Keto: Dill & Roasted Garlic Shrimp with Pan-Toasted Walnuts
over Warm Brussels, Baby Greens & Feta Salad
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
Keto eating is all about low carbs, good fats and strong proteins. This shimmering supper has it all in spades, and it comes together in a mere 15 minutes. Pink curls of shrimp are seared with roasted garlic, and finished with dill and demi-glace. Drop them onto a salad of roasted Brussels sprouts, baby greens and feta cheese in a honey-Dijon vinaigrette. A garnish of pan-toasted walnuts puts the k-eto in k-runch!
We will send you:
- 450g Shrimp (BAP-certified)
- 300g Brussels sprouts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of dill
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 30g Feta
Contains: Milk, Mustard, Shrimp, Walnuts
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
6 g
Sodium
1810 mg
Total Carb
29 g
Sugars
9 g
Protein
44 g
Fibre
9 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Toast the walnuts
Meanwhile, heat a large, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan.
Start the garlic shrimp
Meanwhile, pick the dill fronds off the stems; roughly chop the fronds. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp and garlic. Cook, 1 to 2 min. on one side, until partially cooked.
Finish the garlic shrimp
Flip the shrimp and add the demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the shrimp* are opaque and cooked through and the sauce has slightly reduced. Add ½ the dill; stir well.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, Brussels sprouts, cheese (crumble if desired), vinaigrette and S&P.
Plate your dish
Divide the salad between your plates. Top with the garlic shrimp. Garnish with the walnuts and remaining dill. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
