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.
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
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.**
- 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!)
- 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.
