Carb-Wise: Baked Shrimp & Tomato Scampi
with Balsamic-Dressed Bocconcini Salad
Cooking time
25 minutes
Servings
2/4
Calories
340 /serving
Shrimp scampi sets the tone for a restaurant-worthy meal, while the carb-wise attitude keeps you happily close to home. These crustaceans cook to firm and pink in the oven in a tongue-coating sauce—and we’re adding cherry tomatoes to this buttery, garlicky classic for a touch of colour and sweetness. Echo the tomatoes on the raw side in a salad of baby greens and lusciously soft bocconcini cheese punched up with balsamic.
We will send you:
- 285g Shrimp
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 280g Cherry tomatoes
- 2 Garlic cloves
- 30ml Balsamic vinegar
- 50g Bocconcini
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk, Shrimp, Sulphites
You will need:
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Microwave
Medium baking dish
Total Fat
20 g
Saturated Fat
11 g
Sodium
1470 mg
Total Carb
15 g
Sugars
8 g
Protein
27 g
Fibre
3 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the tomatoes. Halve the bocconcini; thinly slice. Mince the garlic. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the garlic; stir well.
Start the tomatoes
In a medium baking dish, combine ⅔ of the tomatoes, ½ the garlic butter, ½ the spices and pepper. Bake, stirring halfway, 6 to 8 min., until partially cooked and beginning to burst.
Make the salad
Meanwhile, in a large bowl, combine ⅔ of the vinegar, 2 tbsp olive oil (double for 4 portions), a pinch of the remaining spices and S&P. Add the baby greens, bocconcini and remaining tomatoes; toss well.
Bake the shrimp & finish the tomatoes
Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, remaining garlic butter, vinegar and spices, and S&P. When the tomatoes are partially cooked, remove from the oven and add the shrimp. Bake, 8 to 10 min., until the shrimp* are opaque and cooked through and the tomatoes have burst.
Plate your dish
Divide the shrimp, tomatoes and salad between your plates. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
