New Orleans-Inspired Shrimp Skillet
with Veggie-Studded Rice & Herby Garlic Mayo
Cooking time
25 minutes
Servings
4
Calories
590 /serving
Feel a warm Southern breeze as you serve this one-pan supper inspired by the seafood-driven cuisine of New Orleans. Shrimp take a central spot in the skillet, cooking to pink perfection in our Mardi Gras spice mix. They’re surrounded by delectable morsels of sweet peppers and zucchini mingled with tasty grains of rice. Started on the stovetop and finished in the oven, this meal gets some parsley- and garlic-spiked mayo for a cool down.
We will send you:
- 450g Shrimp
- 3 Garlic cloves
- 1 Bunch of parsley
- 2 Zucchini (green, yellow or heirloom)
- 2 Sweet peppers
- 90ml Mayonnaise
- 320g White rice
- 22g Mardi Gras spices (sweet paprika, oregano, mustard, onion, cumin, thyme, brown sugar, kosher salt, black pepper)
Contains: Eggs, Mustard, Shrimp, Sulphites
You will need:
Large high-sided oven-safe pan
Olive oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
3 g
Sodium
780 mg
Total Carb
77 g
Sugars
6 g
Protein
24 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 400°F. Core and medium-dice the sweet peppers. Medium-dice the zucchini. Roughly chop the parsley leaves and stems. Using the flat side of your knife, smash 2 garlic cloves and mince the remaining 1.
Start the vegetables & rice
In a large, high-sided, oven-safe pan, heat a drizzle of olive oil on medium-high. Add the zucchini, sweet peppers, smashed garlic cloves, rice and ⅔ of the spices. Sauté, 4 to 6 min., until beginning to brown.
Continue the vegetables & rice
To the pan of vegetables and rice, add 2 ½ cups water and a big pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 12 to 14 min., until partially cooked.
Finish the shrimp, vegetables & rice
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. When the vegetables and rice are partially cooked, remove from the oven and add the shrimp and ½ the parsley; stir well. Cover and bake, 8 min., until the shrimp* are opaque and cooked through and the vegetables and rice are tender. Remove the smashed garlic cloves.
Make the herby garlic mayo & serve
In a small bowl, combine the mayo, minced garlic clove and remaining parsley. Divide the shrimp, vegetables and rice between your plates. Top with the herby garlic mayo. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
