Rustic Jumbo Shrimp
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Rustic Jumbo Shrimp

Rustic Jumbo Shrimp

with Heirloom Tomatoes, Cannellini Beans and Garlic Toasts

This dish of lemony jumbo shrimp, heirloom tomatoes and cannellini beans is bursting with flavour. You will absolutely need the garlic toasts to soak up the unforgettable sauce!

Ingredients: Jumbo shrimp (shrimp, sodium phosphate, salt) • Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Baby heirloom tomatoes • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Arugula and spinach mix (arugula, spinach) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Lemon • Shallot • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Walnuts • Parsley • Garlic.

Tags:
New
Allergens:
Shrimp
Milk
Wheat
Barley
Walnuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

1 unit(s)

Cannellini Beans

227 g

Baby Heirloom Tomatoes

60 g

Mixed Olives

(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Shallot

2 unit(s)

Sandwich Bun

(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)

7 g

Parsley

1 unit(s)

Lemon

2 unit(s)

Garlic, cloves

113 g

Arugula and Spinach Mix

28 g

Walnuts, chopped

(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)

Not included in your delivery

4.5 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories950 kcal
Fat54 g
Saturated Fat9 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber19 g
Protein48 g
Cholesterol195 mg
Sodium1650 mg
Trans Fat0.2 g
Potassium1500 mg
Calcium500 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Zester
Small Bowl
Large Non-Stick Pan
Large Bowl
Baking Sheet

Instructions

Prep
1
  • Peel, then slice shallot. 
  • Finely chop parsley. 
  • Zest, then juice half the lemon. Cut remaining lemon into wedges. 
  • Peel, then mince or grate garlic. 
  • Halve tomatoes.
  • Drain, then roughly chop olives.
  • Drain and rinse cannellini beans.
Toast walnuts and assemble salad
2
  • Heat a large non-stick pan over medium heat.
  • When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a plate.
  • Add lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then combine.
  • Place arugula and spinach mix, Parmesan and toasted walnuts over top. Don't toss. Refrigerate until ready to serve. 
Make cannellini stew
3
  • Reheat the same pan over medium. 
  • When hot, add 1 tbsp (2 tbsp) oil, then shallots. (TIP: We love using olive oil in this recipe!) Cook, stirring often, until tender, 2-3 min.
  • Add tomatoes. Cook, stirring often, until tomatoes are tender, 2-3 min. 
  • Add cannelini beans, chopped olives and 2/3 cup (1 1/4 cups) water.
  • Cook, stirring occasionally, until sauce thickens slightly, 4-5 min. 
Broil shrimp
4
  • Meanwhile, using a strainer, drain and rinse shrimp. Pat dry with paper towels. If desired, remove and discard tails.
  • Add shrimp, lemon zest, half the garlic and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. 
  • Broil in the middle of the oven until shrimp are cooked through, 4-5 min.** 
Make garlic toasts
5
  • Halve buns. 
  • Add 1 1/2 tbsp (3 tbsp) oil, remaining garlic and half the parsley to a small bowl. Season with salt and pepper, then combine.
  • Brush garlic oil onto cut-sides of buns. 
  • Arrange directly on the top rack of the oven, cut-sides up.
  • Broil until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Finish and serve
6
  • Toss salad to combine.
  • Divide cannelini stew between bowls. 
  • Top with shrimp, then sprinkle remaining parsley over top.
  • Squeeze a lemon wedge over top, if desired.
  • Serve garlic toasts and salad alongside.