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Easy prep
20 minutes
Spicy

Harissa & Lemon Glazed Shrimp

over Spiced Bulgur

Cooking time

20 minutes

Servings

2/4

Calories

470 /serving

The fiery harissa seasoning and warm orange colours in this dish bolster us even as the sun’s rays wain. Marinate plump shrimp in a piquant lemony-garlic harissa mix and sauté zucchini and baby greens in a sweet pepper and garlic blend. Lay these hearty greens and the spiced shrimp over tomato-kissed bulgur for an invigorating dose of warmth and heat.

We will send you:

  • 285g Shrimp
  • 120g Baby spinach (or baby kale)
  • 15ml Minced garlic
  • 1 Lemon
  • 300g Zucchini half-moons
  • 110g Large-flaked bulgur
  • 45ml Tomato paste
  • 15g Sweet pepper miscela
  • 30g Vegetable demi-glace
  • 15g Harissa
  • 9g Fishing Trip spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)

Contains: Shrimp, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Oil
Salt & pepper
Total Fat
13 g
Saturated Fat
2 g
Sodium
1370 mg
Total Carbs
63 g
Sugars
7 g
Protein
31 g
Fibres
13 g
Preparation
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Cook the bulgur
In a medium pot, combine the bulgur, tomato paste, demi-glace1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
a picture
Marinate the shrimp
While the bulgur cooks, juice the lemon. Pat the shrimp dry with paper towel. In a medium bowl, combine the shrimp, harissa (add ½ for medium spicy), ½ the garlic and 1 tbsp lemon juice (double for 4 portions); season with ½ the spice blend and S&P. Set aside to marinate.
a picture
Sauté the vegetables
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the zucchini. Sauté, stirring frequently, 2 to 3 minutes, until lightly browned. Add the sweet pepper miscela, spinach and remaining garlic; season with the remaining spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until wilted. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Cook the shrimp
In the same pan, heat a drizzle of oil on medium. Add the shrimp* in a single, even layer and cook, 3 to 4 minutes, stirring occasionally until opaque and cooked through.
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Plate your dish
Divide the finished bulgur between your plates. Top with the sautéed vegetables and shrimp. Bon appétit!

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