Carb-Wise: Shrimp, Quinoa & Roasted Brussels Sprout Salad
with Dill Sour Cream Dressing
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Soothe away the waves of the day with a sumptuous seafood salad. These curls of shrimp are perfectly pink and tender from a searing in our Mediterranean Shores spice blend, lively with paprika, dried peppers and herbs. They float atop a carb-savvy medley featuring gently browned Brussels sprouts roasted in the oven, baby greens and a helping of nutrifying quinoa. Lush it up with a sour cream dressing generously flecked with freshly chopped dill.
We will send you:
- 285g Shrimp
- 200g Brussels sprouts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of dill
- 95g White quinoa
- 43ml Sour cream
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Shrimp
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
8 g
Saturated Fat
3 g
Sodium
1200 mg
Total Carb
48 g
Sugars
4 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, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Pick the dill fronds off the stems; roughly chop the fronds.
Roast the Brussels sprouts
On a lined sheet pan, toss the Brussels sprouts with a generous drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with all but a pinch of the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a bowl and let cool for 5 min.
Make the dressing & salad
In a small bowl, combine 1 tbsp water, 3 tbsp olive oil (double both for 4 portions), the sour cream, ½ the dill, the remaining spices and S&P. In a large bowl, combine the baby greens, Brussels sprouts, quinoa and ⅓ of the dressing.
Finish & serve
To the bowl of shrimp, add the remaining dill; toss well. Divide the salad between your bowls. Top with the shrimp. Drizzle with the remaining dressing. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
