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Carb Smart Moroccan-Style Shrimp Stew

Carb Smart Moroccan-Style Shrimp Stew

with Zucchini, Feta and Almonds

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This fragrant, savoury stew is inspired by the flavours of North Africa. A sprinkle of dry-roasted almonds adds a light crunch on top.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart (50g or less)
Allergens:Crustacean/CrustacéMilk/LaitTree Nut/NoixWheat/Blé

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)

200 g

Zucchini

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes

1 tbsp

Moroccan Spice Blend

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

56 g

Baby Spinach

15 g

Ginger

1 tbsp

Garlic Puree

1 unit

Vegetable Broth Concentrate

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories470 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate34 g
Sugar14 g
Dietary Fiber8 g
Protein31 g
Cholesterol180 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
Utensilsarrow down iconarrow down icon
Large Bowl
Large Non-Stick Pan
Paper Towel
Strainer
Measuring Cups
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Cut zucchini in half lengthwise, then into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate half the ginger (use all for 4 ppl).

2

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. (NOTE: For 4 ppl, use a large pot.) When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer shrimp to a large bowl.

3

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini and peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Transfer veggies to the large bowl with shrimp.

4

Add 1/2 tbsp oil (dbl for 4 ppl), then ginger, garlic puree, flour and Moroccan Spice Blend to the same pan. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes, broth concentrate and 2/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until stew thickens slightly, 5-6 min. Stir in shrimp, veggies and spinach. Cook, stirring occasionally, until spinach wilts, 1-2 min.

5

While stew cooks, heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

6

Divide stew between bowls. Sprinkle feta and toasted almonds over top.