Indian Double Shrimp with Coconut-Braised Veggies
with Couscous and Garlic-Yogurt Sauce- Shrimp
- Wheat
- Milk
- Mustard
- Gluten
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Coconut milk (coconut extract, water) • Carrot • Kale • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Roma tomato • Moroccan couscous (wheat) (durum wheat semolina) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro • Garlic.
Ingredients
570 g
Shrimp
(Contains: Shrimp)
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
113 g
Kale, chopped
1 unit(s)
Carrot
1 unit(s)
Tomato
7 g
Cilantro
1 unit(s)
Coconut Milk
1 unit(s)
Greek Yogurt
(Contains: Milk)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper.
- To a small bowl, add three-quarters of the yogurt and half the garlic. Season with salt and pepper. Stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, carrots and 1/4 cup water. Season with salt and pepper. Cook for 3-5 min, stirring often, until carrots are tender-crisp and liquid evaporates.
- Add coconut milk, kale, remaining garlic and half the Indian Spice Mix. Reduce heat to medium-low. Cook for 5-7 min, stirring occasionally, until veggies are tender and sauce thickens slightly. Season with salt and pepper.
- Meanwhile, line a baking sheet with foil.
- Drain and rinse shrimp, then pat dry with paper towels.
- To the prepared baking sheet, add shrimp, remaining Indian Spice Mix, remaining yogurt and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Broil in the top of the oven for 5-6 min, until shrimp are lightly charred and cooked through.**
- Fluff couscous with a fork. Stir in tomatoes and half the cilantro.
- Divide couscous between bowls.
- Top with braised veggies, shrimp and garlic-yogurt sauce.
- Sprinkle remaining cilantro 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.
