L’Artisan: Tiger Shrimp Saganaki with Roasted Peppers & Feta
Parsley-Studded Orzo & Garlicky Broccolini
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
Go get ’em, tiger shrimp! In this Greek-inspired preparation, big, plump, juicy seafood stars and sets a cheerful tone for the holidays. Saganaki is a style of dish named for the frying pan it’s cooked in. You’ll fill yours with colour by tossing in cherry tomatoes and roasted peppers, and then finishing it off with cubes of feta cheese and a sprinkling of parsley. It looks stunning on the supper table flanked with lengths of garlic-roasted broccolini, and delicate niblets of orzo flecked with peppery spices and more fresh parsley.
We will send you:
- 225g Tiger shrimp
- 140g Cherry tomatoes
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Bunch of broccolini
- 2 Roasted peppers
- 140g Orzo
- 100ml Tomato sauce
- 60g Feta
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Shrimp, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
29 g
Saturated Fat
7 g
Sodium
2700 mg
Total Carb
134 g
Sugars
14 g
Protein
46 g
Fibre
14 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the tomatoes. Small-dice the roasted peppers. Remove the stem ends of the broccolini (halve lengthwise if large). Mince the garlic. Roughly chop the parsley leaves and stems. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅓ of the spices and S&P.
Boil the orzo
Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and add ½ the parsley, a pinch of the garlic, a drizzle of oil, ½ the remaining spices and S&P; stir well. Keep warm.
Roast the broccolini
Meanwhile, on a lined sheet pan, toss the broccolini with a drizzle of oil and S&P. Roast, flipping halfway, 8 to 10 min., until crisp-tender. In the final 2 min., add ½ the remaining garlic. Transfer to a plate and reserve the lined sheet pan.
Make the saganaki
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the tomatoes and roasted peppers, 2 to 4 min., until the tomatoes begin to soften. Add the tomato sauce, ½ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until beginning to thicken. Add the shrimp and cook, 1 to 2 min. per side, until the saganaki has thickened and the shrimp* are opaque and cooked through.
Toast the naan
Brush the naan with olive oil. Sprinkle with the remaining garlic and S&P. Arrange on the reserved lined sheet pan and toast in the oven, 3 to 5 min., until warmed through. Transfer to a cutting board and cut into wedges.
Plate your dish
Divide the saganaki between your bowls. Top with the cheese and remaining parsley. Serve the orzo, naan and broccolini on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
