Shrimp with Gremolata Butter
and Broccoli Puttanesca
In this dish, gremolata — a sauce of freshly chopped parsley, zingy lemon zest and garlic — is paired with butter to create the ideal accompaniment to pan-fried shrimp. It's served with a simple, savoury broccoli puttanesca.
Ingredients: Shrimp • Broccoli • Baby tomatoes • Lemon • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Parsley • Garlic.
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.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
227 g
Broccoli
113 g
Baby Tomatoes
1 unit(s)
Lemon
1 unit(s)
Shallot
7 g
Parsley
2 unit(s)
Garlic, cloves
30 g
Mixed Olives
(May contain: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then thinly slice shallot.
- Cut broccoli into bite-sized pieces.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- Zest, then juice lemon.
- Halve tomatoes.
- Drain olives, reserving olive brine. Halve olives.
- Heat a large non-stick pan over medium-high.
- When hot, add broccoli and 1/4 cup (1/3 cup) water. Cook for 4-5 min, stirring occasionally, until tender-crisp.
- Add 1 tbsp (2 tbsp) oil, then shallots, tomatoes, olives with their brine and half the garlic. Cook for 3-4 min, until veggies soften.
- Remove from heat. Season with salt and pepper. Cover to keep warm.
- Meanwhile, heat a medium non-stick pan (use a large non-stick pan for 4 servings) over medium-high.
- While the pan heats, using a strainer, drain and rinse shrimp. Pat shrimp dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove the pan from heat. Transfer shrimp to a plate, then cover to keep warm. Set the pan aside to cool, 2 min.
- Reheat the same pan over medium-low. Add 2 tbsp (4 tbsp) butter and remaining garlic. Cook for 1 min, stirring often, until butter melts and garlic is fragrant.
- Remove from heat, then add lemon zest, lemon juice and half the parsley. Stir to combine. Season with salt and pepper. Cover to keep warm.
- Divide shrimp and broccoli puttanesca between plates.
- Drizzle gremolata butter over shrimp.
- Sprinkle remaining parsley over top.
If you've opted for shrimp, heat a medium non-stick pan (use a large non-stick pan for 4 servings) over medium-high. While the pan heats, using a strainer, drain and rinse shrimp. Pat shrimp dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
