Greek shrimp with roasted red pepper sauce and garlic-feta toasts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Greek shrimp with roasted red pepper sauce and garlic-feta toasts

Soy-Free, Mediterranean, <600 Calories, Protein Plus

2 Servings, 580 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ciabatta roll
  • 1 organic lemon
  • 1 or 2 cloves roasted garlic
  • 3 tablespoons crumbled feta
  • 1 or 2 organic shallots
  • 6 ounces organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • Sunbasket roasted red pepper sauce base (roasted red peppers - almonds - EVOO - tomato paste - balsamic vinegar - garlic - sweet smoked paprika - kosher salt)
Chef's Tip
If you prefer a thinner sauce, add more water to the red pepper sauce base in Step 2.
Shine from the Inside Out
Parsley is more than a garnish and breath freshener. First, it’s high in vitamin A, which supports the immune system and is critical to vision. The little leafy green is also a great source of immune-boosting vitamin C, which can help kick the common cold and improve blood pressure.
Ingredient IQ
Roasted red peppers are one of those rare ingredients that taste nearly as good from a jar as they do made from scratch. Jarred peppers are typically preserved in a simple brine of water, salt, and citric acid. We love these peppers whole on burgers or sandwiches, coarsely chopped and stirred into pastas and salads, or finely chopped in salsas and dips—proving they’re as versatile as they are delicious.

Nutrition per serving

Calories 580, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 930mg (40% DV), Total Carb. 55g (20% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 29g
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.

Instructions

2-serving instructions (4-serving modifications in red)

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 in half on the diagonal into 4 [8] equal pieces.
  • Zest and juice the lemon (the juice will be divided between the toasts and garnish). Set aside the zest for garnish. [Zest and juice 1 lemon; save the remaining lemon.]
In a small bowl, using the back of a spoon, mash together the roasted garlic, feta, 1 teaspoon [2 tsp] lemon juice, 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 shrimp and sauce.

2

Prep the remaining ingredients

  • Peel and thinly slice the shallots.
  • 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.

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 shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 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 season to taste with salt and pepper.

Serve

Transfer the shrimp and sauce to individual bowls. Garnish each with the parsley, lemon zest, and 1 to 2 teaspoons lemon juice. Serve with the garlic-feta toasts.
Kids Can!
  • Juice the lemon; measure the juice.
  • Mash the garlic-feta mixture; spread on the ciabatta.
  • Strip the parsley leaves.
  • Measure the water for the sauce.
  • Garnish the dish.