Something something shrimp
with Veggie Couscous
As golden and bright as it is delicious and filling, you can enjoy tonight's dinner guilt free! We're serving it with less conventional but delicious and veggie studded fluffy couscous to help soak up all of that delicately delicious coconut broth.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
½ tasse(s)
Couscous
(Contient Blé)
1 pièce(s)
Courgette
113 g
Petites tomates
28 g
Jeunes épinards
1 pièce(s)
Lait de coco
14 g
Échalotes frites
(Contient Blé Peut contenir Gluten)
1 cs
Pâte de cari
(Peut contenir Moutarde, Lait, Poisson, Gluten, Soya, Crustacés, Oeuf, Sésame, Sulfites, Blé, Noix)
7.5 g
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)
4 g
Mélange d'épices cumin-curcuma
(Peut contenir Moutarde, Arachides, Blé, Lait, Soya, Sulfites, Sésame, Noix, Triticale)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
1 cs
Huile*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Instructions
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Quarter zucchini lengthwise, then cut into 1/2-inch quarter moons.
- Using a fork, pierce tomatoes.
- To a parchment-lined baking sheet, add zucchini, tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast veggies in the bottom of the oven for 10-12 min until zucchini is tender-crisp and golden and tomatoes just burst.
- While veggies roast, to a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. Season with salt and bring to a boil over high.
- Meanwhile, roughly chop spinach.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper
- When hot, add 1 tbsp (2 tbsp) oil, shrimp and cumin-turmeric spice blend. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
- Transfer shrimp to a plate.
- Reheat the same pan over medium-high.
- Add coconut milk, stock powder and half the curry paste (use all for 4 servings).
- Cook, stirring occasionally until sauce has thickened slightly, 3-4 min.
- Add shrimp and spinach. Stir for 1 minute until spinach wilts.
- Fluff couscous with a fork.
- Divide couscous and veggies between bowls.
- Spoon shrimp curry overtop.
- Sprinkle half the crispy shallots (use all for 4 servings) overtop.