Protein Swap | Viral One-Pan Marry Me Shrimp
with Heirloom Tomatoes & Lacinato Kale
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
When Marry Me Chicken went viral, it was clear that sun-dried tomatoes and cream were life partners. We’re subbing in tender pink curls of shrimp, and finishing the dish in seasonal style: a topping of chopped heirloom tomatoes and basil puts a ring on it!
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Heirloom tomatoes
- 1 Bunch of lacinato kale
- 14g Basil
- 15g Sliced sun-dried tomatoes
- 15g Minced roasted garlic
- 120ml Heavy cream
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk, Shrimp, Sulphites
You will need:
Oil
Salt & pepper (S&P)
Large high-sided pan (non-stick if possible)
Total Fat
36 g
Saturated Fat
15 g
Sodium
1630 mg
Total Carb
35 g
Sugars
10 g
Protein
33 g
Fibre
8 g
Preparation
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with ½ the spices and S&P.
- In a large, high-sided 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.
- Transfer to a plate and reserve the pan.
Start the sauce
- Remove the kale leaves from the stems; roughly chop the leaves.
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the kale, garlic, sun-dried tomatoes, remaining spices and S&P.
- Sauté, 2 to 3 min., until the kale has wilted.
- Add the cream, ½ cup water (double for 4 portions) and S&P.
- Simmer, 2 to 3 min., until beginning to thicken.
Make the tomato topping
- Meanwhile, small-dice the heirloom tomatoes.
- Pick the basil leaves off the stems; tear the leaves.
- In a small bowl, combine the heirloom tomatoes, ½ the basil, a drizzle of oil and S&P.
Finish the sauce
- To the pan, add the shrimp and remaining basil.
- Cook, partially covered, 2 to 3 min., until the sauce has thickened.
Plate your dish
- Divide the shrimp and sauce between your plates.
- Garnish the shrimp with the tomato topping. 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.
