Brown Butter Honey-Garlic Shrimp
with Veggie Rice and Zucchini
Brown butter in a stir-fry brings a nuttiness to this flavourful dinner! You'll wish you'd thought of it sooner.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¾ cup
Parboiled Rice
113 g
Mirepoix
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 unit(s)
Green Onion
200 g
Zucchini
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
1 tbsp
Garlic Puree
1 tsp
Garlic Salt
½ tbsp
Cornstarch
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, bring a kettle to a boil over high heat. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring often, until veggies soften, 2-3 min. Season with 1/8 tsp (1/4 tsp) garlic salt.
Add garlic puree and rice to same pot (used in step 1).Cook, stirring often, until garlic is fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) boiling water and bring to a boil over high. Once 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 1/4 tsp (1/2 tsp) garlic salt and pepper. Add soy sauce, honey-garlic sauce, 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 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. Divide veggie rice between plates. Top with shrimp and zucchini.Sprinkle remaining green onions over top.
