Spiced shrimp with chard and ajo blanco sauce

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

20-Minute Meal

Spiced shrimp with chard and ajo blanco sauce

Mediterranean, Paleo, Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 520 Calories/Serving

20 Minutes

We use the creamy Spanish soup known as ajo blanco, which includes almonds and garlic, as a base for spiced shellfish, hearty chard, and a crisp radish relish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 2 or 3 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon
  • 1 bunch organic peppermint chard or other chard (about ½ pound)
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 teaspoon Urfa chile flakes
  • Sun Basket ajo blanco sauce base (almond milk - almond meal - fresh garlic)
  • 1½ teaspoons sherry vinegar

Ingredient IQ

Urfa chiles come from southeastern Turkey. They grow purple on the vine, then undergo a two-step ripening process: they’re sun-dried during the day and wrapped up at night to concentrate their flavors. This results in a gentle, earthy spiciness that unfolds in layers rather than all at once.

Nutrition per serving

Calories: 520, Protein: 30g (60% DV), Fiber: 6g (24% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 215mg (72% DV), Sodium: 310mg (13% DV), Carbohydrates: 15g (5% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

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 radish relish

  • Cut the radishes in half, then cut the halves into thin half-moons.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Juice the lemon. [Juice 1 lemon; save the remaining lemon.]
In a small bowl, stir together the radishes, parsley, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Prep and cook the chard

  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Working in batches if needed, stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Wipe out the pan.
While the chard cooks, prepare the shellfish.

3

Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Transfer the shrimp to a large bowl; season lightly with salt and pepper and as much Urfa chile as you like and toss to coat.
In the same pan used for the chard, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed.
While the shrimp cook, prepare the ajo blanco sauce.

For the scallops:
  • Pat the scallops dry with a paper towel. Transfer the scallops to a large bowl; season lightly with salt and pepper and as much Urfa chile as you like and toss to coat.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, 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. Add more oil between batches if needed.
While the scallops cook, prepare the ajo blanco sauce.

4

Warm the ajo blanco sauce

In a small sauce pot over medium heat, combine the ajo blanco sauce base and sherry vinegar and season with salt and pepper. Cook, stirring occasionally, until warmed through, 2 to 3 minutes. Divide the sauce between 2 [4] individual plates.

Serve

Place the chard on top of the ajo blanco sauce on the plates. Spoon on the shellfish, top with the radish relish, and serve.

Kids Can!

  • Strip the parsley leaves.
  • Juice the lemon.
  • Stir the radish relish.
  • Strip the chard leaves.
  • Garnish with the radish relish.