New Orleans Butter Shrimp
with Pea-Studded Rice & Tender Salad
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
The Big Easy is the name of the game. Not only is this shrimp and sweet pepper sauté is a cinch to make, it's delish with smoky Cajun seasonings. Pea-studded rice and a simple side salad see to it that your veg and grain are fully covered.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Garlic cloves
- 1 Sweet pepper
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Apple cider vinegar
- 160g White rice
- 150g Green peas
- 10g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Milk • Mustard • Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
37 g
Saturated Fat
14 g
Sodium
1210 mg
Total Carb
87 g
Sugars
10 g
Protein
34 g
Fibre
7 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) 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, add the peas and 1 tbsp butter (double for 4 portions), and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Halve, core and medium-dice the sweet pepper.
Cook the sweet pepper & shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the garlic and sweet pepper. Sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the shrimp* and 2 tbsp butter (double for 4 portions).
- Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- Meanwhile, in a medium bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens; toss well.
Plate your dish
- Divide the rice and salad between your plates.
- Top the rice with the sweet pepper and shrimp. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
