• Get up to 18 FREE meals across your first 4 baskets! New clients only.

    Redeem Offer
Harissa shrimp traybake - Extra large standard

Harissa Shrimp Traybake

with Roasted Vegetables, Orzo & Lemony Labneh

740 cals

30 mins

Description

It never ceases to amaze us how easily a platter of plump, spicy shrimp can transport the dinner table to warmer climes right when we need it most. In this case, it’s full-bodied harissa—the versatile North African-style hot chili pepper paste—that really turns up the heat. You’ll lather a quick-made harissa oil onto sliced carrots and zucchini, then onto shrimp, before roasting it all in the oven. Tender orzo, the carb of choice, will act as a tempering force to the piquant proteins, while a lemony labneh sauce provides another cooling counterbalance.

Contains:

Milk, Mustard, Shrimp, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 285g Shrimp

  • 200g Carrots

  • 2 Garlic cloves

  • 1 Bunch of dill

  • 1 Lemon

  • 1 Heirloom zucchini

  • 142g Orzo

  • 15g Harissa

  • 60ml Labneh

  • 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Nutrition

Total fat

35g

Saturated Fat

7g

Sodium

1200mg

Total carbs

76g

Sugar

12g

Protein

35g

Fibres

8g

Recipe Instructions

Harissa Shrimp Traybake - Step #1 Mise en place
Step 1: Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the lemon; juice ½ and quarter the remaining ½. Peel and thinly slice the carrots crosswise on an angle. Slice the zucchini on an angle into ¼ inch rounds. Mince the garlic. Pick the dill fronds off the stems; roughly chop the fronds. In a large bowl, make the harissa oil by combining the garlic, harissa (add ½ for medium spicy), 2 tbsp olive oil (double for 4 portions), ⅔ of the spices and S&P.
Harissa Shrimp Traybake - Step #2 Start the traybake
Step 2: Start the traybake
On a lined sheet pan, toss the carrots and zucchini with ½ the harissa oil and S&P. Roast, 15 to 17 min., until partially cooked and beginning to brown.
Harissa Shrimp Traybake - Step #3 Boil the orzo
Step 3: Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 10 to 14 min., until just tender. Drain and rinse under running water. Transfer to a bowl and toss with a drizzle of oil to prevent sticking; season with the remaining spices. Set aside in a warm spot.
Harissa Shrimp Traybake - Step #4 Finish the traybake
Step 4: Finish the traybake
Meanwhile, pat the shrimp dry with paper towel and remove the shells from the tails. In a medium bowl, toss the shrimp with the remaining harissa oil and S&P. When the vegetables are partially cooked, stir and add the shrimp. Roast, 5 to 7 min., until the shrimp* are opaque and cooked through and the vegetables are tender.
Harissa Shrimp Traybake - Step #5 Make the lemony labneh
Step 5: Make the lemony labneh
Meanwhile, in a medium bowl, combine 1 tsp lemon juice (double for 4 portions), the labneh, ½ the dill and S&P.
Harissa Shrimp Traybake - Step #6 Plate your dish
Step 6: Plate your dish
Divide the orzo between your plates. Top with the traybake. Spoon ½ the lemony labneh over. Garnish with the remaining dill and the lemon wedges. Serve the remaining lemony labneh on the side. Bon appétit!