Rosemary Shrimp with Roasted Vegetables
over bulgur with oregano yogurt sauce
Did you know that rosemary originates from around the Mediterranean Sea? The plant naturally grows close to the coast, hence its name means "sea dew"!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sprig
Fresh rosemary
½ piece
Eggplant
½ piece
Red onion
½ piece
Garlic
½ sachet(s)
Dried oregano
80 g
Shrimp
(Contains: Schaaldieren)
75 g
Bulgur
(Contains: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, May contain traces of allergens, Tarwe, Gluten)
65 g
Red cherry tomatoes
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Bell pepper
Not included in your delivery
2 teaspoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
2.5 tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
½ teaspoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Discard the rosemary stalks and finely chop the leaves. Crush or mince the garlic.
- Transfer the shrimp to a bowl and drizzle with olive oil, then add the garlic and half of the oregano.
- Season with salt and pepper, then mix well to combine. Cover the bowl and set aside.
- Cut the eggplant into 0.5cm thick rounds and slice the onion into half-rings.
- Halve the bell pepper lengthways and remove the seeds.
- Transfer the eggplant to a parchment-lined baking sheet and drizzle generously with olive oil.
- Transfer the bell pepper and onion to another parchment-lined baking sheet and drizzle with olive oil.
- Scatter a third of the rosemary over both baking sheets, then season with salt and pepper.
- Drizzle everything with half of the balsamic vinegar, then toss well to coat.
- Roast the eggplant for 12 minutes, then flip and return to the oven.
- Place the other baking sheet in the oven at the same time and roast everything for 6 - 8 minutes.
- Meanwhile, melt a knob of butter in a pot or saucepan over medium-high heat.
- Fry half of the remaining rosemary for 1 minute, then add the bulgur and mix well so as to coat it with the butter.
- Add the stock and then boil the bulgur for 10 - 12 minutes, covered.
- Stir regularly and then set aside when finished.
- Halve the cherry tomatoes in the meantime.
- In a small bowl, combine the yogurt with the extra virgin olive oil and the rest of the oregano. Season to taste with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the shrimp with the cherry tomatoes and the rest of the rosemary for 3 – 4 minutes.
- Remove the shrimp from the pan and set aside.
- Deglaze the cherry tomatoes with the rest of the balsamic vinegar and fry for 2 – 3 minutes, then stir the tomatoes into the bulgur.
- Serve the bulgur with the roasted vegetables.
- Top with the shrimp and drizzle with the yogurt sauce.
