Dukkah-Spiced Shrimp Broil
with Sweet Peppers & String Peas
Cooking time
30 minutes
Servings
4
Calories
540 /serving
The heat of the broiler brings out the best in plump pink shrimp and its sheet pan veggie friends. Sprinkled with roasty toasty Middle Eastern spices and drizzled with garlic butter, they rest over rice that's playful with scallions and lemon zest.
We will send you:
- 570g Shrimp (BAP-certified)
- 3 Garlic cloves
- 200g String peas (sugar snap peas or snow peas)
- 1 Lemon
- 2 Scallions
- 2 Sweet peppers
- 320g White rice
- 20g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Milk, Sesame, Shrimp, Sulphites
You will need:
Medium pot
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
2 tbsp Butter
Total Fat
12 g
Saturated Fat
5 g
Sodium
930 mg
Total Carb
82 g
Sugars
8 g
Protein
29 g
Fibre
5 g
Preparation
Cook the rice
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions and sauté, 1 to 2 min., until fragrant.
- Add the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, preheat the oven to broil.
- Zest and quarter the lemon.
- Halve, core and medium-dice the sweet peppers.
- Cut the string peas crosswise into thirds.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- Mince the garlic.
- In small bowl, microwave the garlic, ½ the lemon zest and 2 tbsp butter, in 15 sec. increments, until melted; season with S&P.
Broil the shrimp & vegetables
- On a lined sheet pan, toss the shrimp, sweet peppers and string peas with a generous drizzle of oil, the dukkah and S&P.
- Broil, 6 to 8 min., until the shrimp* are opaque and the vegetables are tender.
- Drizzle with the garlic butter.
Finish & serve
- To the pot of rice, add the remaining lemon zest; stir well.
- Divide the rice between your plates.
- Top with the shrimp and vegetables.
- Garnish with the green tops of the scallions and the lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
