with Almond Bulgur and Roasted Pepper Pesto
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Zucchini • Bulgur wheat (wheat) (durum wheat semolina) • Roma tomato • Lemon • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Almonds • Spinach • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.
Allergens
Tags
Shrimp
285 g
Bulgur Wheat
0.5 cup
Zucchini
1 unit(s)
Tomato
1 unit(s)
Lemon
1 unit(s)
Baby Spinach
28 g
Garlic, cloves
1 unit(s)
Almonds, sliced
56 g
Roasted Pepper Pesto
0.25 cup
Mediterranean Spice Blend
7 g
Sugar
0.5 tsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- To a foil-lined baking sheet, add zucchini, half the Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) olive oil. Toss to coat. Season with salt and pepper.
- Broil in the middle of the oven for 7-10 min, until tender-crisp.
- Drain and rinse shrimp, then pat dry with paper towels. Sprinkle remaining Mediterranean Spice Blend over top of shrimp. Season with salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
- When the pan is hot, add shrimp, half the almonds and garlic. Cook for 2-3 min, stirring often, until shrimp just turn pink.**
- Meanwhile, in a small bowl, whisk together lemon zest, lemon juice and 1/2 tsp (1 tsp) sugar. Season with salt.
- Fluff bulgur with a fork, then stir in lemon zest mixture, spinach and remaining almonds.
- Divide bulgur between bowls. Top with tomatoes, zucchini and shrimp.
- Drizzle pesto over top.
- Squeeze a lemon wedge over top.
620
kcal
Calories
29
g
Fat
3.5
g
Saturated Fat
62
g
Carbohydrate
8
g
Sugar
12
g
Dietary Fiber
36
g
Protein
180
mg
Cholesterol
1580
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
with Almond Bulgur and Roasted Pepper Pesto
with Almond Bulgur and Roasted Pepper Pesto
with Almond Bulgur and Roasted Pepper Pesto
