Sumptuous Southern-Style Shrimp & Peppers
over Lemony Spiced Orzo
Cooking time
10 minutes
Servings
2/4
Calories
560 /serving
Southern cooks aren’t exactly known for holding back. Because Southern hospitality means making sure all of y’all are real satisfied, preferably smacking your lips. So pour in the heavy cream to get these plump pink shrimp into a sumptuous state. Along with poblano and sweet pepper, they’re thickly coated in a lively sauce tinged with tomato paste. In an easy 10 minutes, you’ll be letting those mouthfuls linger between bites of lemon-spritzed orzo.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lemon
- 1 Poblano pepper (or green pepper)
- 1 Sweet pepper
- 140g Orzo
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Shrimp, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
8 g
Sodium
1270 mg
Total Carb
68 g
Sugars
9 g
Protein
31 g
Fibre
6 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking; season with ⅓ of the spices. Keep warm.
Mise en place
Meanwhile, halve the lemon. Halve, core and thinly slice both types of peppers lengthwise. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the remaining spices and S&P.
Start the peppers
In a large pan, heat a drizzle of oil on medium-high. Add both types of peppers and sauté, 1 to 2 min., until partially cooked.
Cook the shrimp & finish the peppers
To the pan of peppers, add the shrimp and tomato paste. Cook, stirring frequently, 2 to 4 min., until the shrimp* are opaque and cooked through and the peppers are tender.
Coat the shrimp & peppers
To the pan of shrimp and peppers, add the cream, demi-glace, juice of ½ the lemon, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until thickened.
Finish & serve
To the pot of orzo, add the juice from the remaining lemon; stir well. Divide the orzo between your bowls. Top with the shrimp and peppers. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
