Cajun Jumbo Shrimp and Fennel Stew
with Wild Rice Medley and Fresh Salad
Nothing hits the spot like a good shrimp stew! Succulent jumbo shrimp are the key players in this stew featuring Cajun Spice Blend, crushed tomatoes, corn, fennel and roasted red pepper pesto. A refreshing salad tossed with clementines and goat cheese is the perfect side for this hearty meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
1 cup
Wild Rice Medley
1 unit(s)
Fennel, sliced
56 g
Spring Mix
56 g
Corn Kernels
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Roasted Red Pepper Pesto
(Contains Milk)
1 unit(s)
Clementine
28 g
Goat Cheese
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Cajun Spice Blend
Not included in your delivery
¾ tsp
Sugar*
2.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.
Meanwhile, halve fennel. Remove and discard the core and outer layer, then cut fennel into 1/2-inch pieces. Zest 1/4 tsp (1/2 tsp) clementine rind, then peel clementine and separate into segments.
Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then fennel, half the corn (use all for 4 ppl) and half the Cajun Spice Blend. Cook, stirring often, until veggies begin to soften, 5-6 min. Season with salt and pepper.Add crushed tomatoes, red pepper pesto, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water. Cook, stirring occasionally, until stew thickens slightly, 2-3 min.
Meanwhile, add vinegar, 1/2 tsp (1 tsp) clementine zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. On a separate cutting board, remove and discard tails. Season with salt, pepper and remaining Cajun Spice Blend.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**
Add spring mix and clementines to the bowl with dressing (from step 4), then toss to combine.Divide rice between bowls. Top with stew and shrimp.Serve salad alongside.Sprinkle goat cheese over salad.
