This was so good and super easy! We subscribe to https://www.makegoodfood.ca/en/home and this is one of the meals for this week. Really love this service. Great, fresh food with interesting ingredients and flavours. As an added bonus, the box to which we subscribe is called Clean 15 which among other things is low carb which is good for my blood sugar! I've included the recipe after the picture. The only downside when trying to replicate the recipes is that the spices are sent in pre-mixed packages and the recipes have no measures for them.
340g Shrimp (High-protein serving)
140g Cherry tomatoes
50g Sliced red onions
1 Bunch of basil
15ml Minced garlic
1 Lemon
100g Chopped kale
100g Spiralized sweet potatoes
5g Sweet potato ‘pasta’ spice blend (garlic, red bell pepper, dried black lives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Mise en place
Halve the tomatoes. Juice the lemon.
Cook the shrimp
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the spice blend and S&P. Add the shrimp* to the pan in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot. Reserve the pan.
Cook the vegetables
In the reserved pan, heat a drizzle of oil on medium. Add the onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet potatoes and cook, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the tomatoes, kale and as much of the lemon juice as you’d like; season with the remaining spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until the tomatoes have softened and the kale has wilted.
Finish & serve
To the pan of vegetables, add the shrimp and ½ the basil (pick the leaves off the stems and tear with your hands before adding). Toss to combine and season with S&P to taste. Divide the finished shrimp and vegetables between your plates. Garnish with the remaining basil (roughly chop before adding). Bon appétit!
340g Shrimp (High-protein serving)
140g Cherry tomatoes
50g Sliced red onions
1 Bunch of basil
15ml Minced garlic
1 Lemon
100g Chopped kale
100g Spiralized sweet potatoes
5g Sweet potato ‘pasta’ spice blend (garlic, red bell pepper, dried black lives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Mise en place
Halve the tomatoes. Juice the lemon.
Cook the shrimp
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the spice blend and S&P. Add the shrimp* to the pan in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot. Reserve the pan.
Cook the vegetables
In the reserved pan, heat a drizzle of oil on medium. Add the onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet potatoes and cook, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the tomatoes, kale and as much of the lemon juice as you’d like; season with the remaining spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until the tomatoes have softened and the kale has wilted.
Finish & serve
To the pan of vegetables, add the shrimp and ½ the basil (pick the leaves off the stems and tear with your hands before adding). Toss to combine and season with S&P to taste. Divide the finished shrimp and vegetables between your plates. Garnish with the remaining basil (roughly chop before adding). Bon appétit!
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