Lemony Shrimp and Rice

Name: Lemony Shrimp and Rice with Feta Sauce and Fresh Salad
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 285 g Shrimp; ¾ cup Basmati Rice; 113 g Spring Mix; 113 g Carrot, julienned; 1 unit(s) Mini Cucumber; 1 unit(s) Lemon; 1 unit(s) Greek Yogurt; ¼ cup Feta Cheese, crumbled; 7.5 g Vegetable Stock Powder; 7 g Zesty Garlic Blend; 2 tbsp Unsalted Butter*

with Feta Sauce and Fresh Salad

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A delicious recipe that will eat quicker than the time it took to cook! Bright seasoned and lemon-shrimp cooked in butter top savory rice for a meal the whole family will approve of. A zingy feta yogurt sauce and side salad bring wholesomeness the entire family will love.

Allergens:

Shrimp

•Milk

•Soy

•Sulphites

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

Spring Mix

113 g

Carrot, julienned

1 unit(s)

Mini Cucumber

1 unit(s)

Lemon

1 unit(s)

Greek Yogurt

(Contains: Milk)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

7.5 g

Vegetable Stock Powder

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

7 g

Zesty Garlic Blend

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

Not included in your delivery

2 tbsp

Unsalted Butter*

Nutrition Values

Calories590 kcal

Fat18 g

Saturated Fat9 g

Carbohydrate77 g

Sugar6 g

Dietary Fiber3 g

Protein30 g

Cholesterol225 mg

Sodium1620 mg

Trans Fat0.5 g

Potassium700 mg

Calcium225 mg

Iron2.3 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

•Box Grater

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Large Bowl

•Medium Bowl

•Strainer

•Large Non-Stick Pan

Cooking Steps

Add 1 1/4 (2 1/2) cups water, and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, grate the carrot on the largest side of a box grater.
Once boiling, add rice and half the carrots, then 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.

Zest then juice half the lemon. Cut remaining into wedges.
Thinly slice cucumber.

Add lemon zest, yogurt, half the feta, __ tsp sugar, and ___ water to a medium bowl. Season with salt and pepper, then stir to combine.
Add 1 tbsp (2 tbsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 (1/2) tsp sugar to a large bowl. Season with salt and peper, then stir to combine. Add cucumbers spring mix and remaining carrot to bowl. Do not mix until step 5!

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
Add shrimp and Zesty Garlic blend. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**