Carb-Wise: Seared Shrimp over Minty Freekeh

with Blistered Tomatoes & Charred Corn

380 cals

30 mins

Description

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.

Contains:

Mustard, Shrimp, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

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)

Nutrition

Total fat	9g
Saturated Fat	2g
Sodium	1200mg
Total carbs	49g
Sugar	8g
Protein	28g
Fibres	6g

Recipe Instructions

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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!