Spicy Southern-Style Shrimp
with Sweet Pepper & Zucchini Rice
Cooking time
30 minutes
Servings
2/4
Calories
590 /serving
We can get into a Mardi Gras mood any time of year! Our nod to the New Orleans spirit puts a parade of regionally-inspired ingredients on the table. The shrimp are bathed in butter and garlic, along with diced tomato and as big a dash of smoked jalapeño hot sauce as you’d like. Dress up fluffy long-grain rice with our Louisiana-inspired spice blend and stir in sautéed sweet pepper and zucchini for a kickin’ seafood celebration.
We will send you:
- 285g Shrimp
- 1 Bunch of parsley
- 2 Garlic cloves
- 1 Onion (or shallot)
- 1 Tomato
- 1 Sweet pepper
- 1 Zucchini (green, yellow or heirloom)
- 160g White rice
- 30ml Smoked jalapeño hot sauce
- 11.25g Mardi Gras spices (sweet paprika, oregano, mustard, onion, cumin, thyme, brown sugar, kosher salt, black pepper)
Contains: Milk, Mustard, Shrimp
You will need:
Medium pot
2 Large pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
8 g
Sodium
1260 mg
Total Carb
88 g
Sugars
9 g
Protein
29 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 cup water (double for 4 portions), ⅓ of the spices 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 and keep warm.
Mise en place
Meanwhile, core and small-dice the sweet pepper. Small-dice the zucchini. Combine in a medium bowl. Small-dice the tomato. Halve, peel and small-dice the onion. Mince the garlic. Roughly chop the parsley leaves and stems. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the remaining spices and S&P.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the onion and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the sweet pepper, zucchini and remaining spices. Sauté, 3 to 5 min., until beginning to brown and soften.
Make the sauce
Meanwhile, in a second large pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the remaining onion and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the tomato and cook, breaking up the tomato, 2 to 4 min., until beginning to soften. Add the hot sauce, ¾ cup water (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 3 min., until thickened.
Cook the shrimp
To the pan of sauce, add the shrimp*. Cook, 2 to 3 min. per side, until opaque and cooked through.
Finish & serve
To the pot of rice, add the vegetables, ½ the parsley and S&P; stir well. Divide the shrimp and sauce between your bowls. Garnish with the remaining parsley. Serve the rice on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
