
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spiced shrimp with chard and ajo blanco sauce
Paleo, Dairy-Free, Soy-Free, Mediterranean, Gluten-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.
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
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
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.]
2
Prep and cook the chard
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
While the chard cooks, prepare the shellfish.
3
Prep and cook the shellfish
- 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.
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.
While the scallops cook, prepare the ajo blanco sauce.
4
Warm the ajo blanco sauce
Serve
Kids Can!
- Strip the parsley leaves.
- Juice the lemon.
- Stir the radish relish.
- Strip the chard leaves.
- Garnish with the radish relish.