Smart Mango-Glazed Shrimp
with Curried Chickpeas and Crispy Shallots
Warm your belly and your soul with this hearty shrimp dinner! Salmon fillets are topped with mango chutney and roasted until sticky, then paired with a curried chickpea stew! Topped with crispy bits of crunchy shallots, this meal delivers the perfect bite every time.
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Shrimp • Carrots • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 unit
Chickpeas
(May contain traces of: Gluten, Wheat)
1 unit
Carrot
7 g
Cilantro
14 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Mango Chutney
(May contain traces of: Gluten, Wheat, Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Milk)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Mustard, Sesame, Tree nuts, Milk, Peanuts)
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Wheat, Mustard, Sesame, Soy, Sulphites, Tree nuts, Milk, Peanuts, Triticale)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
3 tsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.
- Roughly chop cilantro.
- Using a strainer, drain and rinse chickpeas.
- To a medium bowl, add chickpeas. Using a fork, gently mash until they just burst.
- Heat a large pot over medium heat.
- When the pot is hot, add 2 tsp (4 tsp) oil and carrots. Season with salt and pepper.
- Cook for 3-4 min, stirring often until tender-crisp.
- Add chickpeas, Cumin-Turmeric Spice Blend, vegetable stock powder, 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) mango chutney and 1 1/4 cups (2 cups) water. Stir to combine.
- Bring chickpea stew to a boil, then reduce heat to medium-low.
- Cover and cook for 8-10 min, stirring occasionally, until stew is slightly thickened and fragrant.
- Remove from heat and cover to keep warm.
- While chickpeas cook,drain and rinse shrimp, then pat dry with paper towels.
- On a baking sheet, toss shrimp and 1 tbsp( 2 tbsp) mango chutney and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Broil in the middle of the oven for 5-6 min, until lightly charred and cooked through.**
- Add half the cilantro to chickpea stew. Season with salt and pepper, then stir to combine.
- Divide stew and shrimp between bowls.
- Sprinkle half the crispy shallots (use all for 4 servings) and remaining cilantro over top.
If you've opted to add shrimp, while chickpeas cook, drain and rinse shrimp, then pat dry with paper towels. On a baking sheet, toss shrimp and 1 tbsp (2 tbsp) mango chutney and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Broil in the middle of the oven for 5-6 min, until lightly charred and cooked through.**
Disregard instrustions to remove and discard salmon skin. Divide stew and shrimp between bowls.
