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Cal Smart Brown Butter Sage Shrimp

Cal Smart Brown Butter Sage Shrimp

with Creamy Farro and Roasted Sweet Potatoes

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This unassuming dish is bursting with robust flavours – sweet, zesty, savoury, garlicky, nutty! Wonderfully satisfying and low on calories.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:QuickCalorie Smart (650kcal or less)
Allergens:Crustacean/CrustacéWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

1 unit

Garlic, cloves

½ cup

Farro

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

340 g

Sweet Potato

56 g

Green Peas

7 g

Sage

½ unit

Lemon

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

½ tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber10 g
Protein32 g
Cholesterol210 mg
Sodium1510 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Peeler
Paper Towel
Zester
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add farro, 1/2 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. Add peas to the pot with farro in the last 5 min of cooking. When farro is done, reserve 1/4 cup cooking water, then drain and return farro and peas to the same pot, off heat.

2

While farro cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

3

While sweet potatoes roast, zest half the lemon (whole lemon for 4 ppl). Pick a few sage leaves from stems, then thinly slice 1 tbsp (dbl for 4 ppl). Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl). When butter stops foaming, continue to cook, swirling the pan often, until butter is golden and fragrant, 3-4 min. (TIP: Keep your eye on it. Butter can burn quickly!) Add shrimp, garlic and sage. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove the pan from heat.

5

Add feta, lemon zest, broth concentrate, 1 tbsp reserved cooking water and 1 tbsp butter (dbl both for 4 ppl) to the pot with farro and peas. Heat over medium. Stir until feta is mostly melted and farro is creamy, 3-4 min. (TIP: Add more reserved cooking water, 1 tbsp at a time, if mixture gets too dry!) Remove the pot from heat. Add sweet potatoes. Season with salt and pepper, to taste, then stir to combine.

6

Divide creamy farro and brown butter sage shrimp between plates. Drizzle any remaining brown butter in the pan over top.