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Zingy Tiger Shrimp over Rice Pilaf

String Pea Salad with Dill & Lemon

Cooking time

30 minutes




970 /serving

Go big and go home—big shrimp, that is! Generous in size and flavour, these tiger shrimp are ready to impress when cooked to pink perfection and just-firm to the touch. Serve over a bed of rice pilaf, with vibrant seasonings (including a hint of curry), fresh dill and zingy lemon written all over it. The salad is a stunner too, with string peas, sweet cherry tomatoes and baby greens breezing in like a breath of fresh air.

We will send you:

  • 340g Tiger shrimp
  • 100g Snow peas (or sugar snap peas)
  • 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 140g Cherry tomatoes
  • 1 Shallot (or onion)
  • 1 Head of lettuce
  • 1 Lemon
  • 157g Basmati rice
  • 60ml Vegetable demi-glace
  • 1 Bunch of dill
  • 13.5g Eat Your Veg spices (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)

Contains: Milk, Mustard, Shrimp

You will need:

Medium pot
Salt & pepper (S&P)
Olive oil
Large pan
2 or 4 tbsp Butter
Total Fat
56 g
Saturated Fat
14 g
1770 mg
Total Carb
85 g
8 g
35 g
8 g
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Mise en place
Halve the tomatoes. Remove the stem ends of the string peas; pull off and discard the tough string that runs the length of each pod. Thinly slice the string peas crosswise on an angle. Zest and juice the lemon. Pick the dill fronds off the stems; roughly chop the fronds. Peel, halve and mince the shallot.
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Make the rice pilaf
In a medium pot, heat a drizzle of oil on medium-high. Sauté the shallot and lemon zest, 30 sec. to 1 min., until fragrant. Add the rice, ½ the demi-glace, 1 ½ cups water (double for 4 portions), ½ the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and gently stir in 1 tbsp butter (double for 4 portions). Set aside in a warm spot.
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Make the salad
Separate the lettuce leaves, discarding the root end; tear the leaves. In a large bowl, combine 4 tbsp olive oil (double for 4 portions) and ¾ of the lemon juice; season with S&P. Add the lettuce, baby greens, string peas, tomatoes and ½ the dill; season with S&P and toss well.
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Cook the shrimp & make the sauce
Pat the shrimp* dry with paper towel and remove the shells from the tails if desired; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium. Cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate, leaving any browned bits in the pan. In the same pan, add 2 to 3 tbsp water, 1 tbsp butter (double both for 4 portions) and the remaining demi-glace and lemon juice. Bring to a simmer and cook, 1 to 2 min.; season with S&P.
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Finish & serve
Divide the salad and rice pilaf between your plates. Top the rice with the shrimp. To the pan of sauce, add ½ the remaining dill; stir well. Spoon the sauce over the shimp. Garnish with the remaining dill. Bon appétit!

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