Maple Shrimp and Chili Bacon
with Spinach and Arugula Salad
Get ready for a 20-minute dinner inspired by Canadian summer flavours! Maple shrimp and sticky chili bacon top this salad of tasty sweet corn and tender baby greens. Finish it off with a drizzle of everyone's favourite dressing: creamy ranch!
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)
100 g
Bacon Strips
113 g
Corn Kernels
2 unit
Green Onion
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ tsp
Chili Powder
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
2 tbsp
Maple Syrup
1 tbsp
White Wine Vinegar
(Contains Sulphites)
80 g
Tomato
113 g
Arugula and Spinach Mix
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Heat Guide for Step 3(dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Season with salt and pepper. Cover and cook, flipping once halfway through, until dark golden-brown, 5-6 min. Transfer to a plate.
Meanwhile, cut bacon into 1/2-inch pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp and half the maple syrup to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside.
Heat the same pan (from step 1) over medium-high. Add bacon to the dry pan. Sprinkle 1/4 tsp chili powder over top. (NOTE: Reference heat guide.) Cook, stirring often, until bacon is crispy, 4-5 min. Transfer to a paper towel-lined plate. While bacon cooks, broil shrimp in the middle of the oven until they just turn pink, 5-6 min.
Meanwhile, cut ciabatta into 1/2-inch pieces. Thinly slice green onions. Roughly chop tomato. Add sour cream, vinegar, chives, mayo and 1/4 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. When shrimp are done, broil croutons in the middle of the oven until golden-brown and crisp, 3-4 min. (TIP: Keep an eye on the croutons so they don't burn!)
Drizzle remaining maple syrup over shrimp. Add arugula and spinach mix, tomatoes and croutons to the large bowl with dressing. Toss to combine. Divide salad between plates. Top with charred corn, chili bacon and shrimp.
