Creamy Tuscan Inspired-Shrimp Stew
with Savoury Leeks
Our juicy shrimp is the star of the show here. Served in an ultra-creamy sun-dried tomato and cream sauce with savoury leeks and juicy tomatoes, they need nothing more than a finishing sprinkle of fresh basil!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
113 g
Leek
113 g
Baby Tomatoes
237 mL
Cream
(Contains Milk)
¼ cup
Sundried Tomato Pesto
(Contains Milk)
1 unit
Vegetable Broth Concentrate
7 g
Basil
2 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Halve tomatoes. Peel, then mince or grate garlic. Pat shrimp dry with paper towels. Thinly slice basil.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tomatoes, leeks and garlic. Cook, stirring often, until leeks soften, 2-3 min.
Add shrimp to the pan with veggies. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Season with salt and pepper.
Add cream, broth concentrate and sun-dried tomato pesto. Cook, stirring often, until stew thickens slightly, 2-3 min. Stir in half the basil. Season with salt and pepper, to taste.
Divide shrimp stew between bowls. Sprinkle Parmesan and remaining basil over top.
