Time-Saving Shrimp & Tomato Sauté
over Green Pea Orzotto
Cooking time
10 minutes
Servings
4
Calories
600 /serving
Fast and flavourful, that’s how kids and parents want it. This 10-minute winner whirls pink shrimp with cherry tomatoes and leafy greens. In a pot, orzo simmers in a vegetable demi-glace to risotto-like effect, cushy with green peas, garlic and butter.
We will send you:
- 570g Shrimp (BAP-certified)
- 280g Cherry tomatoes
- 2 Garlic cloves
- 90g Baby greens (baby spinach or kale)
- 30ml Vegetable demi-glace
- 300g Green peas
- 280g Orzo
- 60ml Heavy cream
- 18g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Shrimp • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
3 tbsp Butter
Total Fat
21 g
Saturated Fat
10 g
Sodium
1380 mg
Total Carb
71 g
Sugars
8 g
Protein
34 g
Fibre
7 g
Preparation
Make the orzotto
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium.
- Add the garlic and peas. Sauté, 30 sec. to 1 min., until fragrant.
- Add the orzo, demi-glace and 2 ½ cups water; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 9 to 10 min., until tender.
- Off the heat, add 3 tbsp butter, ¼ of the spices and S&P; stir well.
Cook the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Transfer to a plate and reserve the pan.
Cook the vegetables
- In the same pan, heat a drizzle of oil on medium-high.
- Add the tomatoes and ¼ cup water.
- Reduce to a simmer and cook, stirring occasionally, gently crushing the tomatoes, 4 to 5 min., until beginning to burst.
- Add the spinach and cream. Cook, stirring often, 1 to 2 min., until wilted; season with S&P.
Plate your dish
- Divide the orzotto between your bowls.
- Top with the vegetables and shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
