Shrimp Scampi
with Lemon Rice Pilaf
Garlic and shrimp aren't the only stars of this dish. We've paired them with a lemon rice pilaf stuffed full of peas, fresh tomatoes and bright parsley. Your taste buds will be singing!
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 Crustacean/Crustacé)
¾ cup
Basmati Rice
1 unit
Lemon
1 tbsp
Garlic Puree
7 g
Parsley
56 g
Green Peas
160 g
Sweet Bell Pepper
1 unit
Chicken Broth Concentrate
56 g
Onion, chopped
½ tbsp
Italian Seasoning
80 g
Tomato
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce.
Roughly chop parsley. Core, then cut the peppers into 1/2-inch pieces. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges. Drain and rinse shrimp, using a strainer, then pat dry with paper towels.
Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl), peas and broth concentrate. Cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, toss shrimp, peppers, lemon zest, half the garlic puree, 1/2 tbsp Italian Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven, until shrimp just turns pink, 5-6 min.**
While shrimp and peppers broil, heat a small pot over medium-low heat. Add 1 1/2 tbsp butter (dbl for 4 ppl) and remaining garlic puree. Cook, stirring together, until butter has melted and garlic is fragrant, 2-3 min. Remove pot from heat. Transfer garlic butter to a medium bowl. Set aside.
Fluff rice with a fork, then add tomatoes, lemon juice and half the parsley. Season with salt and pepper. Stir to combine.
Add shrimp and peppers to the bowl with garlic butter. Mix together. Divide rice pilaf between plates, then top with shrimp, peppers and any juices from the bowl. Sprinkle with remaining parsley. Squeeze over a lemon wedge, if desired.
