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Maple Shrimp and Chili Bacon
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Maple Shrimp and Chili Bacon

Maple Shrimp and Chili Bacon

with Spinach and Arugula Salad

Get ready for a 20-minute dinner inspired by Canadian summer flavours! Maple shrimp and sticky chili bacon top this salad of tasty sweet corn and tender baby greens. Finish it off with a drizzle of everyone's favourite dressing: creamy ranch!

Tags:
Quick
Optional Spice
Allergens:
Shrimp/Crevettes
Milk
Egg
Mustard
Barley
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

100 g

Bacon Strips

113 g

Corn Kernels

2 unit

Green Onion

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

¼ tsp

Chili Powder

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

2 tbsp

Maple Syrup

1 tbsp

White Wine Vinegar

(Contains Sulphites)

80 g

Tomato

113 g

Arugula and Spinach Mix

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate57 g
Sugar21 g
Dietary Fiber5 g
Protein36 g
Cholesterol215 mg
Sodium1760 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

Large Non-Stick Pan
Strainer
Baking Sheet
Paper Towel
Aluminum Foil
Colander
Measuring Spoons
Large Bowl
Whisk

Instructions

Char corn
1

Before starting, preheat the broiler to high. Wash and dry all produce. Heat Guide for Step 3(dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Season with salt and pepper. Cover and cook, flipping once halfway through, until dark golden-brown, 5-6 min. Transfer to a plate.

Prep bacon and shrimp
2

Meanwhile, cut bacon into 1/2-inch pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp and half the maple syrup to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside.

Cook bacon and shrimp
3

Heat the same pan (from step 1) over medium-high. Add bacon to the dry pan. Sprinkle 1/4 tsp chili powder over top. (NOTE: Reference heat guide.) Cook, stirring often, until bacon is crispy, 4-5 min. Transfer to a paper towel-lined plate. While bacon cooks, broil shrimp in the middle of the oven until they just turn pink, 5-6 min.

Prep remaining ingredients
4

Meanwhile, cut ciabatta into 1/2-inch pieces. Thinly slice green onions. Roughly chop tomato. Add sour cream, vinegar, chives, mayo and 1/4 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Broil croutons
5

Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. When shrimp are done, broil croutons in the middle of the oven until golden-brown and crisp, 3-4 min. (TIP: Keep an eye on the croutons so they don't burn!)

Finish and serve
6

Drizzle remaining maple syrup over shrimp. Add arugula and spinach mix, tomatoes and croutons to the large bowl with dressing. Toss to combine. Divide salad between plates. Top with charred corn, chili bacon and shrimp.