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Dinner to lunch
Ready in 25 minutes

Dinner + Lunch Combo: Garlic-Sautéed Shrimp

over Creamy Veggie Stew + in Salad with Garlic Chive Dressing

Cooking time

25 minutes




630 /serving

Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus all the ingredients set to go for a midday meal the next day. There’s nothing that pink curls of shrimp love more than to rub shoulders with some minced garlic. Your fragrant crustaceans find the perfect place atop bowls of soothingly creamy stew that’s chock full of carrots, celery and potatoes. A crisp salad of lettuce, radishes and more celery, enrobed in a creamy garlic chive dressing, is ready to receive them chilled for lunch. ***Lunch cooking time: 10 min. Calories: 350/serving. **Nutritional facts: Total fat: 24 g | Saturated fat: 5 g | Sodium: 850 mg | Total carb: 16 g | Sugars: 4 g | Protein: 20 g | Fibre: 4 g. *See below for dinner nutritional facts.

We will send you:

  • 450g Shrimp
  • 90g Radishes
  • 200g Carrots
  • 2 Garlic cloves
  • 1 Bunch of garlic chives
  • 1 Head of lettuce
  • 2 Celery stalks
  • 450g Baby potatoes
  • 30ml Apple cider vinegar
  • 30g Vegetable demi-glace
  • 25g Croutons
  • 86ml Sour cream
  • 30g Lemon Bouquet blend (enriched wheat flour, paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)

Contains: Milk, Shrimp, Sulphites, Wheat

You will need:

Large pot
Large pan (non-stick if possible)
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
12 g
1440 mg
Total Carb
61 g
10 g
24 g
8 g
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Mise en place
Thinly slice ½ the celery. Peel and thinly slice the carrots into rounds. Quarter the potatoes. Thinly slice the garlic chives. Mince the garlic. Pat the shrimp dry with paper towel and remove the shells from the tails if desired; season with S&P. Set the remaining celery aside in the fridge for lunch.
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Make the stew
In a large pot, heat a drizzle of oil on medium-high. Sauté the celery, carrots, potatoes and ½ the garlic, 3 to 4 min., until beginning to soften. Add 2 tbsp butter (double for 4 dinner portions) and the spices. Sauté, 1 to 2 min., until fragrant. Add the demi-glace and 2 ½ cups water (double for 4 dinner portions); bring to a boil. Reduce the heat to medium-low and simmer, 12 to 14 min., until the vegetables are tender. Add ½ the sour cream, ½ the vinegar and S&P; stir well. Set the remaining sour cream and vinegar aside in the fridge for lunch.
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Cook the shrimp
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp* and remaining garlic, 1 to 2 min. per side, until opaque and cooked through. Transfer to a paper towel-lined bowl. Set ½ the shrimp aside in a warm spot and the remaining shrimp in the fridge for lunch.
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Dinner: Plate your dish
Divide the stew between your bowls. Top with the shrimp. Garnish with ½ the garlic chives and a drizzle of olive oil. Set the remaining garlic chives aside in the fridge for lunch. Bon appétit!
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Lunch: Mise en place
Roughly chop the lettuce, discarding the root end. Slice the radishes into ½ inch wedges. Thinly slice the reserved celery. In a large bowl, make the dressing by combining 1 tbsp water, 2 tbsp olive oil (double both for 4 lunch portions), the reserved sour cream, vinegar and garlic chives, and S&P.
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Lunch: Make the salad & serve
To the bowl of dressing, add the lettuce, radishes and celery; toss well. Divide the salad between your bowls. Top with the croutons and reserved shrimp. Bon appétit!

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