10-Minute Tomato Shrimp
with Bulgur, Sweet Peppers & Scallions
Cooking time
10 minutes
Servings
2/4
Calories
360 /serving
Count down from a cool 10 minutes to get this amazing dish in front of you, starting… now! Quickly sautéed in a pan, morsels of sweet peppers, garlic and scallions soon welcome a handful of delicate pink shrimp. Everything softens up nicely in a saucy tomato base lively with garlicky, peppery seasonings. Plop the hot stuff down to rest on a fluffy bed of bulgur for a wholesome finish, knowing you’ve won this race.
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 2 Scallions
- 2 Sweet peppers
- 80g Bulgur
- 100ml Tomato sauce
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Shrimp, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
6 g
Saturated Fat
1 g
Sodium
1470 mg
Total Carb
52 g
Sugars
11 g
Protein
28 g
Fibre
9 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ⅓ of the spices 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 the bulgur.
Mise en place
Meanwhile, core and large-dice the sweet peppers. Thinly slice the scallions, separating the white bottoms and green tops.
Start the sweet peppers
In a large pan, heat a drizzle of oil on medium-high. Add the sweet peppers and sauté, 2 to 3 min., until partially cooked; season with S&P.
Finish the sweet peppers & cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. To the pan of sweet peppers, add the white bottoms of the scallions and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the shrimp, tomato sauce, 2 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, stirring occasionally, 3 to 4 min., until the shrimp* are opaque and cooked through and the sweet peppers have softened.
Plate your dish
Divide the bulgur between your plates. Top with the sweet peppers and shrimp. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
