Protein Swap | Miso Butter Shrimp Traybake
with Crunchy Peanuts
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
This easy-sailing traybake has tender textures locked down. It begins with baby potatoes that roast to golden, accompanied by sweet peppers and pink curls of shrimp. It finishes with satiny smooth miso-soy butter, and a sprinkling of peanuts for background crunch.
We will send you:
- 285g Shrimp (BAP-certified)
- 450g Baby potatoes
- 2 Sweet peppers
- 45ml Sweet soy sauce
- 25g Chopped peanuts
- 20g White miso paste
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Milk, Mustard, Peanuts, Shrimp, Soy, Sulphites, Wheat
You will need:
Basting brush
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
10 g
Sodium
2090 mg
Total Carb
78 g
Sugars
30 g
Protein
31 g
Fibre
10 g
Preparation
Start the traybake
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 15 to 17 min., until partially cooked.
Mise en place
- Meanwhile, halve, core and cut the sweet peppers lengthwise into ½ inch pieces. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 10 sec. increments, until melted. Add the miso and soy sauce (start with ½).
Finish the traybake
- Pat the shrimp dry (remove the shells from the tails if desired).
- When the potatoes are partially cooked, remove from the oven and add the sweet peppers and shrimp.
- Brush the shrimp with the miso-soy mixture. Sprinkle with the peanuts.
- Bake, 6 to 8 min., until the shrimp* are cooked through and the vegetables are tender.
Plate your dish
- Divide the traybake between your plates. 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.
