Jumbo shrimp in sage brown butter sauce with sunchokes and hazelnuts

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

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Jumbo shrimp in sage brown butter sauce with sunchokes and hazelnuts

Gluten-Free, Lean & Clean, Protein Plus, Mediterranean, <600 Calories, Soy-Free, Carb-Conscious

2 Servings, 500 Calories/Serving

25–40 Minutes

We love to showcase underused ingredients like mellow sunchokes in exciting new ways. In this dreamy dish, we toss them with sweet jumbo shrimp, crunchy hazelnuts, and a luscious sage brown butter sauce.

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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.
  • ½ pound organic sunchokes
  • 3 tablespoons dry-roasted hazelnuts
  • 4 or 5 sprigs organic fresh sage
  • 1 organic d’Anjou or other pear
  • Sunbasket sherry vinaigrette base (sherry vinegar - Dijon mustard)
  • Shellfish options:
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 3 ounces organic baby arugula or other leafy greens
  • 3 tablespoons unsalted butter

Nutrition per serving

Calories 500, Total Fat 32g (41% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 225mg (75% DV), Sodium 150mg (7% DV), Total Carb. 27g (10% DV), Fiber 5g (18% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Milk, Tree Nuts (hazelnut)

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

Prep and cook the sunchokes

  • Scrub the sunchokes under cold water. Cut the sunchokes into ¼-inch-thick rounds.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sunchokes, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, 10 to 12 minutes. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the rest of the meal.

2

Prep the remaining ingredients

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Strip the sage leaves from the stems and coarsely chop enough to measure 1 tablespoon [2 TBL]. Save any remaining sage for another use.
  • Core and thinly slice the pear.

In a large bowl, toss together the pear and sherry vinaigrette base; season to taste with salt and pepper. 

3

Prep and cook the shellfish

  • Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In the same pan used for the sunchokes, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. 

 

For shrimp:

Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Do not clean the pan.

 

For scallops:

Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate and cover to keep warm. Do not clean the pan.

4

Finish the salad

To the bowl with the pear, add the arugula and toss to combine; season to taste with salt and pepper.

5

Make the sage brown butter

In the same pan used for the shellfish, melt the butter over medium heat until fragrant and starting to turn golden brown, 2 to 3 minutes. Remove from the heat, stir in the hazelnuts and sage, and season with salt and pepper, scraping up any browned bits from the bottom of the pan, until the nuts and sage are fragrant, about 1 minute. Add the shellfish and sunchokes and stir to incorporate. Season to taste with salt and pepper.

Serve

Transfer the arugula salad to individual plates and top with the shellfish and sunchokes. Drizzle with any remaining brown butter from the pan and serve.

Kids Can!
  • Scrub the sunchokes.
  • Lightly crush the hazelnuts.
  • Strip the sage leaves.
  • Toss the pear and sherry vinaigrette base.
  • Finish the salad.