Creamy Tuscan-Inspired Double Shrimp Stew
with Savoury Leeks
Our juicy shrimp is the star of the show here. Served in an ultra-velvety sun-dried tomato and cream sauce with savoury leeks and juicy tomatoes, these shrimp need nothing more than a finishing sprinkle of fresh parsley!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Shrimp)
1 unit
Leek
113 g
Baby Tomatoes
237 mL
Cream
(Contains Milk)
1 unit
Vegetable Broth Concentrate
7 g
Parsley
2 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Halve tomatoes. Peel, then mince or grate garlic. Pat shrimp dry with paper towels. Thinly slice leeks. Roughly chop parsley.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tomatoes, leeks and garlic. Cook, stirring often, until leeks soften, 2-3 min.
Add shrimp to the pan with veggies. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Season with salt and pepper.
Add cream, broth concentrate and sun-dried tomato pesto. Cook, stirring often, until stew thickens slightly, 2-3 min. Stir in half the parsley. Season with salt and pepper, to taste.
Divide shrimp stew between bowls. Sprinkle Parmesan and remaining parsley over top.
