Protein Swap | Shrimp with Walnut-Raisin Agrodolce
over Zucchini-Studded Orzo
Cooking time
15 minutes
Servings
2/4
Calories
650 /serving
How to say sweet and sour in Italian? Agrodolce. It's just as easy to say it with plump raisins and cider vinegar, combined with toasted walnuts and fragrant fresh basil for a killer condiment. Spooned over pink shrimp, it channels the Sicilian coast in a few simple steps.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Green zucchini
- 14g Basil
- 25g Chopped walnuts
- 30ml Apple cider vinegar
- 30g Raisins
- 140g Orzo
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Shrimp • Sulphites • Walnuts • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
27 g
Saturated Fat
4 g
Sodium
1250 mg
Total Carb
77 g
Sugars
17 g
Protein
33 g
Fibre
6 g
Preparation
Boil the orzo
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P.
Roast the zucchini
- Meanwhile, medium-dice the zucchini.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 8 to 10 min., until browned and tender.
- Transfer to the pot of orzo.
Make the walnut-raisin agrodolce
- Meanwhile, pick the basil leaves off the stems; finely chop the leaves.
- Heat a large, dry pan (non-stick if possible) on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a cutting board and reserve the pan. Once cool, roughly chop.
- In a medium bowl, combine the walnuts, raisins, vinegar, basil, 1 tbsp oil (double for 4 portions) and S&P.
Cook the tilapia
- Pat the tilapia dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Plate your dish
- Répartir l’orzo entre les assiettes.
- Déposer le tilapia sur le dessus et arroser avec l’agrodolce noix de Grenoble-raisins. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
