Smart Creamy Chive and Horseradish Shrimp
with Sweet Mustard Veggies- Shrimp
- Egg
- Mustard
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Tree nuts
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Red potato • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Green beans • Spinach • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Rice vinegar (rice vinegar, sugar, salt) • Radish • Chives.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
300 g
Red Potato
28 g
Baby Spinach
170 g
Green Beans
2 unit(s)
Radish
7 g
Chives
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Creamy Horseradish Sauce
(Contains: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans, May contain traces of allergens, Mustard, Egg)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Line a baking sheet with parchment paper.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To the prepared baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 20-24 min, flipping halfway through, until tender and golden.
- Thinly slice radishes.
- Thinly slice chives.
- Trim green beans, then cut in half.
- Line another baking sheet with parchment paper.
- To one side of the prepared baking sheet, add green beans and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Using a strainer, drain and rinse shrimp. Pat shrimp dry with paper towels, then season with salt and pepper.
- Arrange shrimp on the baking sheet beside green beans. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Roast in the middle of the oven for 8-12 min, until beans are tender-crisp and shrimp are cooked through.** (NOTE: For 4 servings, use two baking sheets and roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, to a large bowl, add vinegar, half the mustard and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then stir to combine. This is your veggie dressing.
- To a small bowl, add mayo, creamy horseradish sauce, remaining mustard and half the chives. Season with salt and pepper, then stir to combine. This is your finishing sauce.
- To the bowl with dressing, add potatoes, green beans, radishes and spinach. Toss to combine.
- Divide spinach between plates.
- Top with veggies, shrimp and creamy chive-horseradish sauce.
- Sprinkle remaining chives over top.
If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Cook shrimp in the same way the recipe instructs you to cook salmon.
