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Ready in 25 minutes

L’Artisan: Tiger Shrimp & Herbed Honey Butter

over Pearl Couscous with Lemony Shaved Fennel Salad

Cooking time

25 minutes




750 /serving

Herbed honey butter. What three words in the English language could you possibly want to hear more? (Okay, except maybe we love you—which we do!) It breaks down like this: finely chopped cilantro, parsley and mint swirled with honey, garlic and lemon... in a melted base of butter... coating deliciously juicy pan-cooked tiger shrimp. Serve these biggies over plump beads of pearl couscous along with a lemon-kissed salad that doubles down on fennel and radishes to crown this elegant dish with citrusy crispness.

We will send you:

  • 340g Tiger shrimp
  • 100g Radishes (or French radishes)
  • 1 Lemon
  • 14g Herb medley (parsley, mint, cilantro)
  • 2 Garlic cloves
  • 1 Fennel bulb
  • 165g Multicoloured pearl couscous
  • 14g Honey
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Shrimp, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Olive oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
13 g
1560 mg
Total Carb
88 g
14 g
37 g
9 g
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Boil the couscous
Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent clumping; season with ⅓ of the spices and S&P.
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Mise en place
Meanwhile, in a small bowl, microwave 3 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Zest and quarter the lemon. Thinly slice the radishes. Halve and core the fennel bulb lengthwise; thinly slice crosswise. Mince the garlic. Finely chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems; finely chop the leaves. Combine the herbs in a second small bowl.
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Make the herbed honey butter
To the bowl of melted butter, add the honey, garlic, ½ the lemon zest and ⅔ of the herbs; stir well.
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Make the salad
In a large bowl, combine the juice of ½ the lemon wedges, the remaining lemon zest, 1 tbsp olive oil (double for 4 portions), ½ the remaining spices and S&P. Add the fennel, radishes and remaining herbs; toss well.
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Cook & coat 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 a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through. Add ½ the herbed honey butter and cook, stirring frequently, 30 sec. to 1 min., until the shrimp are coated.
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Finish & serve
To the pot of couscous, add the remaining herbed honey butter; stir well. Divide the couscous between your bowls. Top with the shrimp and salad. Garnish with the remaining lemon wedges. Bon appétit!

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