Cal Smart Mango-Glazed Shrimp
with Curried Chickpeas and Crispy Shallots
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Carrot • 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 (wheat) (onion, palm oil, wheat flour, salt) • Vegetable stock powder (soy, sulphites) (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) • 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(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
1 unit(s)
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
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.
- 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, 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, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- On a foil-lined baking sheet, toss shrimp with 1 tbsp (2 tbsp) mango chutney and 1 tsp (2 tsp) oil.
- Broil in the middle of the oven for 6-9 min, until lightly charred and cooked through.**
- Add half the cilantro to chickpea stew. Season with salt and pepper, then stir to combine.
- Divide chickpea 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, using a strainer, drain and rinse, then pat dry with paper towels. Season with salt and pepper. On a foil-lined baking sheet, toss shrimp with 1 tbsp (2 tbsp) mango chutney and 1 tsp (2 tsp) oil. Broil in the middle of the oven for 6-9 min, until lightly charred and cooked through.**
