Nutritionist's Pick: Shrimp with Chive-Garlic Aioli

Balanced in 25

Very High Fibre

High Protein

Quick

Nutritionist's Pick: Shrimp with Chive-Garlic Aioli

with herbed bulgur and spiced chickpeas

25 min

Difficulty: 1/3

Argentinian

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Gluten

Peanuts

Shrimp

Sesame

Tree nuts

Fish

Tags

Very High Fibre

High Protein

Dinner-bowls

Quick

New

World-flavors

Balanced

Ingredients

Shrimp

285 g

Chickpeas

1 unit(s)

Parsley

7 g

Bulgur Wheat

0.5 cup

Sweet Bell Pepper

1 unit(s)

Zucchini

1 unit(s)

Chives

7 g

Garlic, cloves

2 unit(s)

Mediterranean Spice Blend

14 g

Mayonnaise

2 tbsp

Oil

2.5 tbsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

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, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moon.
Core, then cut pepper into 1/2 inch pieces.
To a foil-lined baking sheet, add peppers, zucchini, and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat.
Broil in the top of the oven for 8-10 min, stirring halfway until tender-crisp and golden.

Thinly slice chives.
Peel, then mince or grate garlic.
To a small bowl, mayo, half the chives and half the garlic. Season with salt and pepper. Stir to combine.

Heat a large non-stick pan over medium-high.
While the pan heats, drain, then rinse chickpeas.
When hot, add 1 tbsp (2 tbsp) olive oil, then chickpeas. Cook for 4-6 min, stirring often, until golden.
Remove from heat. Stir in half the Mediterranean Spice Blend and remaining garlic. Season with salt and pepper.

Drain and rinse shrimp, then pat dry with paper towels. To an unlined baking sheet, add shrimp, 1/2 tbsp (1 tbsp) olive oil and remaining Mediterranean Spice Blend. Season with salt and pepper. Toss to coat.
Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
While shrimp cook, roughly chop parsley.