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Brown Butter Honey-Garlic Double Shrimp
with Veggie Rice and Zucchini
Brown butter in a stir-fry brings nuttiness to this flavourful dinner! You'll wish you'd thought of it sooner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Shrimp)
¾ cup
Parboiled Rice
113 g
Mirepoix
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 unit(s)
Green Onion
1 unit(s)
Zucchini
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Heat a medium pot over medium heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring often, until softened, 2-3 min.
- Season with 1/4 tsp (1/2 tsp) garlic salt.
- Add half the garlic puree and rice to the pot. Cook, stirring often, until fragrant, 1-2 min.
- Once water is boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Thinly slice green onions.
- Drain and rinse shrimp. Pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Add soy sauce, honey-garlic sauce, remaining garlic puree, 1/4 cup (1/2 cup) water and 1/2 tbsp (1 tbsp) cornstarch to a medium bowl. Whisk to combine, then set aside.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer to a plate.
- Add 2 tbsp (4 tbsp) butter to the same pan, then swirl until melted.
- Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!)
- Add shrimp and honey garlic-soy mixture. Cook, stirring often, until sauce thickens slightly and shrimp is cooked through, 4-5 min.**
- Stir in zucchini.
- Fluff rice with a fork, then stir in half the green onions. Season with salt, to taste.
- Divide veggie rice between plates.
- Top with shrimp and zucchini.
- Sprinkle remaining green onions over top.
If you've opted for double shrimp, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of shrimp. Work in batches, if necessary.
