Buttery Dill-Garlic Shrimp
with Feta Sauce and Fresh Salad- Shrimp
- Milk
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Shrimp • Basmati rice • Carrots • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Lemon • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (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-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
56 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: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add stock powder, 1 1/4 (2 1/2) cups water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice and half the carrots, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Zest then juice half the lemon. Cut remaining into wedges.
- Thinly slice cucumber.
- To a medium bowl, add lemon zest, yogurt, half the feta and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
- To a large bowl, add 1 tbsp (2 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 (1/4) tsp sugar. Season with salt and pepper, then stir to combine. To the bowl, add cucumbers, spring mix and remaining carrot. Do not mix until step 5.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When the pan is hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat. Add 1 tbsp (2 tbsp) butter and Dill-Garlic Spice Blend. Stir to combine.
- Toss salad to coat.
- Divide rice and salad between plates.
- Top rice with shrimp.
- Dollop feta sauce over top.
- Sprinkle remaining feta over salad.
- Squeeze a wedge of lemon over top.
