Carb-Wise: Tangy Tamarind Shrimp over Bulgur
with Bok Choy & Crispy Shallot
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
Bulgur is a wonderfully nutrition-packed option for the carb-conscious. Here it’s mixed with curry spices to set the tone for a fragrant dish. Shrimp get snappy with tamarind and lime, alongside sautéed bok choy and cherry tomatoes. You’ll thank us for the quick-fried shallot hack: all it takes is a microwave and a few seconds to spare, and you’ve got a crispy, yummy topping for sprinkling as an impressive finishing touch.
We will send you:
- 285g Shrimp (BAP-certified)
- 340g Bok choy tips
- 140g Multicoloured cherry tomatoes
- 1 Garlic clove
- 1 Shallot (or onion)
- 1 Lime
- 80g Bulgur
- 15ml Tamarind paste
- 12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Shrimp, Sulphites, Wheat
You will need:
Medium pot
Large pan
Slotted spoon
Oil
Salt & pepper (S&P)
Small heatproof bowl
Microwave
Total Fat
32 g
Saturated Fat
4 g
Sodium
1160 mg
Total Carb
53 g
Sugars
9 g
Protein
29 g
Fibre
11 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ⅓ of the spices 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. Fluff and keep warm.
Mise en place
Meanwhile, halve, peel and thinly slice the shallot. Mince the garlic. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Halve the tomatoes. Quarter the lime.
Make the crispy shallot
In a small heatproof bowl, microwave the shallot and ¼ cup oil (double for 4 portions), 2 min., until beginning to soften. Stir to separate the shallot petals. Microwave, in 30 sec. increments, until tender and golden brown. Using a slotted spoon, transfer the shallot to a paper towel-lined plate; season with S&P. Reserve the oil.
Start the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender.
Finish the vegetables & cook 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 bok choy, add the shrimp and tomatoes. Cook, 1 to 2 min. per side, until the shrimp* are opaque and cooked through and the tomatoes begin to soften. Add the tamarind, juice of 2 lime wedges (double for 4 portions) and the remaining spices; stir well.
Plate your dish
Divide the bulgur between your bowls. Top with the vegetables and shrimp. Drizzle with 1 tbsp of the reserved oil (double for 4 portions). Top with the crispy shallot. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
