Protein Swap | Honey-Mustard Glazed Shrimp
with Beets, Leeks & Zesty Buttered Baby Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
520 /serving
Redefine surf and turf for a midweek meal, by pairing tender pink shrimp with rootsy vegetables. The seafood basks in a glaze of whole-grain mustard and honey, alongside chunky beets and leeks. Boiled baby potatoes are buttered up with ranch seasonings, lemon zest and scallion for serious spudly splendour.
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Red beets
- 450g Baby potatoes
- 75g Sliced leeks
- 1 Scallion
- 1 Lemon
- 7g Honey
- 30ml Whole-grain mustard
- 6g Home on the Ranch spices (chives, garlic powder, onion powder)
Contains: Milk • Mustard • Shrimp • Sulphites
You will need:
Basting brush
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
2 or 4 tbsp Butter
Total Fat
18 g
Saturated Fat
8 g
Sodium
1380 mg
Total Carb
63 g
Sugars
16 g
Protein
27 g
Fibre
9 g
Preparation
Boil the potatoes
- Preheat the oven to 450°F.
- Place the honey pouch in a small bowl of hot water to soften.
- Halve the potatoes if large.
- Place the potatoes in a medium pot and cover with salted water.
- Bring to a boil, 14 to 18 min., until tender. Drain and return to the pot.
- Add 2 tbsp butter (double for 4 portions) and ⅓ of the spices; stir well.
Start the beets & leeks
- Meanwhile, peel and medium-dice the beets.
- In a medium bowl, combine the leeks, a drizzle of oil, ½ the remaining spices and S&P.
- On a lined sheet pan, toss the beets with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until partially cooked.
- Add the leeks and roast, 3 to 5 min., until beginning to soften.
Mise en place
- Meanwhile, in a small bowl, combine the honey and ½ the mustard.
- Thinly slice the scallion crosswise.
- Zest and juice the lemon.
- Pat the salmon dry; season with the remaining spices and S&P.
Finish the beets, leeks & salmon
- When the beets and leeks are beginning to soften, add the salmon; brush with the honey-mustard mixture.
- Roast, 5 to 7 min., until the vegetables are tender and the salmon* is browned and cooked as desired.
Dress the potatoes
- To the pot of potatoes, add the lemon zest (start with ½), lemon juice (start with ½), ½ the scallion and the remaining mustard; stir well.
Plate your dish
- Divide the potatoes, beets, leeks and salmon between your plates.
- Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
