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Southern-Style Shrimp

over Sweet Pepper & Zucchini Spiced Rice

Cooking time

30 minutes




620 /serving

We can get into a Mardi Gras mood any time of year! Our nod to the New Orleans spirit puts a parade of regionally inspired ingredients on the plate. The shrimp revel in butter, garlic and Worcestershire sauce, along with tomato and as big a dash of hot sauce as you’d like. Dress up fluffy white rice with our Crescent City-inspired spice blend and stir in sautéed sweet pepper and zucchini for a kickin’ seafood celebration.

We will send you:

  • 285g Shrimp
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 1 Tomato
  • 1 Sweet pepper
  • 1 Zucchini
  • 165g White rice
  • 10ml Worcestershire sauce
  • 30ml Smoked jalapeños hot sauce
  • 11.25g Mardi Gras spices (sweet paprika, oregano, mustard, onion, cumin, thyme, brown sugar, kosher salt, black pepper)

Contains: Anchovies, Gluten, Milk, Mustard, Shrimp, Soy, Sulphites, Wheat

You will need:

Medium pot
2 Large pans
2 or 4 tbsp Butter
Salt & pepper
Total Fat
15 g
Saturated Fat
8 g
1320 mg
Total Carbs
91 g
10 g
29 g
6 g
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Cook the rice
In a medium pot, combine the rice and 1 cup 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 sweet pepper. Small-dice the zucchini; combine with the sweet pepper. Small-dice the tomato. Peel, halve and small-dice the onion. Mince the garlic. Roughly chop the parsley leaves and stems. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the remaining spice blend and S&P.
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Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the onion and ½ the garlic. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet pepper and zucchini; season with the remaining spice blend. Sauté, stirring occasionally, 3 to 5 minutes, until the vegetables begin to brown and soften.
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Make the pan sauce
While the vegetables cook, in a second large pan, melt 2 tbsp butter (double for 4 portions) on medium-high. Add the remaining onion and garlic. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato and cook, breaking the tomato 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 ¼ for medium spicy) and ¾ cup 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 shrimp* and cook, 2 to 3 minutes per side, until opaque and cooked through.
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Finish & serve
To the pot of rice, add the sautéed 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 remaining hot sauce as you’d like. Serve the sweet pepper and zucchini spiced rice on the side. Bon appétit!

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