Scandinavian-Style Shrimp

Name: Scandinavian-Style Shrimp with Apple-and-Pickled Onion Salad
Total time: 25 min
Yield: 2
Cuisine: Scandinavian
Ingredients: 285 g Shrimp; 350 g Yellow Potato; 1 unit Gala Apple; 1 unit Red Onion; 7 g Dill; 56 g Baby Spinach; 1 tbsp White Wine Vinegar; 1 tbsp Whole Grain Mustard; 1 unit Honey; 4 g Dill-Garlic Spice Blend; ¼ tsp Salt*; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Pepper*

with Apple-and-Pickled Onion Salad

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Summer flavours made cozy! Dilly buttered potatoes are paired with honey-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)

Tags:

Quick

Allergens:

Shrimp

•Sulphites

•Mustard

•Milk

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.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains: Shrimp)

350 g

Yellow Potato

1 unit

Gala Apple

1 unit

Red Onion

7 g

Dill

56 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

1 tbsp

Whole Grain Mustard

(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

1 unit

Honey

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May contain traces of: 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

Calories470 kcal

Fat15 g

Saturated Fat5 g

Carbohydrate58 g

Sugar18 g

Dietary Fiber7 g

Protein26 g

Cholesterol195 mg

Sodium1370 mg

Trans Fat0.4 g

Potassium1300 mg

Calcium175 mg

Iron3.5 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

•Colander

•Large Pot

•Measuring Spoons

•Medium Bowl

•Large Non-Stick Pan

•Small Bowl

•Strainer

•Large Bowl

•Whisk

Cooking Steps

PDF

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. To a medum bowl, transfer pickled onions, including pickling liquid. Place in the fridge to cool.

In a small bowl, combine mustard and remaining honey.
Using strainer, drain and rinse shrimp and pat dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend.
Heat a large non-stick pan over medium-high.
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, tossing to coat.

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 for 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 salt, pepper and Dill-Garlic Spice Blend. Heat a large non-stick pan over medium-high. 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, tossing to coat.