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Steaks and Sautéed Shrimp
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Steaks and Sautéed Shrimp

Steaks and Sautéed Shrimp

with Zucchini and Heirloom Tomatoes

In this upside-down surf and turf meal, shrimp is coated in peppery Montreal steak spice, while juicy steaks get a pat of garlic butter. A fresh salad of zucchini and tomatoes balances out this heavy hitter!

Allergens:
Shrimp/Crevettes
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Beef Steak

285 g

Shrimp

(Contains Shrimp/Crevettes)

½ tbsp

Montreal Steak Spice

7 g

Tarragon

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

113 g

Baby Heirloom Tomatoes

1 tbsp

Garlic Puree

56 g

Spring Mix

400 g

Zucchini

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories810 kcal
Fat56 g
Saturated Fat16 g
Carbohydrate15 g
Sugar7 g
Dietary Fiber4 g
Protein62 g
Cholesterol300 mg
Sodium1380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Measuring Spoons
Baking Sheet
Large Bowl
Whisk
Paper Towel
Strainer
Medium Bowl
Large Non-Stick Pan
Aluminum Foil

Instructions

Prep
1

Before starting, remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Preheat the oven to 425°F. Wash and dry all produce. Halve tomatoes. Cut zucchini into 1/2-inch rounds. Roughly chop tarragon leaves. Add half the garlic puree and 2 tbsp softened butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Make tarragon dressing and roast zucchini
2

Whisk together vinegar, 1 tbsp tarragon, 2 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. (TIP: Add more tarragon, to taste, if desired.) Season with salt and pepper, to taste. Set aside.Add zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven until tender-crisp, 15-17 min.

Prep steaks and shrimp
3

Using a strainer, drain and rinse shrimp, then pat dry with paper towels.Transfer to a medium bowl and drizzle with 1/2 tbsp oil (dbl for 4 ppl). Add half the Montreal Steak Spice (all for 4 ppl) and remaining garlic puree, then toss to combine. Pat steaks dry with paper towels. Season with salt and pepper, then drizzle with 1/2 tbsp oil (dbl for 4 ppl).

Cook steaks
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 1-2 min per side. Remove the pan from heat and transfer steaks to another unlined baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-8 min.**

Cook shrimp
5

Reheat the same pan over medium-high.When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

Finish and serve
6

Transfer steaks to a plate. Divide garlic butter between steaks, then loosely cover with foil and set aside to rest, 2-3 min.Meanwhile, add zucchini, tomatoes and spring mix to the bowl with dressing, then toss to coat. Divide salad, steaks and shrimp between plates.