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Carb-Wise

Carb-Wise: Seared Shrimp over Minty Freekeh

with Blistered Tomatoes & Charred Corn

Cooking time

30 minutes

Servings

2/4

Calories

380 /serving

If high-carb grains aren’t your thing, you’ll freak over freekeh. With its chewy texture and nutty aroma, this whole wheat option adds a lot to the plate—boiled, with a hint of spices and whiff of fresh mint. It’s the base for a bold combo of corn, tomatoes and string peas, sautéed to just-soft (deglaze the pan with vinegar for a gentle wake me up). Top the lot with tempting curls of juicy shrimp.

We will send you:

  • 285g Shrimp
  • 100g Sugar snap peas (or snow peas)
  • 140g Cherry tomatoes
  • 1 Bunch of mint
  • 1 Ear of corn
  • 30ml White balsamic vinegar
  • 80g Freekeh
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard, Shrimp, Sulphites, Wheat

You will need:

Medium pot
Strainer
Oil
Salt & pepper (S&P)
Large pan (non-stick if possible)
Olive oil
Total Fat
9 g
Saturated Fat
2 g
Sodium
1200 mg
Total Carb
49 g
Sugars
8 g
Protein
28 g
Fibre
6 g
Preparation
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Boil the freekeh
Bring a medium pot of salted water to a boil. Boil the freekeh, 24 to 26 min., until tender. Drain and transfer to a bowl. Toss with a drizzle of oil to prevent sticking and keep warm; season with ⅓ of the spices and S&P.
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Mise en place
Meanwhile, halve the tomatoes. Cut the corn kernels off the cob (shuck if necessary). Remove the stem ends of the string peas; cut into thirds. Pick the mint leaves off the stems.
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Sauté the vegetables
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tomatoes, corn, string peas, ½ the remaining spices and S&P. Sauté, 3 to 5 min., until the vegetables have softened. Add the vinegar and cook, stirring frequently, 1 to 2 min., until evaporated. Transfer to a bowl and keep warm. Wipe out and reserve the pan.
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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 the reserved pan, heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through.
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Finish & serve
To the bowl of freekeh, add ½ the mint (tear before adding) and a drizzle of olive oil; stir well. Divide the freekeh between your plates. Top with the vegetables and shrimp. Garnish with the remaining mint. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.