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New Orleans BBQ Shrimp

over Bell Pepper & Zucchini Spiced Rice

Cooking time

30 minutes




650 /serving

Despite the name, this classic Louisiana dish doesn’t require a grill or even BBQ sauce! Instead, butter and Worcestershire sauce are two typical ingredients used to make the coating for our shrimp, along with tomatoes and a dash of hot sauce for as much heat as you’d like. Season fluffy white rice with a mild Cajun-style spice blend and stir in sautéed bell peppers and zucchini for a warm and hearty side for this kickin’ seafood dinner!

We will send you:

  • 285g Shrimp
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Tomato
  • 1 Bell pepper
  • 1 Zucchini
  • 165g White rice
  • 10ml Worcestershire sauce
  • 30ml Smoked jalapeño hot sauce
  • 15g BBQ shrimp spice blend (sweet paprika, oregano, mustard powder, onion powder, cumin, thyme, brown sugar, kosher salt, black pepper)

Contains: Fish, Gluten, Milk, Mustard, Shellfish, Soy, Sulphites, Wheat

You will need:

Medium pot
2 Large pans
2 or 4 tbsp Butter
Salt & pepper
Total Fat
19 g
Saturated Fat
9 g
1360 mg
Total Carbs
90 g
9 g
29 g
6 g
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Cook the rice
In a medium pot, combine the rice and 1 ¼ cups water (double for 4 portions); season with ⅓ of the spice blend and a big pinch of salt. Bring to a boil, then reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, core and small dice the pepper. Small dice the zucchini; combine with the peppers. Small dice the tomato. Peel, halve and small dice the shallot. Mince the garlic. Roughly chop the parsley leaves and stems. Pat the shrimp dry with a paper towel and remove the shells; season with ½ the remaining spice blend and S&P.
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Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the shallots and ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the peppers and zucchini; season with the remaining spice blend. Cook, stirring occasionally, 3 to 5 minutes, until the vegetables begin to brown and soften.
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Start the sauce
While the vegetables cook, in a second large pan, melt 2 tbsp of butter (double for 4 portions) on medium-high. Add the remaining shallots and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomatoes and cook, breaking apart with the back of your spoon, 2 to 4 minutes, until beginning to soften. Add the Worcestershire sauce, up to ½ the hot sauce (to taste—add ½ for medium spicy) and ¾ cup of water (double for 4 portions); season with S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until thickened.
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Cook the shrimp
To the pan of sauce, add the seasoned shrimp* and cook, 1 to 2 minutes per side, until opaque and cooked through.
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Finish & serve
To the pot of rice, add the cooked vegetables and ½ the parsley; stir to combine and season with S&P to taste. Divide the shrimp and sauce between your bowls. Garnish with the remaining parsley and as much of the remaining hot sauce as you’d like. Serve the spiced vegetable rice on the side. Bon appétit!

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