Greek-Inspired Roasted Shrimp Dinner

Name: Greek-Inspired Roasted Shrimp Dinner with Lemony Feta Sauce and Fresh Salad
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 285 g Shrimp; ¾ cup Basmati Rice; 113 g Baby Spinach; 113 g Baby Tomatoes; 7 g Dill; 1 unit(s) Lemon; ¼ cup Feta Cheese, crumbled; 1 tbsp Vegetable Stock Powder; 4 tbsp Mayonnaise; 1 tbsp Zesty Garlic Blend; 28 g Almonds, sliced; 1.5 tbsp Oil*; 0.13 tsp Salt*; 1 tbsp Unsalted Butter*; ½ tsp Sugar*; 0.13 tsp Pepper*

with Lemony Feta Sauce and Fresh Salad

Get Up To 20 Free Meals + Free Sides for Life

This fresh seafood dinner is sure to please the whole family. Roasted shrimp gets the Greek treatment when paired with feta-dill sauce and brings balance and flavour to your dinner table any night of the week.

Ingredients: Shrimp • Basmati rice • Spinach • Baby tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Almonds • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (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) • Dill • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

Family Friendly

Allergens:

Shrimp

•Milk

•Soy

•Sulphites

•Mustard

•Egg

•Tree nuts

•Almonds

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 Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains: Shrimp)

¾ cup

Basmati Rice

113 g

Baby Spinach

113 g

Baby Tomatoes

7 g

Dill

1 unit(s)

Lemon

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

1 tbsp

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)

4 tbsp

Mayonnaise

(Contains: Mustard, Egg May contain traces of: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

1 tbsp

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)

28 g

Almonds, sliced

(Contains: Tree nuts, Almonds May contain traces of: Tree nuts, Peanuts)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains: Milk)

½ tsp

Sugar*

0.13 tsp

Pepper*

Nutrition Values

Calories880 kcal

Fat50 g

Saturated Fat11 g

Carbohydrate77 g

Sugar5 g

Dietary Fiber6 g

Protein37 g

Cholesterol230 mg

Sodium2080 mg

Trans Fat0.5 g

Potassium900 mg

Calcium300 mg

Iron5 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

•Measuring Spoons

•Measuring Cups

•Zester

•Parchment Paper

•Baking Sheet

•Small Bowl

•Large Bowl

Cooking Steps

PDF

Add rice, vegetable stock powder, half the Zesty Garlic spice blend, and 1 tbsp (2 tbsp) butter to boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, zest, then juice lemon.
Thinly slice cucumber.
Halve tomatoes.
Roughly chop half the spinach. (The whole spinach will be for your salad.)
Roughly chop dill.

Combine remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper.
Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Add to bowl with and toss to coat. Arrange on a parchment-lined baking sheet.
Roast in the bottom of the oven until cooked through, 8-10 min.**

Add feta, lemon zest, mayo and half the dill to a small bowl. Season with salt and pepper, then stir to combine.
Add 1 tbsp (2 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
Fluff rice with a fork. Stir in chopped spinach. Cover and let stand until spinach wilts,1-2 min.

Add cucumber, tomatoes, almonds and remaining spinach to bowl with dressing. Toss to coat.
Divide rice, shrimp and salad between plates.
Dollop feta-dill sauce over top.
Sprinkle remaining dill over top, if desired.

If you've opted to get shrimp, using a strainer drain and rinse shrimp. Pat dry with paper towels. Transfer to a medium bowl, add Zesty Garlic oil mix and toss to coat. Arrange on a parchment-lined baking sheet. Cook in the same way the recipe instructs you to cook the tilapia.**