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Greek shrimp with roasted red pepper sauce and garlic-feta toasts
Soy-Free, Mediterranean, Pescatarian, No Added Sugar, Protein Plus
2 Servings, 660 Calories/Serving
20 Minutes
Shrimp bathed in our custom roasted red pepper sauce and served with garlicky feta cheese toasts check all the boxes for a delightful Mediterranean meal.
In your bag
- 1 ciabatta roll
- 1 or 2 cloves roasted garlic
- 3 tablespoons crumbled feta
- 1 organic lemon
- 1 organic yellow onion
- 6 ounces organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Shrimp options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 3 ounces organic baby arugula or other leafy greens
- Sunbasket roasted red pepper sauce base (roasted red peppers - almonds - extra virgin olive oil - tomato paste - balsamic vinegar - garlic - sweet smoked paprika - kosher salt)
Nutrition per serving
Calories 660, Total Fat 38g (49% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 890mg (39% DV), Total Carb. 57g (21% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains:
Milk, Tree Nuts (almond), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the garlic-feta toasts
Heat the oven to 425°F.
- Cut the ciabatta roll in half horizontally, then cut the halves in half on the diagonal into 4 [8] equal pieces.
In a small bowl, using the back of a spoon, mash together the roasted garlic, feta, and 1 tablespoon [2 TBL] oil until a coarse paste forms. Season with salt and pepper.
Spread the garlic-feta mixture evenly on the ciabatta slices and place on a sheet pan. Bake until the feta is melted and the toasts are crisp, 6 to 8 minutes. Transfer to a plate.
While the ciabatta toasts, prepare the rest of the meal.
2
Prep the remaining ingredients; make the salad
- Zest and juice the lemon (the juice will be divided between the salad and garnish). Set aside the zest for the sauce. [Zest and juice both lemons.]
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Cut the tomatoes in half.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a large bowl, toss together the arugula, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
3
Cook the shrimp and sauce
In a medium [large] frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until softened and starting to brown, 3 to 5 minutes. Stir in the tomatoes and cook until starting to soften, about 1 minute.
Add the shrimp and cook, turning once, until just starting to turn pink, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp. Add the roasted red pepper sauce base and ¼ cup [½ cup] water. Reduce the heat to low and cook, stirring occasionally, until the sauce is heated through and the shrimp are firm and cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp. Remove from the heat and stir in the lemon zest. Season to taste with salt and pepper.
Serve
Transfer the shrimp and sauce to individual bowls. Garnish each with the parsley and 1 to 2 teaspoons lemon juice. Serve with the arugula salad and garlic-feta toasts.
Kids Can!
- Mash the garlic-feta mixture; spread on the ciabatta.
- Juice the lemon; measure the juice.
- Strip the parsley leaves.
- Measure the water for the sauce.
- Garnish the dish.