Mexican-Style Shrimp Skillet
over Avocado Purée & Garlicky Tomato Rice
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Mexican-do, so let’s get it done! Bright and easy, and ready in 20 minutes, these colourful plates are laden with sunshine. A smooth swoosh of avocado purée is the scene-setter, spread out on each serving. Next up is fluffy white rice cooked with tomato sauce, garlic and a pinch of smoky spices. Serve up the final layer hot from the skillet: moist pink shrimp, string peas and mini sweet peppers, squirted with fresh lime.
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 100g Snow peas (or sugar snap peas)
- 200g Mini sweet peppers
- 1 Lime
- 57g Avocado purée
- 160g White rice
- 100ml Tomato sauce
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Sesame, Shrimp
You will need:
Medium pot
Large pan (non-stick if possible)
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
2 g
Sodium
1580 mg
Total Carb
89 g
Sugars
8 g
Protein
30 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, heat a drizzle of olive oil on medium. Cook ½ the garlic and the tomato sauce, stirring frequently, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices 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, remove the stem ends of the string peas. Thinly slice the sweet peppers into rounds, discarding the stems and seeds. Halve the lime; juice ½ and quarter the remaining ½.
Start the skillet
In a large pan (non-stick if possible), heat a generous drizzle of oil on medium. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the sweet peppers and sauté, 1 to 2 min., until partially cooked.
Finish the skillet
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of sweet peppers, add the shrimp. Cook, 1 to 2 min. on one side, until partially cooked. Flip and add the string peas and lime juice. Cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque and cooked through and the string peas are crisp-tender.
Plate your dish
Divide the avocado purée between your plates and spread out in a circular motion. Top with the rice and skillet. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
