Scandi-Style Shrimp
with Apple and Pickled Onion Salad- Shrimp
- Sulphites
- Mustard
- Milk
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
Summer flavours made cozy! Dilly buttered potatoes are paired with honey and mustard-glazed shrimp. Pickled red onions are the perfect salad topper for a tangy, puckery pop! Ingredients: Yellow potato • Shrimp • Gala apple • Red onion • Spinach • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Dill • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites)
Ingredients
285 g
Shrimp
(Contains: Shrimp)
350 g
Yellow Potato
1 unit(s)
Gala Apple
1 unit(s)
Red Onion
7 g
Dill
56 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
1 unit(s)
Honey
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
¼ tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes and cut into quarters.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
- To a small pot, add onions, vinegar, half the honey and 2 tbsp (4 tbsp) water. Season with salt.
- Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until salt dissolves.
- Remove from heat, then transfer pickled onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- In a small bowl, combine mustard and remaining honey.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with Dill-Garlic Spice Blend, 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, then add honey-mustard mixture. Toss to coat shrimp.
- Meanwhile, core, then cut apple into 1/4-inch matchsticks.
- To a large bowl, add 1 1/2 tbsp (3 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Drain pickled onions and discard remaining pickling liquid.
- To the bowl with dressing, add pickled onions, apples and spinach. Toss to combine.
- When potatoes are done, finely chop dill.
- To the pot with potatoes, add half the dill and 1 tbsp (2 tbsp) butter.
- Gently toss for 1-2 min, to melt butter and coat potatoes. Season with salt and pepper.
- Divide shrimp, potatoes and salad between plates.
- Sprinkle remaining dill over top.
If you've opted to get shrimp, heat a large non-stick pan over medium-high heat. While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with Dill-Garlic Spice Blend, 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, then add honey-mustard mixture. Toss to coat shrimp.
