SuperQuick Greek-Style Double Shrimp

Name: SuperQuick Greek-Style Double Shrimp with Yogurt Sauce and Chopped Salad
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 570 g Shrimp; ¾ cup Basmati Rice; 7.5 g Vegetable Stock Powder; 3 tbsp Yogurt Sauce; ½ tbsp Red Wine Vinegar; 1 tbsp Garlic Puree; 1 unit(s) Tomato; ¼ cup Feta Cheese, crumbled; 56 g Spring Mix; 3 g Lemon-Pepper Seasoning; 1 tbsp Unsalted Butter*; 2 tbsp Oil*; ¼ tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Yogurt Sauce and Chopped Salad

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Get ready to dig into lemon-pepper shrimp, buttery rice and creamy yogurt sauce! A tomato-and-spring mix chopped salad rounds out this super-quick weeknight winner.

Ingredients: Shrimp • Basmati rice • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Red wine vinegar • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).

Tags:

SuperQuick

•Protein Plus

Allergens:

Shrimp

•Soy

•Sulphites

•Milk

The quantities provided above are averages only.

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

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

570 g

Shrimp

¾ cup

Basmati Rice

7.5 g

Vegetable Stock Powder

3 tbsp

Yogurt Sauce

½ tbsp

Red Wine Vinegar

1 tbsp

Garlic Puree

1 unit(s)

Tomato

¼ cup

Feta Cheese, crumbled

56 g

Spring Mix

3 g

Lemon-Pepper Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

2 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories760 kcal

Fat30 g

Saturated Fat10 g

Carbohydrate72 g

Sugar4 g

Dietary Fiber3 g

Protein50 g

Cholesterol395 mg

Sodium2670 mg

Trans Fat0.4 g

Potassium650 mg

Calcium300 mg

Iron3.5 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

Before starting, to a medium pot, add 1 1/4 cup (2 1/2 cups) water. Cover and bring to a boil over high.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, stock powder and 1 tbsp (2 tbsp) butter.
Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with half the Lemon-Pepper Seasoning (use all for 4 servings) and salt.
Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then shrimp and garlic puree. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Don't crowd the pan; cook in batches, if needed.
Remove from heat, then cover to keep warm.

Core, then chop tomato.

To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
Add tomatoes, spring mix and feta.
Just before serving, toss to combine.

Fluff rice with a fork.
Divide shrimp, rice and salad between plates.
Serve yogurt sauce alongside or drizzle over top.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp.** Work in batches, if necessary.