Nick’s Pick | Lemongrass Shrimp over Basmati Rice
Minty Cabbage, Edamame & String Pea Slaw
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. A signature scent communicates personality, promise and pleasure without saying a word. And for this sunny seafood dish, lemongrass is the perfume of choice: citrusy, grassy, light and floral, it weaves elegance into everything it touches. The shrimp soak it up in a marinade before hitting the pan for a quick curl. Cushion them on demi-glace-infused rice, alongside a nifty slaw of edamame, cabbage and string peas with a minty finish.
We will send you:
- 285g Shrimp
- 100g String peas (snow peas or sugar snap peas)
- 1 Bunch of mint
- 1 Lime
- 150g Shredded green cabbage
- 160g Basmati rice
- 100g Edamame (or green peas)
- 7g Honey
- 12g Seafood demi-glace
- 15g Minced lemongrass
- 10g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Clams, Perch, Shrimp, Soy, Tilapia
You will need:
Medium pot
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
2 g
Sodium
1460 mg
Total Carb
91 g
Sugars
10 g
Protein
33 g
Fibre
11 g
Preparation
Marinate the shrimp
Zest and juice the lime. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, lemongrass, up to ½ the lime zest, a drizzle of oil, ⅔ of the spices and S&P. Set aside to marinate for at least 5 min.
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), the demi-glace and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the remaining lime zest and S&P. Fluff the rice.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod crosswise. Pick the mint leaves off the stems; roughly chop the leaves. In a second medium bowl, make the vinaigrette by combining the honey, lime juice, a drizzle of oil and S&P.
Sauté the edamame & make the slaw
In a large pan, heat a drizzle of oil on medium-high. Add the edamame and sauté, 1 to 2 min., until warmed through; season with the remaining spices and S&P. Transfer to the bowl of vinaigrette and add the cabbage, string peas, up to ½ the mint and S&P; toss well. Wipe out and reserve the pan.
Cook the shrimp
In the same pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Off the heat, add up to ½ the remaining mint; stir well.
Plate your dish
Divide the rice between your bowls. Top with the slaw and shrimp. Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
