Carb-Wise: Taco-Spiced Shrimp & Sautéed Veggies
with Bulgur over Avocado Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
430 /serving
When it comes to carbs, we’re saying a polite no taco. Instead, we’ll liberate the filling from its shell and set it down on a bed of fluffy bulgur dosed with Mexican-themed spices. Those same whiffs of chili, citrus and coriander coat plump shrimp, as they’re gently pan-cooked with a final hit of garlic and lime juice. Sauté zucchini and sweet pepper to tender-crisp, and lay it all down over a smooth blend of avocado purée and sour cream.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Garlic cloves
- 1 Lime
- 1 Green zucchini
- 1 Sweet pepper
- 57g Avocado purée
- 80g Bulgur
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Small pot (or kettle)
Large pan (non-stick if possible)
Grater
Oil
Salt & pepper (S&P)
Large heatproof bowl
Total Fat
15 g
Saturated Fat
4 g
Sodium
1430 mg
Total Carb
50 g
Sugars
8 g
Protein
28 g
Fibre
11 g
Preparation
Mise en place
Grate the garlic. Halve the lime; juice ½ and quarter the remaining ½. Medium-dice the zucchini. Halve, core and large-dice the sweet pepper.
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Transfer to a bowl. Fluff and keep warm.
Sauté the vegetables
Meanwhile, in a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high. Add the zucchini and sweet pepper. Sauté, 4 to 5 min., until crisp-tender. Add ½ the garlic and a pinch of salt. Sauté, 30 sec. to 1 min., until fragrant. Transfer to a plate and reserve the pan.
Cook & coat the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. on one side, until partially cooked. Flip and add the lime juice and remaining garlic. Cook, 1 to 2 min., until opaque, cooked through and coated.
Make the avocado sour cream
Meanwhile, in a small bowl, combine the avocado purée, sour cream and a pinch of salt.
Plate your dish
Divide the avocado sour cream between your plates and spread out in a circular motion. Top with the bulgur, vegetables and shrimp. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
