Spanish-Style Shrimp Bowls
with Kale and Lemony Bulgur
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Kale • Almonds • Mayonnaise (mustard, egg) (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) • Honey • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Sweet Bell Pepper
56 g
Kale, chopped
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Gluten, Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Gluten, Soy, Sulphites, Milk, Mustard, Sesame, Crustaceans, Fish, Wheat)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts)
1 unit(s)
Honey
Not included in your delivery
5 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 350°F. Wash and dry all produce.
- To a medium pot, add 1 1/2 cups (3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Zest, then juice lemon.
- Peel, then mince or grate garlic.
- Drain and rinse shrimp, then pat dry with paper towels.
- On a parchment-lined baking sheet, toss together almonds, half the Smoked Papika-Garlic Blend and 1/2 tsp (1 tsp) of olive oil.
- Toast in the middle of the oven for 6-8 min, until golden. Season with salt. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add 1 1/2 tsp (3 tsp) olive oil, then garlic, peppers and kale. Cook for 4-5 min, until peppers are tender-crisp and kale has wilted. Season with salt and pepper.
- Remove from heat, stir in lemon juice.
- Transfer to another plate.
- To the same pan, add 3 tsp (6 tsp) olive oil, then remaining Smoked Paprika-Garlic Blend. Cook for 30 sec, stirring constantly, until fragrant.
- Add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Season with salt and pepper.
- Remove from heat, then stir in 2 tsp (4 tsp) honey.
- In a small bowl, combine mayo, lemon zest, remaining honey and 1/2 tsp (1 tsp) water.
- Fluff bulgur with a fork, then stir in half the almonds.
- Divide bulgur and veggies between bowls. Top with shrimp.
- Drizzle lemon-mayo sauce over top.
- Sprinkle with remaining almonds.
