Protein Swap | Provençal Roasted Shrimp
over Summer Vegetable Ratatouille
Cooking time
20 minutes
Servings
2/4
Calories
280 /serving
Herbes de Provence and fresh seasonal veggies take us to the south of France on a summer evening. It’s a pleasure to eat paleo when you’ve got the summer bounty for a roasted ratatouille, made with lots of garlic and thyme, and topped with juicy shrimp.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 50g Diced onions
- 2 Yellow zucchini
- 1 Eggplant
- 280g Cherry tomatoes
- 4g Thyme
- 60ml Vegetable demi-glace
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Shrimp
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
9 g
Saturated Fat
2 g
Sodium
1070 mg
Total Carb
28 g
Sugars
14 g
Protein
26 g
Fibre
8 g
Preparation
Roast the vegetables & salmon
- Preheat the oven to 450°F.
- Medium-dice the zucchini and eggplant.
- On a lined sheet pan, toss with a drizzle of oil, ½ the herbes de Provence and S&P.
- Roast, 7 to 9 min., partially cooked.
- Pat the salmon dry; season with the remaining herbes de Provence and S&P.
- Flip the vegetables and add the salmon. Bake, 7 to 9 min., until the vegetables are tender and the salmon* is cooked through.
Start the ratatouille
- Meanwhile, pick the thyme leaves off the stems; roughly chop the leaves.
- In a large, high-sided pan, heat a generous drizzle of oil.
- Add the onions, garlic, thyme and S&P. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes and sauté, 1 to 3 min., until beginning to soften.
- Add the demi-glace and 1 cup water (double for 4 portions). Simmer, crushing the tomatoes, 3 to 5 min., until a sauce forms.
Finish the ratatouille & serve
- To the pan of sauce, add the vegetables. Cook, stirring often, 1 to 2 min., until combined.
- Divide the ratatouille between your plates.
- Top with the salmon. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
