Carb-Wise: Citrusy Shrimp with Cilantro Cream
Radish Salad, String Beans & Fluffy Zested Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
Fall into lime with this uplifting recipe. That fragrant green zest finds its way into your pot of fluffy bulgur, and it also joins your juicy shrimp for some quick cooking on the stovetop. The juice dresses a delicately crisp salad of thinly sliced radishes, and it sasses up sour cream along with cilantro and sunny spices. Assemble the elements with garlic-sautéed string beans for picture-perfect seafood supper plates.
We will send you:
- 285g Shrimp
- 100g Radishes (or French radishes)
- 300g String beans
- 1 Garlic clove
- 1 Bunch of cilantro
- 1 Lime
- 80g Bulgur
- 86ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Medium pot
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
5 g
Sodium
1360 mg
Total Carb
54 g
Sugars
10 g
Protein
30 g
Fibre
12 g
Preparation
Cook the bulgur
Zest and juice the lime. In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) 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. Add ½ the lime zest. Fluff and keep warm.
Mise en place
Meanwhile, remove the stem ends of the string beans. Thinly slice the radishes; place in a bowl of cold water. Mince the garlic. Roughly chop the cilantro leaves and stems.
Sauté the string beans
In a large pan, heat a drizzle of oil on medium-high. Add the string beans, garlic, ⅓ of the spices and S&P. Sauté, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and sauté, 1 to 2 min., until crisp-tender. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining lime zest, ½ the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the radish salad
Meanwhile, in a medium bowl, combine the radishes (drain and pat dry before adding), ⅓ of the cilantro, ½ the lime juice and S&P.
Make the cilantro cream & serve
In a small bowl, combine the sour cream, remaining lime juice, cilantro and spices, and S&P. Divide the bulgur between your plates. Top with the shrimp, string beans and radish salad. Garnish with a spoonful of the cilantro cream. Serve the remaining cilantro cream on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
