Carb-Wise: Quick Sautéed Shrimp Scampi
with Cherry Tomato, Cuke & Bocconcini Salad
Cooking time
10 minutes
Servings
2/4
Calories
430 /serving
Shrimp scampi is usually a high-ticket menu item at Italian restaurants, where the shrimp is lusciously cooked in a garlic and butter sauce. In this fast-tracked version, we’re giving the seafood a little lift with our Italian vinaigrette, as well as a bright outlook with pan-popped cherry tomatoes. For the side, you’ll rustle up baby greens, cucumbers and tomatoes for a salad boosted with bellissimo bocconcini. Now that’s the ticket, right here at home.
We will send you:
- 285g Shrimp
- 140g Cherry tomatoes
- 2 Cucumbers
- 2 Garlic cloves
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Cold-pressed Italian vinaigrette
- 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
You will need:
Large pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Grater
Total Fat
32 g
Saturated Fat
13 g
Sodium
1320 mg
Total Carb
15 g
Sugars
5 g
Protein
27 g
Fibre
3 g
Preparation
Mise en place
Halve the cucumbers lengthwise; thinly slice on an angle. Grate the garlic.
Start the tomatoes
In a large pan, heat a drizzle of olive oil on medium-high. Add ⅔ of the tomatoes, 1 tbsp butter (double for 4 portions), ⅓ of the spices and pepper. Cook, stirring occasionally, 2 min., until partially cooked and beginning to burst. Add ½ the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant.
Cook the shrimp & finish the tomatoes
Pat the shrimp dry with paper towel (remove the shells from the tails if desired). To the pan of tomatoes, add the remaining garlic, 1 tbsp butter (double for 4 portions), ¼ of the vinaigrette, ½ the remaining spices and S&P. Cook, stirring frequently, 30 sec. to 1 min., until the butter has melted. Add the shrimp and cook, stirring occasionally, 2 to 4 min., until the tomatoes have burst and the shrimp* are opaque and cooked through.
Make the salad
Meanwhile, halve the remaining tomatoes. Thinly slice the bocconcini. In a large bowl, combine the remaining vinaigrette and spices, 1 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens, bocconcini, halved tomatoes and cucumbers; toss well.
Plate your dish
Divide the shrimp, tomatoes and salad between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
