Tuscan Garlic Shrimp Sauté
with Sun-Dried Tomatoes & Mushrooms
Cooking time
15 minutes
Servings
2/4
Calories
340 /serving
Destination: Tuscany. With sun-dried tomatoes, roasted garlic and olive-flecked seasonings, this 15-minute shrimp sauté puts you on a direct flight to coastal Italy. Plenty of veggies, plus a touch of almond milk, keep you travelling in true paleo style.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 50g Diced onions
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 225g Sliced mushrooms
- 60ml Almond milk
- 8g Nutritional yeast
- 30g Sliced sun-dried tomatoes
- 15g Minced roasted garlic
- 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: Almonds • Shrimp • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Large high-sided pan (non-stick if possible)
Total Fat
9 g
Saturated Fat
1 g
Sodium
880 mg
Total Carb
22 g
Sugars
9 g
Protein
41 g
Fibre
6 g
Preparation
Mise en place
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
Make the sauce
- In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the mushrooms, garlic, onions and tomatoes. Sauté, 3 to 5 min., until softened.
- Add the almond milk, nutritional yeast, spices and ⅓ cup water (double for 4 portions).
- Cook, stirring occasionally, 30 sec. to 1 min., until combined.
Cook the shrimp & wilt the spinach
- To the pan, add the shrimp and cook, stirring often, 2 to 3 min., until partially cooked.
- Add the spinach and cook, 1 to 2 min., until the shrimp* are cooked through and the spinach has wilted; season with S&P.
- If the sauce seems dry, gradually add up to 3 tbsp water (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the shrimp, vegetables and sauce between your plates. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
