Orange carrot butter shrimp - Extra large standard

Orange & Carrot Butter Shrimp

with Roasted Garlic Rice & Ginger-Kissed Vegetables

580 cals

20 mins

Description

It’s time for a family trip to the sub-tropical isles. That’s our inspiration for this stunner of a dish that coats sweet, plump shrimp in fruity sunset hues. You’ll make the buttery-smooth sauce by mixing fresh-squeezed orange juice with carrot juice, ginger and lively spices. It brings South Asian sensations to still-crunchy greens, sweet pepper and edamame beans. The rice is a welcome port of call, all warm and loosely studded with yummy morsels of roasted garlic.

Contains:

Milk, Sesame, Shrimp, Sulphites, Soy

Ingredients

for 4 servings

  • 450g Shrimp

  • 1 Sweet pepper

  • 20g Ginger

  • 1 Orange

  • 340g Baby bok choy

  • 314g Jasmine rice

  • 45ml Carrot juice

  • 30g Minced roasted garlic

  • 100g Edamame (or green peas)

  • 13g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Nutrition

Total fat

18g

Saturated Fat

7g

Sodium

1300mg

Total carbs

78g

Sugar

8g

Protein

26g

Fibres

4g

Recipe Instructions

Orange & Carrot Butter Shrimp - Step #1 Cook the rice
Step 1: Cook the rice
In a medium pot, combine the rice, garlic, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Orange & Carrot Butter Shrimp - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, core and medium-dice the sweet pepper. Remove the root ends of the bok choy; cut into 1-inch pieces. Juice the orange. Peel and mince the ginger.
Orange & Carrot Butter Shrimp - Step #3 Sauté the vegetables
Step 3: Sauté the vegetables
In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high. Sauté the sweet pepper and bok choy, 4 to 6 min., until crisp-tender. Add the edamame and ½ the ginger. Sauté, 1 to 2 min., until fragrant; season with ⅓ of the spices and S&P. Transfer to a bowl and keep warm. Reserve the pan.
Orange & Carrot Butter Shrimp - Step #4 Cook the shrimp
Step 4: Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In the reserved pan, heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate and reserve the pan.
Orange & Carrot Butter Shrimp - Step #5 Make the sauce & serve
Step 5: Make the sauce & serve
In the same pan, heat 3 tbsp butter on medium. Cook, stirring frequently, 2 to 3 min., until beginning to foam (be careful not to overcook, as the butter can burn easily). Add the carrot juice, orange juice and remaining ginger. Cook, whisking frequently, 3 to 4 min., until slightly reduced; season with the remaining spices. Add the shrimp; toss well. Divide the rice and vegetables between your plates. Top with the shrimp and sauce. Bon appétit!