with Zesty Garlic Aioli
This comforting shrimp stew, deeply flavoured with aromatics and sweetened with tomatoes, gets a zesty pick-me-up from lemon. A dollop of garlicky aioli adds a hint of creaminess that makes this dinner unforgettable! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Shrimp • Russet potato • Zucchini • Roma tomatoes • Mirepoix (carrot, onion, celery) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Shrimp
285 g
Zucchini
1 unit(s)
Garlic, cloves
2 unit(s)
Russet Potato
1 unit(s)
Tomato
2 unit(s)
Lemon
0.5 unit(s)
Mirepoix
113 g
Smoked Paprika-Garlic Blend
6 g
Vegetable Stock Powder
7.5 g
Zesty Garlic Blend
7 g
Mayonnaise
4 tbsp
Pepper
0.25 tsp
Salt
0.25 tsp
Butter
1 tbsp
Oil
0.5 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper.
- Arrange shrimp on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast in the top of the oven 8-10 min, until cooked through.**
- Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Peel, then finely mince or grate garlic.
- Cut potatoes into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon (whole lemon for 4 servings).
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add mirepoix and tomatoes. Cook 3-4 min, stirring occasionally, until tomatoes are mostly broken down. Season with salt and pepper.
- Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top.
- Cook 30 sec, stirring constantly, until fragrant.
- To the pot with veggies, add stock powder and 2 cups (3 1/2 cups) water. Bring to a boil over high.
- Once boiling, add zucchini, then reduce heat to medium.
- Cover and cook 9-11 min, stirring occasionally, until veggies are tender.
- Meanwhile, to a small bowl, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice and 1/2 tsp (1 tsp) garlic. (NOTE: Love garlic? Add more!) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
- Season with salt and pepper, then stir to combine.
- Add shrimp and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, then gently stir to combine.
- Divide stew between bowls.
- Dollop aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)
If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper. Arrange shrimp on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil. Roast in the top of the oven 8-10 min, until cooked through.** Disregard instructions to flake fish.
Add shrimp and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, then gently stir to combine.
560
kcal
Calories
34
g
Fat
8
g
Saturated Fat
41
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
26
g
Protein
220
mg
Cholesterol
2070
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
175
mg
Calcium
3
mg
Iron
