Speedy Shrimp & Veggie Sauté
with Roasted Garlic Mayo & Bulgur
Cooking time
10 minutes
Servings
4
Calories
410 /serving
Brighten the evening hours as daylight savings time comes to an end. There’s a whiff of tropical fun in this colourful dinner, ready in 10 minutes thanks to quick-cooking shrimp. Spiced pink curls join crispy crunchy sweet peppers and celery for a sauté with roasted garlic and tomato paste, plated over a fluffy mound of bulgur. Put roasted garlic mayo on the table and see who in the fam takes the first dip.
We will send you:
- 450g Shrimp
- 2 Celery stalks
- 2 Sweet peppers
- 60ml Mayonnaise
- 30g Minced roasted garlic
- 160g Bulgur
- 30ml Tomato paste
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Shrimp, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
2 g
Sodium
1060 mg
Total Carb
43 g
Sugars
6 g
Protein
22 g
Fibre
8 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water 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, small-dice the celery. Core and small-dice the sweet peppers.
Sauté the vegetables & make the sauce
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the celery, sweet peppers, tomato paste and ⅓ of the garlic. Sauté, 3 to 5 min., until dark red and beginning to brown; season with S&P. Add ¾ cup water and cook, stirring occasionally, 1 to 2 min., until beginning to thicken.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the spices and S&P. To the pan of vegetables and sauce, add the shrimp*. Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the garlic mayo & serve
In a small bowl, combine the mayo, remaining garlic and S&P. Divide the bulgur between your bowls. Top with the shrimp, vegetables and sauce. Serve the garlic mayo on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
