Sun-Dried Tomato Pesto Shrimp

Balanced

Very High Fibre

High Protein

Quick

Sun-Dried Tomato Pesto Shrimp

with Vegetable-Studded Bulgur and Toasted Spiced Almonds

20 min

Difficulty: 1/3

Indian

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Gluten

Peanuts

Almonds

Shrimp

Sesame

Tree nuts

Tags

Very High Fibre

High Protein

Quick

Handhelds

New

South-southeastasian

Ingredients

Shrimp

285 g

Bulgur Wheat

0.5 cup

Parsley

7 g

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Corn Kernels

113 g

Almonds, sliced

28 g

Italian Herb Spice Blend

5 g

Sun-Dried Tomato Pesto

0.25 cup

Oil

2 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.

Heat a large non-stick pan over medium.
When hot, add 1/2 tsp (1 tsp) oil and almonds. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Stir in half the Italian Herb Spice Blend and stir until coated. Transfer to a plate to cool.
Wipe out the pan.

Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
Core, then cut pepper into 1/4-inch pieces.
Roughly chop parsley.

Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
On an unlined baking sheet, add shrimp and remaining Italian Herb Spice Blend with 1 tbsp (2 tbsp) oil. Toss to coat.
Broil in the top of the oven for 5-6 min, until shrimp just turn pink.**

Meanwhile, reheat the same pan from step 2 over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, zucchini, peppers and corn. Cook for 4-5 min, stirrng often, until tender-crisp.
Season with salt and pepper