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One pot wonder
Ready in 10 minutes

Speedy Spanish-Style Garlic Shrimp

with Toasted Focaccia & Feta-Almond Salad

Cooking time

10 minutes

Servings

4

Calories

500 /serving

When it comes to kid-friendly meals, everything’s better with bread. This toasted focaccia has a purpose in life: it’s a vehicle for garlic oil and it also soaks up some of that vibrant sauce. Made with fresh tomatoes and spiced with our paprika-led Tapas Time blend for a little Spanish flair, it hosts generous handfuls of juicy shrimp. Complete this 10-minute dish with a side salad that’s soft and crunchy with feta and celery, and crackling with almonds.

We will send you:

  • 450g Shrimp
  • 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 2 Celery stalks
  • 2 Tomatoes
  • 60ml Rich, Snappy Whipped Balsamic vinaigrette
  • 60g Vegetable demi-glace
  • 25g Sliced almonds
  • 30ml Minced garlic
  • 60g Feta
  • 2 Garlic focaccia buns
  • 22g Tapas Time spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, sugar, green bell pepper, turmeric, cayenne pepper)

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

You will need:

Large pan (non-stick if possible)
Olive oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
5 g
Sodium
2090 mg
Total Carb
37 g
Sugars
6 g
Protein
25 g
Fibre
3 g
Preparation
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Mise en place
Thinly slice the celery on an angle. Small-dice the tomatoes.
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Prepare the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices.
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Cook the shrimp & make the sauce
In a large pan (non-stick if possible), heat a generous drizzle of olive oil on medium. Cook the shrimp, 1 min. per side, until almost cooked through. Add the tomatoes, demi-glace, ¾ of the garlic, ⅓ cup water, the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until the tomatoes have softened and the shrimp* are opaque and cooked through.
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Toast the buns
Meanwhile, warm the buns in the toaster. Drizzle with olive oil. Halve on an angle.
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Finish & serve
In a small bowl, make the garlic oil by combining the remaining garlic, 2 tbsp olive oil and S&P. Spread the buns with the garlic oil. In a large bowl, make the salad by combining the baby greens, celery, cheese, vinaigrette and S&P. Divide the shrimp and sauce, buns and salad between your plates. Garnish the salad with the almonds. Bon appétit!

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