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Persian-Style Sumac Shrimp

over Jewelled Vegetable Rice

Cooking time

25 minutes




630 /serving

Plump, juicy shrimp deserve the most lavish canvas! Here, lemony sumac-spiced shrimp sit atop buttered basmati rice, bedazzled with precious vegetable jewels, including crisp-tender diced sweet pepper and zucchini. Delicate apricot gems give the dish a signature sweetness and glint of orange, while toasted pepitas take on golden hues (hulless pumpkin seeds are sometimes known as “Lady Godiva”). Impress the whole family with this sophisticated Persian-inspired meal, the stuff that empires were built on.

We will send you:

  • 450g Shrimp
  • 3 Scallions
  • 1 Bunch of dill
  • 3 Garlic cloves
  • 1 Sweet pepper
  • 2 Zucchini
  • 315g Basmati rice
  • 50g Pepitas (pumpkin seeds)
  • 56g Dried apricots
  • 10g Sumac & Garlic spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Milk, Mustard, Shrimp, Sulphites

You will need:

Medium pot
Large pan (non-stick if possible)
4 tbsp Butter
Salt & pepper
Total Fat
23 g
Saturated Fat
9 g
990 mg
Total Carbs
82 g
11 g
27 g
7 g
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add 2 tbsp butter; 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 sweet pepper. Small-dice the zucchini. Small-dice the apricots. Pick the dill fronds off the stems, discarding the stems; roughly chop the fronds. Cut off and discard the root ends of the scallions; cut 2 scallions into 1-inch pieces and thinly slice the remaining scallion crosswise. Mince the garlic.
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Toast the pepitas
While the rice continues to cook, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the pepitas and toast, stirring frequently, 2 to 3 minutes, until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined bowl; immediately season with S&P. Reserve the pan.
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Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the sweet pepper and zucchini. Sauté, stirring occasionally, 3 to 4 minutes, until softened; season with S&P to taste. Stir in the sliced scallion, apricots and ½ the garlic. Sauté, stirring frequently, 1 to 2 minutes, until fragrant; season with ⅓ of the spice blend. Transfer the vegetables to a bowl and set aside. Reserve the pan.
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Cook the shrimp
Pat the shrimp dry with paper towel; remove the shells from the tails if desired. In the reserved pan, heat 2 tbsp butter on medium-high.  Add the shrimp* and scallion pieces to the pan; cook, stirring occasionally, 3 to 4 minutes, until the shrimp are opaque and cooked through. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend and S&P to taste.
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Finish & serve
To the pot of rice, add the sautéed vegetables, ⅔ of the toasted pepitas and ⅔ of the dill; stir to combine. Divide the finished rice between your plates and top with the shrimp. Garnish with the remaining pepitas and dill. Bon appétit!

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