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Cal Smart Brown Butter Sage Shrimp
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Cal Smart Brown Butter Sage Shrimp

Cal Smart Brown Butter Sage Shrimp

with Creamy Farro and Roasted Sweet Potatoes

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:
Quick
Calorie Smart
Allergens:
Crustacean/Crustacé
Wheat
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

1 unit

Garlic, cloves

½ cup

Farro

(Contains Wheat)

1 unit

Vegetable Broth Concentrate

¼ cup

Feta Cheese, crumbled

(Contains Milk)

340 g

Sweet Potato

56 g

Green Peas

7 g

Sage

½ unit

Lemon

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

½ tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories630 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber10 g
Protein32 g
Cholesterol210 mg
Sodium1510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Peeler
Paper Towel
Zester

Instructions

Cook farro
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.

Roast sweet potatoes
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.

Prep
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.

Brown butter and cook shrimp
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.

Finish farro
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.

Finish and serve
6

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