Zesty Garlic Roasted Shrimp & Broccoli
over Creamy Leafy Green Orzotto
Cooking time
25 minutes
Servings
4
Calories
550 /serving
Whether you’re a kid who takes small bites or a grownup who takes big bites, this seafood supper will have you coming back for more. The plump pink shrimp are juicy and tender, with a two-pronged marinade of garlic and lemon zest. Sizzle them on a sheet pan along with florets of broccoli. Line each helping with a layer of creamy, lemony orzotto studded with leafy greens, and everyone will agree: the base is ace.
We will send you:
- 570g Shrimp (BAP-certified)
- 120g Baby greens (baby spinach or kale)
- 400g Broccoli florets
- 4 Garlic cloves
- 1 Lemon
- 280g Orzo
- 60ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Large pot
Zester
Sheet pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Small pot (or kettle)
Total Fat
18 g
Saturated Fat
8 g
Sodium
1320 mg
Total Carb
66 g
Sugars
6 g
Protein
33 g
Fibre
6 g
Preparation
Start the broccoli
Preheat the oven to 450°F. In a small pot (or kettle), bring 6 cups water to a boil. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until almost tender.
Mise en place
Meanwhile, zest and juice the lemon. Mince the garlic. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, lemon zest (start with ½), ½ the garlic, a drizzle of oil and S&P.
Start the orzotto
In a large pot, heat a drizzle of oil and 2 tbsp butter on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the orzo, remaining spices and S&P. Sauté, 2 to 3 min., until the orzo is toasted. Add 5 cups of the boiling water; bring to a boil. Reduce the heat to medium and cook, stirring occasionally, 12 min., until almost cooked through.
Roast the shrimp & finish the broccoli
When the broccoli is almost tender, remove from the oven and add the shrimp. Roast, 4 to 6 min., until the shrimp* are opaque and cooked through and the broccoli is tender.
Finish the orzotto
To the pot of orzo, add the spinach, cream and lemon juice; stir well. Reduce the heat to medium-low and cook, stirring constantly, 1 to 2 min., until the spinach has wilted and the orzo is al dente; season with S&P. If the sauce is too thick, gradually add the remaining boiling water until you achieve your desired consistency. Off the heat, let sit, covered, for 2 min.
Plate your dish
Divide the orzotto between your plates. Top with the shrimp and broccoli. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
