Smart Ginger-Glazed Shrimp and Bulgur Bowls
with Clementine, Snow Peas and Almonds
This retro-inspired dinner has got it all: Saucy shrimp, crunchy veggies, sweet clementine, toasted nuts and fluffy grains are tied together with a punchy dressing.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetable Broth Concentrate
(Contains Soy, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Add half the bulgur (use all for 4 ppl), broth concentrate, 1/2 cup water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.
Meanwhile, peel clementine, then separate into segments. Trim, then halve snow peas. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove the pan from heat.Add half the ginger sauce, then toss until shrimp is coated.
Whisk together remaining ginger sauce and vinegar in a large bowl. Add spinach, snow peas, clementine segments and bulgur.Season with salt and pepper, then toss to combine.
Divide salad between bowls. Top with shrimp.Sprinkle almonds over top.