Carb-Wise: Spicy Shrimp à La Marseillaise
Crisp Salad with Honey-Dijon Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Flick a few chili pepper flakes at this sauce, and you’ve got a hot item on your hands. Taking inspiration from the vibrant foodways of Marseille, the shrimp are cooked directly in a spiced tomato sauce made with seafood demi-glace—and finished with a requisite pat of butter. More celebration of southern French vegetables comes with a side salad of baby greens, cucumbers and radishes treated to a delicately sweet and sharp vinaigrette.
We will send you:
- 285g Shrimp
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 3 Garlic cloves
- 2 Cucumbers
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 100ml Tomato sauce
- 12g Seafood demi-glace
- 9g Mediterranean Heat spices (red chili pepper flakes, salt, black pepper, garlic, onion, fennel, herbs, paprika, parsley, dried vegetables, spices, mustard, sugar, lemon oil)
Contains: Shrimp, Perch, Tilapia, Clams, Milk, Mustard
You will need:
Large high-sided pan
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
10 g
Sodium
2400 mg
Total Carb
25 g
Sugars
13 g
Protein
24 g
Fibre
5 g
Preparation
Mise en place
Thinly slice the radishes and cucumbers. Grate the garlic.
Make the sauce
In a large, high-sided pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, tomato sauce, ⅓ cup water (double for 4 portions), the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 1 to 2 min., until slightly thickened.
Cook & coat the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. To the pan of sauce, add the shrimp*. Cook, stirring occasionally, 2 to 4 min., until opaque, cooked through and coated. Add 2 tbsp butter (double for 4 portions); stir well.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, radishes, cucumbers and vinaigrette.
Plate your dish
Divide the salad, shrimp and sauce between your plates. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
