Orange Butter Shrimp
with Roasted Garlic Rice & Ginger-Kissed Vegetables
Cooking time
20 minutes
Servings
4
Calories
590 /serving
Orange you happy it’s fall? The leaves on the trees are changing colour, inspiring bright ideas in the kitchen. Like this eye-catching seafood dinner that kids just can’t resist: tender shrimp are bathed in a mélange of orange sauce, butter and ginger that tickles the taste buds. Fluffy white rice gets some extra fun and flavour from roasted garlic, while sweet pepper, bok choy and edamame practice their sautés on the stovetop.
We will send you:
- 450g Shrimp
- 450g Baby bok choy
- 20g Ginger
- 1 Sweet pepper
- 100g Edamame (or green peas)
- 30g Minced roasted garlic
- 320g White rice
- 60ml Orange sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Shrimp, Soy, Wheat
You will need:
Medium pot
Peeler
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
3 tbsp Butter
Total Fat
17 g
Saturated Fat
7 g
Sodium
1560 mg
Total Carb
85 g
Sugars
13 g
Protein
27 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, ½ the garlic, 2 ½ cups water 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, core and medium-dice the sweet pepper. Remove the root ends of the bok choy; cut crosswise into 1-inch pieces. Peel and mince the ginger.
Sauté the vegetables
In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high. Add the sweet pepper and bok choy. Sauté, 4 to 6 min., until crisp-tender. Add the edamame, remaining garlic and ½ the ginger. Sauté, 1 to 2 min., until fragrant; season with ⅓ of the spices and S&P. Transfer to a bowl and keep warm. Reserve the pan.
Cook the shrimp
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 cook, 1 to 2 min. per side, until opaque and cooked through.
Make the sauce & coat the shrimp
To the pan of shrimp, add 3 tbsp butter, the orange sauce and remaining ginger. Cook, stirring occasionally, 1 to 2 min., until warmed through and slightly thickened; season with the remaining spices.
Plate your dish
Divide the rice between your plates. Top with the vegetables, shrimp and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
