Carb-Wise: Seared Shrimp & Crisp String Pea Salad
with Chive Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
430 /serving
Step into action with a snippy snappy salad that celebrates the growing season. Give your string peas and green peas the quickest of blanchings to ensure they retain their crispness. Tossed with baby greens in a chive and garlic vinaigrette, they’ll reward you with an uplifting effect. Top off each serving with pan-seared shrimp that come off the pan lively and luscious in a sprinkling of zesty herbs.
We will send you:
- 285g Shrimp
- 200g String peas (sugar snap peas or snow peas)
- 1 Bunch of chives (or garlic chives)
- 1 Garlic clove
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Apple cider vinegar
- 150g Green peas
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Shrimp, Sulphites
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
3 g
Sodium
1320 mg
Total Carb
25 g
Sugars
9 g
Protein
29 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice the chives. Mince the garlic.
Blanch the vegetables
Add the string peas to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. In the final min., add the green peas. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Make the vinaigrette
In a large bowl, combine the vinegar, chives, garlic, 3 tbsp oil (double for 4 portions), ½ the spices and S&P.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad & serve
To the bowl of vinaigrette, add the vegetables and baby greens; toss well. Divide the salad between your plates. Top with the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
