10-Minute Marseille-Style Shrimp Stew
with Roasted Garlic Toast & Baby Greens Salad
Cooking time
10 minutes
Servings
2/4
Calories
780 /serving
Seafood stews are a specialty of Marseille, the ancient French port city on the Mediterranean Sea. And dunking bread into the spiced brothy concoction is essential to partaking in the ritual. Watch plump white shrimp turn to pink as they cook in a base of demi-glace and tomato sauce, along with rounds of Nantes carrots. Garlicky toasted focaccia does double duty for dipping and as croutons in a side salad kissed with sweet honey-Dijon vinaigrette.
We will send you:
- 285g Shrimp
- 200g Nantes carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 15g Minced roasted garlic
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 2 Garlic focaccia buns
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Milk, Mustard, Rye, Shrimp, Sulphites, Wheat
You will need:
Large pot
4 or 8 tbsp Butter
Salt & pepper (S&P)
Microwave
Total Fat
44 g
Saturated Fat
17 g
Sodium
2490 mg
Total Carb
69 g
Sugars
15 g
Protein
31 g
Fibre
8 g
Preparation
Start the stew
Thinly slice the carrots crosswise. In a large pot, heat 2 tbsp butter (double for 4 portions) on medium-high. Add ⅔ of the carrots and ½ the garlic. Sauté, 3 to 4 min., until softened. Add the tomato sauce, demi-glace, 1 cup water (double for 4 portions), ½ the spices and S&P. Cook, stirring frequently, 3 to 5 min., until slightly thickened.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, remaining carrots and the vinaigrette.
Finish the stew
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with all but a pinch of the remaining spices and S&P. To the pot of stew, add the shrimp*. Cook, stirring frequently, 2 to 4 min., until opaque and cooked through.
Make the garlic toast
Meanwhile, warm the buns in the toaster. In a small bowl, microwave 2 tbsp butter (double for 4 portions), and the remaining garlic and spices, in 10 sec. increments, until softened, but not melted. Spread the cut-sides of the buns with the spiced butter.
Finish & serve
Halve the garlic toast on an angle; medium-dice ½. To the bowl of salad, add the diced garlic toast; toss well. Divide the stew between your bowls. Serve the salad and halved garlic toast on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
