Spiced shrimp with sautéed chard and ajo blanco sauce

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

Spiced shrimp with sautéed chard and ajo blanco sauce

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories

2 Servings, 320 Calories/Serving

20 Minutes

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

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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 or 2 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon
  • ¼ pound organic chopped chard or other leafy greens
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 teaspoon Urfa chile flakes
  • Sunbasket ajo blanco sauce base (almond milk - almond meal - garlic)
  • 1½ teaspoons sherry vinegar

Nutrition per serving

Calories 320, Total Fat 23g (29% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 370mg (16% DV), Total Carb. 10g (4% DV), Fiber 5g (18% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 24g
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 for another use.]

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. 

2

Cook the chard

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chard, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan. While the chard is cooking, prepare the shellfish. 

3

Prep and cook the shellfish

For shrimp and jumbo shrimp:

  • Rinse and drain the shrimp; pat dry on a paper-towel-lined plate. 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 [2 TBL] oil over medium-high heat until hot but not smoking. 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. Meanwhile, prepare the ajo blanco sauce.

 

For scallops: 

  • Rinse and drain the scallops; pat dry on a paper-towel-lined plate. 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 the same pan used for the chard, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. 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. Meanwhile, 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 heated 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.
  • Time the cooking.
  • Garnish with the radish relish.