In order to bring you the best organic produce, some ingredients may differ from those depicted.
Yemeni grilled shrimp with fattoush salad
2 Servings, 570 Calories/Serving
The beloved Yemeni seasoning known as hawayij blends coriander and cumin with ground cloves, cardamom, and turmeric. Popular throughout the Middle East, it adds nuance to meats, fish, even coffee. Here, Chef Justine uses it to season shrimp to accompany her late-summer take on fattoush, the Levantine bread salad.
In your bag
- Fresh flat-leaf parsley
- 10 ounces wild Gulf shrimp
- Hawayij spice blend (black pepper – coriander – cumin – cardamom – turmeric - garlic powder - clove)
- 1 naan flatbread
- 5 ounces Persian cucumber
- 5 ounces cherry tomatoes
- Fresh mint
- 1 lemon
- 2 teaspoons sherry vinegar
- Wooden skewers
- Yogurt-buttermilk sauce (Greek yogurt – buttermilk)
- 1 teaspoon sumac
Calories: 570, Protein: 34 g, Fiber: 6 g, Total Fat: 33 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 3 g, Saturated Fat: 6 g, Cholesterol: 230 mg, Sodium: 1500 mg, Carbohydrates: 32 g, Added Sugar: 0 g.
Contains: Milk, Crustacean Shellfish, Wheat
Wash produce before use
Marinate the shrimp
- Coarsely chop the parsley leaves.
- Rinse the shrimp and pat dry with a paper towel.
Toast the naan
Prep the remaining salad ingredients and dressing
- Cut the cucumber in half lengthwise, then on the diagonal into ½-inch-thick slices.
- Cut the cherry tomatoes in half.
- Coarsely chop the mint leaves.
- Zest the lemon; juice half and cut the other half into wedges.
Cook the shrimp
- Thread the shrimp onto the skewers.
Finish the salad