Hot Harissa-Lemon Shrimp
with Sautéed Veggies over Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
Fire up some hot Maghrebi harissa and cue the vibrant colours of sweet pepper miscela to bolster yourself against pale winter skies. For full-bodied flavour, marinate plump pink shrimp in a piquant mix of lemon juice and harissa before cooking. Sauté pre-cut zucchini half-moons and leafy greens in a gently curried seasoning blend. Lay your hearty veggies and spicy seafood over fluffy bulgur to warm the body and soul at suppertime.
We will send you:
- 285g Shrimp
- 120g Baby greens (baby spinach or kale)
- 300g Zucchini half-moons
- 1 Lemon
- 30g Sweet pepper miscela
- 80g Bulgur
- 15g Harissa
- 30ml Vegetable demi-glace
- 9g Eat Your Veg spices (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)
Contains: Mustard, Shrimp, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
1 g
Sodium
1400 mg
Total Carb
45 g
Sugars
6 g
Protein
28 g
Fibre
8 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, demi-glace, 1 ⅓ cups water (double for 4 portions) 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.
Marinate the shrimp
Meanwhile, juice the lemon. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, harissa (add ½ for medium spicy), lemon juice, ½ the spices and S&P.
Sauté the vegetables
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Sauté the zucchini, 2 to 3 min., until lightly browned. Add the spinach, sweet pepper miscela, remaining spices and S&P. Sauté, 1 to 2 min., until wilted. Transfer to a plate and keep warm. Reserve the pan.
Cook the shrimp
In the same pan, heat a drizzle of oil on medium. Cook the shrimp*, stirring occasionally, 3 to 4 min., until opaque and cooked through.
Plate your dish
Divide the bulgur between your plates. Top with the vegetables and shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
