Cal Smart Brown Butter Sage Shrimp
with Creamy Farro and Roasted Sweet Potatoes
This unassuming dish is bursting with robust flavours – sweet, zesty, savoury, garlicky, nutty! Wonderfully satisfying and low on calories.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
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 Crustacean/Crustacé)
1 unit
Garlic, cloves
½ cup
Farro
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
¼ cup
Feta Cheese, crumbled
(Contains Milk)
340 g
Sweet Potato
56 g
Green Peas
7 g
Sage
½ unit
Lemon
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add farro, 1/2 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. Add peas to the pot with farro in the last 5 min of cooking. When farro is done, reserve 1/4 cup cooking water, then drain and return farro and peas to the same pot, off heat.
While farro cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
While sweet potatoes roast, zest half the lemon (whole lemon for 4 ppl). Pick a few sage leaves from stems, then thinly slice 1 tbsp (dbl for 4 ppl). Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl). When butter stops foaming, continue to cook, swirling the pan often, until butter is golden and fragrant, 3-4 min. (TIP: Keep your eye on it. Butter can burn quickly!) Add shrimp, garlic and sage. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove the pan from heat.
Add feta, lemon zest, broth concentrate, 1 tbsp reserved cooking water and 1 tbsp butter (dbl both for 4 ppl) to the pot with farro and peas. Heat over medium. Stir until feta is mostly melted and farro is creamy, 3-4 min. (TIP: Add more reserved cooking water, 1 tbsp at a time, if mixture gets too dry!) Remove the pot from heat. Add sweet potatoes. Season with salt and pepper, to taste, then stir to combine.
Divide creamy farro and brown butter sage shrimp between plates. Drizzle any remaining brown butter in the pan over top.
