Garlic-Butter Shrimp Bowls
with String Peas & Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
480 /serving
If you have 10 minutes to look, you have 10 minutes to cook! For an aromatic ketogenic feast, pan-cook shrimp with butter and garlic. Drop green into the scene, with plentiful string peas and leafy greens. Plate it all over spiced cauliflower 'rice'.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100g String peas (sugar snap peas or snow peas)
- 30ml Vegetable demi-glace
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Shrimp
You will need:
Large pan (non-stick if possible)
Medium pan
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
28 g
Saturated Fat
12 g
Sodium
1090 mg
Total Carb
18 g
Sugars
6 g
Protein
38 g
Fibre
6 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ⅓ of the spices and S&P.
- Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Mise en place
- Meanwhile, remove the stem ends of the string peas; pull off the tough string along each pod. Halve each pod crosswise on an angle.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices.
- 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.
- Add the garlic and 2 tbsp butter (double for 4 portions). Cook, stirring often, 30 sec. to 1 min., until fragrant.
Cook the vegetables & make the sauce
- To the pan of shrimp, add the string peas and cook, stirring occasionally, 2 to 3 min., until crisp-tender.
- Add the demi-glace and ¼ cup water (double for 4 portions). Reduce the heat to low and cook, stirring occasionally, 2 to 3 min., until the sauce has slightly thickened.
- Add the spinach and cook, stirring occasionally, 1 to 2 min., until wilted.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the shrimp, vegetables and sauce. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
