Sunny Provençal-Style Shrimp
with Sweet Peppers, Greens & Fluffy Bulgur
Cooking time
10 minutes
Servings
4
Calories
370 /serving
Invite Provence over for dinner. The Mediterranean region is the basis for sun-filled dishes, like this family spread of colourful veggies and seasonings (think lots of dried pepper, tomato and rosemary). Slip in quick-cooking shrimp and plate it over warm buttery bulgur.
We will send you:
- 570g Shrimp (BAP-certified)
- 2 Sweet peppers
- 3 Garlic cloves
- 180g Baby greens (baby spinach or kale)
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 160g Bulgur
- 20g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Milk • Mustard • Shrimp • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
2 tbsp Butter
Total Fat
10 g
Saturated Fat
5 g
Sodium
1220 mg
Total Carb
44 g
Sugars
5 g
Protein
27 g
Fibre
11 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, 1 ½ cups water, ½ the spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Add 2 tbsp butter and fluff the bulgur.
Sauté the sweet peppers
- Meanwhile, halve, core and medium-dice the sweet peppers.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the sweet peppers and sauté, 2 to 3 min., until beginning to soften; season with S&P.
Cook the shrimp
- Roughly chop the garlic.
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pan, add the shrimp*, garlic and tomato paste.
- Cook, stirring often, 2 to 4 min., until opaque and cooked through.
Make the sauce & coat the shrimp
- To the pan, add the spinach, demi-glace, ¼ cup water and S&P.
- Cook, stirring often, 1 to 2 min., until the spinach has wilted.
Plate your dish
- Divide the bulgur between your plates.
- Top with the shrimp and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
