Carb-Wise: Saucy Shrimp with Roasted Garlic & Sun-Dried Tomatoes
over Browned Broccoli & Two-Tone Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
Think vibrant, and take a look at this dish. With strips of sun-dried tomatoes and roasted garlic rolling around in a red tomato sauce, it boasts bold colour and flavour. Get that deep-set deliciousness all over a big handful of juicy pan-seared shrimp that are a cinch to cook. Pair them with oven-roasted broccoli florets for a good fix of veggies, along with a scoop of red and white quinoa simmered to fluffiness.
We will send you:
- 285g Shrimp (BAP-certified)
- 300g Broccoli florets
- 15g Sliced sun-dried tomatoes
- 15g Minced roasted garlic
- 95g Red & white quinoa
- 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, Sulphites
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
2 g
Sodium
1800 mg
Total Carb
54 g
Sugars
7 g
Protein
33 g
Fibre
10 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Roast the broccoli
Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the garlic and tomatoes. Sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Coat the shrimp
To the pan of shrimp, add the tomato sauce and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined; season with S&P.
Plate your dish
Divide the quinoa between your bowls. Top with the broccoli, shrimp and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
