Shrimp with Tomato & Green Pepper Piperade
over Basil-Flecked Rice
Cooking time
25 minutes
Servings
4
Calories
450 /serving
Tickle them pink! Juicy shrimp are the headliners in this vibrant meal that takes a cue from the cuisines of Basque country and Southern France. Each plate is heaped with a yummy version of piperade, combining cherry tomatoes, green peppers, garlic and olive-infused seasonings. You’ll also fling in basil leaves to take it up a notch. Bite-size ingredients are served on a mound of fluffy rice, flecked with more of that fragrant fresh basil.
We will send you:
- 450g Shrimp (BAP-certified)
- 280g Cherry tomatoes
- 1 Garlic clove
- 1 Bunch of basil
- 1 Onion (or shallot)
- 2 Green peppers
- 320g White rice
- 15g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Shrimp
You will need:
Medium pot
Large high-sided pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
5 g
Saturated Fat
1 g
Sodium
790 mg
Total Carb
78 g
Sugars
6 g
Protein
24 g
Fibre
4 g
Preparation
Cook the rice
In a medium pot, combine the rice, 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 thinly slice the green peppers lengthwise. Halve, peel and thinly slice the onion. Mince the garlic. Halve the tomatoes. Pick the basil leaves off the stems; thinly slice the leaves.
Start the piperade
In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium. Add the green peppers, onion, garlic, ½ the spices and S&P. Sauté, 5 to 7 min., until softened. Increase the heat to medium-high. Add the tomatoes, ⅓ of the basil and ½ cup water. Cook, stirring frequently, 2 to 3 min., until fragrant and the tomatoes begin to soften.
Cook the shrimp & finish the piperade
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 piperade, add the shrimp*. Cook, stirring frequently, 1 to 2 min., until opaque and cooked through; season with S&P.
Finish & serve
To the pot of rice, add ½ the remaining basil; stir well. Divide the rice between your plates. Top with the shrimp and piperade. Garnish with the remaining basil. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
