Garlic Shrimp with Goat's Cheese Pearls
over giant couscous with olives, walnuts & fresh herbs4.5(173)
Calories
:
836 kcalProtein
:
36.3g proteinDifficulty
:
MediumAllergens:
- Schaaldieren
- Tarwe
- Walnoten
- Melk (inclusief lactose)
- Ei
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
The Kalamata olive is a typical Greek olive. It gets its name from the city of Kalamata, which is located in southern Greece.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 milliliters
Lemon-flavoured olive oil
½ piece
Garlic
120 g
Shrimp
(Contains: Schaaldieren)
5 g
Fresh tarragon & chervil
75 g
Giant couscous
(Contains: Ei, Mosterd, Soja, Lupine, May contain traces of allergens, Tarwe)
½ piece
Courgette
½ piece
Fennel
20 g
Chopped walnuts
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Walnoten)
15 g
Kalamata olives
25 g
Honeyed goat's cheese pearls
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
[Plant-based] butter
250 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3499 kJ
Calories836 kcal
Fat47 g
Saturated Fat12.8 g
Carbohydrate62.9 g
Sugar7.6 g
Dietary Fiber11.9 g
Protein36.3 g
Salt2.6 g
Potassium620 mg
Calcium103 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Pan with Lid
•Casserole
•Tall-Sided Pan
•Small Bowl
•Salad Bowl
Cooking Steps
1
- Prepare the stock in a pot or saucepan and boil the giant couscous for 12 - 14 minutes, covered, then drain and briefly rinse under warm water.
- Crush or mince the garlic and transfer to a bowl along with the shrimp.
- Drizzle with the olive oil, then mix well to combine and set aside to marinate until step 3.
- In the meantime, slice the courgette into crescents of no more than 0.5cm thickness.
2
- Quarter the fennel and discard the tough core. Set aside any fennel fronds to use later, then finely dice the fennel.
- Melt the butter in a deep frying pan over medium-high heat and fry the fennel for 5 minutes (see Tip).
- Add the courgette and fry for 10 - 12 minutes, or until done.
Tip: use extra pans as necessary if you're cooking for more than two people.
3
- Roughly chop the walnuts.
- Heat a clean frying pan over medium-high heat and toast the walnuts until golden-brown. Remove from the pan and transfer to a small bowl.
- Discard the tarragon stalks and roughly chop the leaves. Finely chop the chervil, then transfer half of both herbs to the walnuts and mix well to combine.
- Heat the same frying pan over medium-high heat. Fry the shrimp in their marinade for 3 minutes, or until done.
4
- Slice the olives.
- In a salad bowl, combine the giant couscous with the olives, courgette and fennel, along with the rest of the chervil and tarragon. Season to taste with salt and pepper.
- Serve the giant couscous on plates and top with the shrimp and the goat’s cheese pearls.
- Drizzle with the lemon-infused olive oil and garnish with the walnuts and any fennel fronds.
