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Fresh pre-cut ingredients
Ready in 10 minutes

Speedy Shrimp & Veggie Sauté

with Warm Garlic Bread Sticks

Cooking time

10 minutes




620 /serving

Who said no to garlic bread, ever? It’s the poster food for ease of prep: so very simple to put together and so very satisfying (like, schmear our garlic focaccia with melted butter, minced garlic and herbed seasonings, put it in a hot oven, and toast until golden… then munch away). Cut it into sticks to accompany a speed-record dish of sautéed shrimp that bounces around in a pan with zucchini and peas, and finishes with a shower of lemon.

We will send you:

  • 285g Shrimp
  • 15ml Minced garlic
  • 100g Sugar snap peas (or snow peas)
  • 200g Zucchini half-moons
  • 1 Lemon
  • 100g Green peas
  • 30g Vegetable demi-glace
  • 2 Garlic focaccia buns
  • 7.5g Market Garden spices (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)

Contains: Barley, Milk, Mustard, Rye, Shrimp, Wheat

You will need:

Large pan (non-stick if possible)
Sheet pan
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
28 g
Saturated Fat
13 g
1770 mg
Total Carb
63 g
9 g
33 g
7 g
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Make the garlic bread sticks
Preheat the oven to 450°F. In a small bowl, microwave the garlic, 3 tbsp butter (double for 4 portions), a pinch of the spices and S&P, in 15 sec. increments, until melted. Arrange the focaccia, cut-sides up, on a lined sheet pan. Brush with ⅔ of the garlic butter. Toast in the oven, flipping halfway, 5 to 7 min., until golden brown and crunchy. Transfer to a cutting board and cut into 1-inch sticks.
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Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil and the remaining garlic butter on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate and reserve the pan.
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Mise en place
Meanwhile, quarter the lemon. Remove the stem ends of the string peas; cut into thirds.
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Start the sauté
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the string peas and zucchini, 4 to 5 min., until tender; season with the remaining spices and S&P.
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Finish the sauté
To the pan of vegetables, add the shrimp, green peas, demi-glace, the juice of ½ the lemon wedges and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined and warmed through.
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Plate your dish
Divide the sauté between your bowls. Serve the garlic bread sticks and remaining lemon wedges on the side. Bon appétit!

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