Carb-Wise: Brazilian-Style Shrimp Moqueca
over Butternut Squash ‘Rice’
Cooking time
20 minutes
Servings
2/4
Calories
330 /serving
Moqueca forevah! Any time is the right time for this Brazilian-style dish. With spring starting to warm the cockles of our hearts, it’s the moment for a tropical seafood celebration. Chopped fresh tomato, lime zest and soothing coconut milk are the foundation for a breezy stew. Cook your plump shrimp to pink right in it, with an extra squeeze of lime to send them on their way. Riced squash keeps the presentation colourful and carb-smart.
We will send you:
- 285g Shrimp
- 300g Butternut squash ‘rice’ (chopped butternut squash)
- 1 Scallion
- 1 Lime
- 1 Tomato
- 165ml Coconut milk
- 30ml Tomato paste
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Shrimp
You will need:
Medium pan
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
11 g
Sodium
1230 mg
Total Carb
31 g
Sugars
13 g
Protein
23 g
Fibre
5 g
Preparation
Mise en place
Thinly slice the scallion, separating the white bottom and green top. Zest and juice the lime. Small-dice the tomato.
Sauté the squash rice
In a medium pan, heat a drizzle of oil on medium-high. Add the squash rice and sauté, 4 to 6 min., until softened; season with ½ the spices and S&P.
Start the moqueca
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the white bottom of the scallion and the tomato paste. Cook, stirring frequently, 30 sec. to 1 min., until fragrant and dark red. Add the tomato, lime zest (start with ½), coconut milk and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 1 to 2 min., until slightly thickened.
Finish the moqueca
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of sauce, add the shrimp*. Cook, 2 to 4 min. per side, until opaque and cooked through. Add the lime juice (start with ½); stir well.
Plate your dish
Divide the squash rice between your bowls. Top with the moqueca. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
