Succulent Shrimp Scampi
with Cherry Tomato & Bocconcini Salad
Cooking time
10 minutes
Servings
2/4
Calories
730 /serving
Shrimp scampi is usually a high-ticket menu item at Italian restaurants, where the shrimp is lusciously cooked in garlic and butter. This fast-tracked keto spread gives the seafood an extra lift with white balsamic and pan-popped cherry tomatoes. Bocconcini makes a side salad bellissimo.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 280g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 14g Parsley
- 30ml White balsamic vinegar
- 50g Bocconcini
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Milk • Shrimp • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
28 g
Saturated Fat
10 g
Sodium
880 mg
Total Carb
73 g
Sugars
23 g
Protein
52 g
Fibre
14 g
Preparation
Mise en place
- Roughly chop the parsley leaves and stems.
Start the tomatoes
- In a large pan, heat a drizzle of oil on medium-high.
- Add ⅔ of the tomatoes, 1 tbsp butter (double for 4 portions), ⅓ of the spices and black pepper.
- Sauté, 2 min., until partially cooked and beginning to burst.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
Cook the shrimp & finish the tomatoes
- Pat the shrimp dry (remove the shells from the tails if desired).
- To the pan, add the remaining garlic, 1 tbsp butter (double for 4 portions), ⅓ of the vinegar, ½ the remaining spices and S&P.
- Sauté, 30 sec. to 1 min., until the butter has melted.
- Add the shrimp and cook, stirring occasionally, 2 to 4 min., until the tomatoes have burst and the shrimp* are opaque and cooked through.
- Add ½ the parsley; stir well.
Make the salad
- Meanwhile, halve the remaining tomatoes.
- Thinly slice the bocconcini.
- In a large bowl, combine the remaining vinegar and spices, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, bocconcini, halved tomatoes and remaining parsley; toss well.
Plate your dish
- Divide the shrimp, tomatoes and salad between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
