Broiled Garlic and Herb Butter Shrimp
with Parmesan Toast and Baby Kale Cucumber Salad
Garlic and shrimp aren't the only stars of this dish. We've paired it with a Parmesan toast and baby kale cucumber salad. Your tastebuds will be singing!
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 Crustacean/Crustacé)
12 g
Garlic
113 g
Baby Kale
¼ cup
Parmesan Cheese
(Contains Milk)
132 g
Mini Cucumber
4 unit
Ciabatta Roll
(Contains Gluten)
7 g
Parsley
1 unit
Lemon
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to and wash and dry all produce. Juice lemon. Thinly slice cucumber. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Toss shrimp with 1 tbsp oil on a baking sheet. Season with salt and pepper. Broil in middle of oven, until shrimp just turns pink, 5-6 min.
While shrimp broils, halve ciabatta, then brush cut sides with 1 tbsp oil. Arrange cut side-up on a baking sheet then sprinkle over Parmesan and half the parsley. Toast in the top of the oven until lightly golden, 2-3 min. (TIP: Keep an eye on your ciabatta so that it does not burn!). Cut toasts diagonally into triangles.
While ciabatta toasts, whisk together half the lemon juice, 1/2 tsp sugar and 2 tbsp oil in a large bowl. Season with salt and pepper. Add baby kale and cucumber. Toss together.
Heat a large non-stick pan over medium heat. When hot, add 3 tbsp butter and garlic. Cook, swirling the pan often, until fragrant, 1 min. Remove from heat. Add shrimp and remaining lemon juice. Stir to coat.
Divide shrimp and garlic-butter sauce between bowls. Sprinkle over remaining parsley. Serve kale salad and Parmesan toast on the side, for dipping!
