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SuperQuick Lemon-Pepper Shrimp
15-Min Meal
Quick
SuperQuick Lemon-Pepper Shrimp

with Yogurt Sauce and Tomato-Feta Spring Mix Salad

5 min
Difficulty: 1/3
Greek

Ingredients: Shrimp • Basmati rice • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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) • Red wine vinegar • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Shrimp
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

Classic-plates
Quick
Mediterranean
Ingredients
Shrimp

Shrimp

285 g

Basmati Rice

Basmati Rice

0.75 cup

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Yogurt Sauce

Yogurt Sauce

3 tbsp

Red Wine Vinegar

Red Wine Vinegar

0.5 tbsp

Garlic Puree

Garlic Puree

1 tbsp

Tomato

Tomato

1 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Spring Mix

Spring Mix

56 g

Lemon-Pepper Seasoning

Lemon-Pepper Seasoning

3 g

Butter

Butter

1 tbsp

Oil

Oil

2 tbsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook rice

  • Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
  • Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, stock powder and 1 tbsp (2 tbsp) butter.
  • Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.

2
Cook shrimp

  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with half the Lemon-Pepper Seasoning (use all for 4 servings) and salt.
  • Heat a large non-stick pan over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then shrimp and garlic puree. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
  • Remove from heat, then cover to keep warm.

3
Prep

  • Core, then chop tomato into 1/2-inch pieces.

4
Make salad

  • To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
  • Add tomatoes, spring mix and feta. 
  • Toss to combine just before serving.

5
Finish and serve

  • Fluff rice with a fork.
  • Divide shrimp, rice and salad between plates.
  • Serve yogurt sauce alongside or drizzle over top.

Nutrition per serving

660

kcal

Calories

29

g

Fat

9

g

Saturated Fat

70

g

Carbohydrate

4

g

Sugar

3

g

Dietary Fiber

31

g

Protein

215

mg

Cholesterol

1870

mg

Sodium

0.4

g

Trans Fat

450

mg

Potassium

225

mg

Calcium

2.5

mg

Iron

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