Slow Carb: Garlic-Tomato Shrimp
with Cauliflower 'Rice' & Zesty Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
280 /serving
Cooking plump pink shrimp in garlic is a no-brainer. But with a little tomato paste and fresh lemon juice, they practically pop off the plates! Tender-crisp green beans and spiced cauliflower ‘rice’ complete this low-carb composition.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 300g Green beans (or string peas)
- 1 Lemon
- 30ml Tomato paste
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Shrimp
You will need:
Medium pot
Large pan
Large pan (non-stick if possible)
Zester
Strainer
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
1270 mg
Total Carb
28 g
Sugars
10 g
Protein
27 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the green beans. Zest and juice the lemon.
Boil the green beans
Add the green beans to the pot of boiling water and boil, 2 to 3 min., until bright green. Drain and transfer to a medium bowl. Add a drizzle of oil, the lemon zest (start with ½), a pinch of the spices and S&P.
Sauté the cauliflower rice
In a large pan, heat a drizzle of oil on medium. Add ⅓ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ½ the remaining spices and S&P.
Cook & coat the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add 1 tbsp water (double for 4 portions), the tomato paste, lemon juice and remaining garlic. Cook, stirring often, 1 to 2 min., until coated.
Plate your dish
Divide the cauliflower rice between your plates. Top with the shrimp, sauce and green beans. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
