Succulent Shrimp Scampi
with Cherry Tomato & Bocconcini Salad
Cooking time
10 minutes
Servings
2/4
Calories
510 /serving
Shrimp scampi is usually a high-ticket menu item at Italian restaurants, where the shrimp is lusciously cooked in garlic and butter. This fast-tracked keto spread gives the seafood an extra lift with white balsamic and pan-popped cherry tomatoes. Bocconcini makes a side salad bellissimo.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Parsley
- 15ml Minced garlic
- 280g Cherry tomatoes
- 30ml White balsamic vinegar
- 50g Bocconcini
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Milk • Shrimp • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
37 g
Saturated Fat
13 g
Sodium
1380 mg
Total Carb
15 g
Sugars
6 g
Protein
31 g
Fibre
4 g
Preparation
Mise en place
- Roughly chop the parsley leaves and stems.
Start the tomatoes
- In a large pan, heat a drizzle of oil on medium-high.
- Add ⅔ of the tomatoes, 1 tbsp butter (double for 4 portions), ⅓ of the spices and pepper.
- Sauté, 2 min., until partially cooked and beginning to burst.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
Cook the shrimp & finish the tomatoes
- Pat the shrimp dry (remove the shells from the tails if desired).
- To the pan, add the remaining garlic, 1 tbsp butter (double for 4 portions), ⅓ of the vinegar, ½ the remaining spices and S&P.
- Sauté, 30 sec. to 1 min., until the butter has melted.
- Add the shrimp and cook, stirring occasionally, 2 to 4 min., until the tomatoes have burst and the shrimp* are opaque and cooked through.
- Add ½ the parsley; stir well.
Make the salad
- Meanwhile, halve the remaining tomatoes.
- Thinly slice the bocconcini.
- In a large bowl, combine the remaining vinegar and spices, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, bocconcini, halved tomatoes and remaining parsley; toss well.
Plate your dish
- Divide the shrimp, tomatoes and salad between your plates. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
