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Spicy
Ready in 30 minutes

Harissa Shrimp Traybake

with Roasted Vegetables, Orzo & Lemony Labneh

Cooking time

30 minutes

Servings

2/4

Calories

740 /serving

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.

We will send you:

  • 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)

Contains: Milk, Mustard, Shrimp, Sulphites, Wheat

You will need:

Medium pot
Strainer
Peeler
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Oil
Total Fat
35 g
Saturated Fat
7 g
Sodium
1200 mg
Total Carb
76 g
Sugars
12 g
Protein
35 g
Fibre
8 g
Preparation
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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.
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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.
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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.
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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.
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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.
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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!

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