Smart Shrimp with Horseradish Remoulade
with Warm Potato and Green Bean Salad
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients: Red potato • Shrimp • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • 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) • Lemon • 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) • Garlic.
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)
Garlic, cloves
170 g
Green Beans
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
90 mL
Dill Pickle, sliced
1 tbsp
Creamy Horseradish Sauce
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Egg)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Egg)
300 g
Red Potato
½ unit(s)
Lemon
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Trim, then halve green beans.
- 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.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- To the pot with potatoes, add green beans in the last 3-4 min of cooking. Continue cooking until potatoes are fork-tender and beans are tender-crisp.
- Drain potatoes and green beans, then transfer to a large bowl.
- Meanwhile, zest then juice half the lemon (use whole lemon for 4 servings).
- Peel, then mince or grate garlic.
- Finely chop half the pickles. Roughly chop remaining pickles.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- To a small bowl, combine horseradish, half the mayo, half the mustard, finely chopped pickles and 1/4 tsp (1/2 tsp) garlic.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Meanwhile, to the bowl with potatoes and green beans, add lemon zest, 1/2 tbsp (1 tbsp) lemon juice, remaining mayo, remaining mustard, remaining garlic and roughly chopped pickles.
- Season with salt and pepper, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar if you like.)
- Divide potato salad and shrimp between plates.
- Dollop horseradish remoulade over shrimp.
If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels.
Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
