Low-Lift Halloumi & Shrimp Grain Bowls
Enjoy a head start with prepped ingredients
- Milk
- Shellfish
- Tree Nuts
A hearty grain bowl built on a swoosh of smoky romesco sauce and piled with seared shrimp, warm garlic-herb grains, and fresh spinach. Golden raisins add pops of sweetness, while crumbled feta, toasted almonds, and fresh mint bring tang, crunch, and brightness. A squeeze of lemon ties it all together for a satisfying, well-balanced bowl.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
6 tablespoon
Romesco Sauce
¼ ounce
Mint
2.5 ounce
Spinach
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
6 ounce
Grilling Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Microwavable Grain Blend
1 ounce
Golden Raisins
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Pat shrimp very dry with paper towels; season with salt and pepper. Quarter lemon. Pick mint leaves from stems; roughly chop leaves.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp; cook until opaque and cooked through, 2-3 minutes per side. (TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish now.)
Transfer to a plate.
Massage grain blend in package to break up grains. Using kitchen shears, remove very top of package.
Add garlic herb butter and raisins to package (for 4 servings, divide ingredients evenly between packages).
Cover with a damp paper towel (for 4, cover each package with a damp paper towel). Microwave until warmed through, 90 seconds (for 4, microwave both packages at the same time for 2-3 minutes). TIP: Microwave times may vary. Be careful when handling the pouch.
Transfer grain mixture to a large bowl.
To bowl with grain mixture, add spinach, feta, a drizzle of olive oil, juice from one lemon wedge, a pinch of salt, and pepper (large drizzle of olive oil and juice from two lemon wedges for 4 servings); toss until everything is evenly coated. Taste and season with more lemon juice, salt, or pepper if desired.
Divide romesco between shallow bowls; using the back of a spoon, spread into a thin layer (like you’re saucing a pizza) in the center of each bowl.
Top with spinach and grains and shrimp. Garnish with mint and almonds. Serve with any remaining lemon wedges on the side.
