Spicy Tandoori Shrimp Traybake
with Garlic Naan & Mint Raita
Cooking time
15 minutes
Servings
2/4
Calories
600 /serving
When the temperature drops outside, we think about turning up the heat inside. Our spicy tandoori paste is ready to collaborate, lending its mellow fire to a streamlined shrimp and veggie traybake. Ready-baked in a mere 15 minutes, the crustaceans share a sheet pan with baby bok choy and chopped poblano pepper until they’re primed to join garlic butter-brushed naan and a quick raita made with fresh mint and lime.
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Baby bok choy
- 1 Bunch of mint
- 2 Garlic cloves
- 1 Lime
- 1 Poblano pepper (or green pepper)
- 10ml Tandoori paste
- 60g Garlic-cucumber yogurt (raita)
- 2 Naan
Contains: Milk, Shrimp, Wheat
You will need:
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
21 g
Saturated Fat
7 g
Sodium
2120 mg
Total Carb
71 g
Sugars
9 g
Protein
33 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Place 1 tbsp butter (double for 4 portions) in a small bowl to soften. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Core and small-dice the poblano. Quarter the lime. Mince the garlic. Pick the mint leaves off the stems; finely chop the leaves.
Roast the traybake
In a large bowl, combine the shrimp, bok choy, poblano, tandoori paste, ½ the garlic, a drizzle of oil and S&P. Arrange on a lined sheet pan and roast, flipping halfway, 7 to 9 min., until the shrimp* are opaque and cooked through and the vegetables are tender.
Make the garlic naan
Meanwhile, to the bowl of softened butter, add the remaining garlic and S&P; stir well. Toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board and brush with the garlic butter. Cut into wedges.
Make the mint raita
In a second small bowl, combine the raita, ½ the mint, the juice of ½ the lime wedges and S&P.
Plate your dish
Divide the mint raita between your plates and spread out in a circular motion. Top with the traybake. Garnish with the remaining mint and lime wedges. Serve the garlic naan on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
