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Speedy Garlic Butter Shrimp

with Brusselly Bulgur & Creamy Cukes

Cooking time

15 minutes

Servings

4

Calories

410 /serving

Speedy Garlic Butter Shrimp

with Brusselly Bulgur & Creamy Cukes

On your mark, get set, shrimp! Fifteen minutes is all you need to pull together this irresistible spread. Garlic butter is always a headliner when it comes to family dinner, and here it clings enticingly to juicy pink pan-seared shrimp. Veggies show up in new and interesting ways. Thinly sliced sautéed Brussels sprouts bulk up bulgur, while discs of cucumbers are coated with herbed sour cream.

We will send you:

570g Shrimp (BAP-certified)
200g Brussels sprouts
15ml Minced garlic
4 Cucumbers
160g Bulgur
86ml Sour cream
18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Shrimp, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Oil
2 tbsp Butter
Salt & pepper (S&P)

Total Fat
15 g

Saturated Fat
7 g

Sodium
1270 mg

Total Carb
44 g

Sugars
4 g

Protein
28 g

Fibre
8 g

Preparation

Sauté the Brussels sprouts

Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. In a medium pot, heat a drizzle of oil on medium-high. Add the Brussels sprouts and ½ the garlic. Sauté, 2 to 3 min., until beginning to soften; season with ⅓ of the spices and S&P.

Cook the bulgur

To the pot of Brussels sprouts, add the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.

Cook the shrimp

Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil and 2 tbsp butter on medium. Add the shrimp* and remaining garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.

Make the creamy cucumbers

Meanwhile, thinly slice the cucumbers crosswise. In a medium bowl, combine the sour cream, a drizzle of oil, the remaining spices and S&P. Add the cucumbers; stir well.