Smart Ginger-Glazed Double Shrimp and Bulgur Bowls
with Clementine, Snow Peas and Almonds
This retro-inspired dinner has got it all: Saucy shrimp, crunchy veggies, sweet clementine, toasted nuts and fluffy grains are tied together with a punchy dressing.
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
570 g
Shrimp
(Contains Shrimp)
¼ cup
Bulgur Wheat
(Contains Wheat)
1 unit
Clementine
56 g
Baby Spinach
113 g
Snow Peas
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
28 g
Almonds, sliced
(Contains Almonds)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add half the bulgur (all for 4 ppl), 1/3 cup (2/3 cup) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, cover and remove from heat. Let stand, until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.Stir in 1/2 tbsp (1 tbsp) butter.
Meanwhile, peel clementine, then separate into segments. Trim, then halve snow peas. 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-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1/2 tbsp (1 tbsp) oil to the same pan, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove from heat.Add half the ginger sauce, then toss until shrimp is coated.
Whisk together remaining ginger sauce, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) vinegar in a large bowl. Add spinach, snow peas, clementine segments and bulgur.Season with salt and pepper, then toss to combine.
Divide salad between bowls. Top with ginger-glazed shrimp.Sprinkle toasted almonds over top.
