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Carb-Wise: Cajun-Style Shrimp

with Creamy Champagne Vinegar Slaw & Cashews

Cooking time

20 minutes

Servings

2/4

Calories

480 /serving

Carb-Wise: Cajun-Style Shrimp

with Creamy Champagne Vinegar Slaw & Cashews

In bayou country, seafood is a staple of the table. Shrimp takes to our Smoky Cajun seasoning blend like a fish to water, basking in a rustic Southern-inspired mix of smoked paprika with mustardy, savoury and herby flavours. Serve these pink pan-cooked specimens alongside a superb slaw composed of blanched string beans, shredded cabbage and scallions—and give it a creamy dressing cheery with champagne vinegar. Cue up a cashew garnish for some crunch.

We will send you:

285g Shrimp
150g Shredded green cabbage
200g String beans
2 Scallions
60ml Mayonnaise
30ml Champagne vinegar
25g Roasted cashews
8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)

Contains: Eggs, Mustard, Shrimp, Sulphites, Cashews

You will need:

Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)

Total Fat
34 g

Saturated Fat
4 g

Sodium
940 mg

Total Carb
22 g

Sugars
7 g

Protein
25 g

Fibre
6 g

Preparation

Start the slaw

Bring a medium pot of salted water to a boil. In a medium bowl, combine the cabbage, vinegar, mayo and ⅓ of the spices.

Blanch the string beans

Remove the stem ends of the string beans; cut into thirds on an angle. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.

Mise en place

Thinly slice the scallions on an angle. Roughly chop the cashews.

Cook the shrimp

Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through.