Smart Creamy Chive and Horseradish Shrimp
with Warm Veggie Medley
Golden roasted potato salad is tossed in a chive and lemon vinaigrette before being served alongside roasted shrimp and a zippy horseradish-chive sauce. Look no further for a delicious dinner.
Ingredients: Red potato • Shrimp • Green beans • Radish • Mayonnaise (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) (mustard, egg) • Spinach • Creamy horseradish sauce (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) (egg, mustard) • 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) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Chives.
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)
300 g
Red Potato
28 g
Baby Spinach
170 g
Green Beans
2 unit(s)
Radish
7 g
Chives
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May contain traces of: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May contain traces of: 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 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 sllice chives.
- Trim green beans, then cut in half.
- Line a 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 dry with paper towels, then season with salt and pepper.
- Arrange shrimp on baking sheet beside 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-medley 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, radish 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, then season with salt and pepper. Arrange shrimp on baking sheet beside 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.)