Speedy Shrimp & Veggie Sauté
with Warm Garlic Bread Sticks
Cooking time
10 minutes
Servings
2/4
Calories
650 /serving
Who said no to garlic bread, ever? It’s the poster food for ease of prep: so very simple to put together and so very satisfying (like, schmear our garlic focaccia with melted butter, minced garlic and herbed seasonings, put it in a hot oven, and toast until golden… then munch away). Cut it into sticks to accompany speed-record shrimp that bounce around in a pan with zucchini and peas, and finish with a shower of lemon.
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 100g String peas (sugar snap peas or snow peas)
- 200g Zucchini half-moons
- 1 Lemon
- 150g Green peas
- 12g Seafood demi-glace
- 2 Garlic focaccia buns
- 8g Market Garden spices (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)
Contains: Barley, Clams, Milk, Mustard, Perch, Rye, Shrimp, Tilapia, Wheat
You will need:
Large pan (non-stick if possible)
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Basting brush
Total Fat
29 g
Saturated Fat
13 g
Sodium
2160 mg
Total Carb
66 g
Sugars
10 g
Protein
34 g
Fibre
8 g
Preparation
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 focaccia, cut-sides up, on a lined sheet pan. Brush with ⅔ 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.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (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.
Mise en place
Meanwhile, quarter the lemon. Remove the stem ends of the string peas; cut crosswise into thirds.
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.
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 frequently, 1 to 2 min., until combined and warmed through.
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.
