Italian Olive & Lemon Shrimp
over White Bean & Sweet Pepper Sauté
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
The Italian coast is the inspiration for a hearty sauté imbued with summery lightness. Shrimp cook quickly with bold accompaniments in garlic, lemon and chopped olives. They’re welcomed onto plates laden with softened pepper, leafy greens and protein from white beans.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lemon
- 2 Garlic cloves
- 1 Sweet pepper
- 120g Baby greens (baby spinach or kale)
- 30g Olives
- 540ml White kidney beans (canned)
- 30ml Vegetable demi-glace
- 10g Italian Links spices (salt, garlic, black pepper, fennel, rosemary, coriander, chili, sunflower oil)
Contains: Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Strainer
Total Fat
12 g
Saturated Fat
2 g
Sodium
2450 mg
Total Carb
55 g
Sugars
8 g
Protein
37 g
Fibre
23 g
Preparation
Mise en place
- Halve, core and thinly slice the sweet pepper lengthwise.
- Mince the garlic.
- Halve the lemon; juice ½ and cut the remaining ½ into 2 wedges.
- Roughly chop the olives.
- Drain and rinse the kidney beans.
Sauté the vegetables
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet pepper, ½ the spices and S&P. Sauté, 3 to 4 min., until beginning to soften.
- Add the spinach, kidney beans, demi-glace and ¼ cup water (double for 4 portions).
- Sauté, 1 to 3 min., until combined and warmed through.
- Transfer to a bowl and reserve the pan.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the shrimp*, olives and lemon juice. Cook, 1 to 2 min. per side, until opaque and cooked through.
Plate your dish
- Divide the vegetables between your plates.
- Top with the shrimp.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
