to 450°F.

  • In a small bowl, microwave the garlic, 3 tbsp butter (double for 4 portions), a pinch of the spices and S&P, in 15 sec. increments, until melted.

  • Arrange the ciabatta, cut-sides up, on a lined sheet pan. Brush with of the garlic butter.

  • Toast in the oven, flipping halfway, 5 to 7 min., until golden brown and crunchy.

  • Transfer to a cutting board and cut into 1-inch sticks.

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Cook the shrimp

  • Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with S&P.

  • In a large pan (non-stick if possible), heat a drizzle of oil and the remaining garlic butter on medium.

  • Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.

  • Transfer to a plate and reserve the pan.

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Mise en place

  • Meanwhile, quarter the lemon.

  • Remove the stem ends of the string peas; cut crosswise into thirds.

  • Halve the zucchini lengthwise; thinly slice crosswise.

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Start the sauté

  • In the reserved pan, heat a drizzle of oil on medium-high.

  • Add the string peas and zucchini.

  • Sauté, 4 to 5 min., until tender; season with the remaining spices and S&P.


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Finish the sauté

  • To the pan of vegetables, add the shrimp, green peas, demi-glace, juice of ½ the lemon wedges and 2 tbsp water (double for 4 portions).

  • Cook, stirring often, 1 to 2 min., until combined and warmed through.

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Plate your dish

  • Divide the sauté between your bowls.

  • Serve the garlic bread sticks and remaining lemon wedges on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.