Gambas Al Ajillo
with Lemony White Beans & Lacinato Kale
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
We’re ordering in garlic shrimp from our favourite Spanish tapas bar. They’re tender and juicy, garlicky and lemony, just how we like ’em. And they’re woven together with robust white beans, lacinato kale and sweet pepper for a fortifying slow carb soirée.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Sweet pepper
- ½ Bunch of lacinato kale
- 1 Lemon
- 15g Minced roasted garlic
- 540ml White kidney beans (canned)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Shrimp
You will need:
Large pan
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
26 g
Saturated Fat
4 g
Sodium
1960 mg
Total Carb
58 g
Sugars
10 g
Protein
40 g
Fibre
23 g
Preparation
Mise en place
- Remove the kale leaves from the stems; roughly chop the leaves.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Drain and rinse the kidney beans.
- Halve the lemon; juice ½ and quarter the remaining ½.
Start the gambas al ajillo
- In a large pan, heat 2 tbsp olive oil (double for 4 portions) on medium-high.
- Add the kale, sweet pepper and garlic.
- Sauté, 3 to 4 min., until beginning to soften; season with ½ the spices and S&P.
Finish the gambas al ajillo
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pan, add the shrimp*, kidney beans and 1 tbsp olive oil (double for 4 portions). Cook, 1 to 2 min. per side, until opaque and cooked through and the vegetables are tender.
- Add the lemon juice.
Plate your dish
- Divide the gambas al ajillo between your plates.
- Garnish with the lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
