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Clean15

Southern Shrimp with Peppers & Zucchini

over Spiced Cauliflower ‘Rice’

Cooking time

20 minutes

Servings

2/4

Calories

290 /serving

This Southern shrimp recipe will bring to mind hot days on the bayou, when you spontaneously stop into a little unmarked BBQ shack and slurp the most luscious shrimp stew of your life… well in 20 minutes, you’ll have made it yourself. The bed of spiced, riced cauliflower takes this dish up a notch health-wise, with more veggie power coming from the zucchini and the sweet, soft baby pepper rounds. A generous serving of shrimp ups the flavour and protein, making for a beautifully balanced taste trip overall.

We will send you:

  • 340g Shrimp (High-protein serving)
  • 140g Multicoloured baby peppers
  • 100g Zucchini half-moons
  • 1 Bunch of parsley
  • 300g Cauliflower ‘rice’
  • 90ml Tomato sauce
  • 30g Vegetable demi-glace
  • 7.5g Southern shrimp spice blend (sweet paprika, smoked paprika, garlic, onion, oregano, black pepper, salt)

Contains: Shrimp

You will need:

Medium pan
Large pan
Oil
Salt & pepper
Total Fat
10 g
Saturated Fat
2 g
Sodium
1390 mg
Total Carbs
23 g
Sugars
8 g
Protein
29 g
Fibres
7 g
Preparation
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Mise en place
Thinly slice the peppers into rounds. Roughly chop the parsley leaves and stems.
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Cook the vegetables & make the sauce
In a large pan, heat a drizzle of oil on medium-high. Add the zucchini and peppers; season with ⅔ of the spice blend and S&P. Cook, stirring frequently, 2 to 4 minutes, until beginning to soften. Add the tomato sauce, demi-glace and ¼ cup water (double for 4 portions); season with S&P. Cook, stirring frequently, 4 to 6 minutes, until thickened.
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Cook the cauliflower rice
While the vegetables cooks, in a medium pan, heat a drizzle of oil on medium. Add the cauliflower ‘rice’. Cook, stirring frequently, 4 to 6 minutes, until softened; season with the remaining spice blend and S&P to taste. Add ½ the parsley and stir to combine.
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Cook the shrimp
Pat the shrimp dry with paper towel and season with S&P. Add the shrimp* and ¼ cup water (double for 4 portions) to the pan of sauce and cook, stirring frequently, 2 to 3 minutes, until opaque and cooked through.
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Plate your dish
Divide the cauliflower ‘rice’ between your plates and top with the finished vegetables, sauce and shrimp. Garnish with the remaining parsley. Bon appétit!

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