Creamy Shrimp & Veggie Skillet
over Spiced Pearl Couscous
Cooking time
20 minutes
Servings
4
Calories
580 /serving
Try this shrimp recipe on for size. The little ones will love the playful shapes on the plates, starting with rounds of pearl couscous in different colours. Boiled to al dente and sprinkled with lemony herbs, those small balls are always fun to nibble on. The other bites are just as appealing: soft curls of shrimp cooked with sweet tomatoes, along with green string peas for tender-crisp contrast. With a cream and butter finish, this meal will have them coming back for more.
We will send you:
- 450g Shrimp
- 180g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 200g String peas (snow peas or sugar snap peas)
- 330g Multicoloured pearl couscous
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Shrimp, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Large pan (non-stick if possible)
2 tbsp Butter
Total Fat
18 g
Saturated Fat
9 g
Sodium
1050 mg
Total Carb
78 g
Sugars
6 g
Protein
30 g
Fibre
7 g
Preparation
Boil the couscous
Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with ⅓ of the spices and S&P.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve the tomatoes.
Start the skillet
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅔ 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 tomatoes. Cook, 1 to 2 min. per side, until the shrimp* are opaque and cooked through and the tomatoes begin to soften.
Continue the skillet
To the pan of shrimp and tomatoes, add the string peas, remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until crisp-tender.
Finish the skillet
To the pan of shrimp and vegetables, add the cream, demi-glace, ¼ cup water and 2 tbsp butter. Cook, stirring frequently, 30 sec. to 1 min., until combined. Add the spinach and cook, stirring frequently, 2 to 3 min., until wilted; season with S&P.
Plate your dish
Divide the couscous between your bowls. Top with the skillet. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
