Tuscan-Spiced Shrimp
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Tuscan-Spiced Shrimp

Tuscan-Spiced Shrimp

with Pesto Couscous, Blistered Grape Tomatoes & Zucchini

Looking for a hearty meal that will fill you up (without weighing you down)? Seafood is your best bet! This dish features shrimp seasoned in our spicy blend of Tuscan herbs, piled next to a savory pesto and almond couscous. Zucchini and grape tomatoes are served on the side, after a quick sauté turns tomatoes juicy and slightly blistered. Shrimp is finished with more pesto on top for a light seafood dinner with a rich Tuscan twist!

Tags:
Calorie Smart
Easy Prep
Quick
Climate Superstar
Allergens:
Wheat
Shellfish
Tree Nuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Grape Tomatoes

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

10 ounce

Shrimp

(Contains Shellfish)

1 tablespoon

Tuscan Heat Spice

½ ounce

Sliced Almonds

(Contains Tree Nuts)

4 tablespoon

Pesto

(Contains Milk)

Not included in your delivery

4 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories630 kcal
Fat33 g
Saturated Fat4 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber4 g
Protein25 g
Cholesterol215 mg
Sodium1240 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

Small pot
Large Pan
Medium Bowl
Paper Towel

Instructions

Prep
1

• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half- moons. Halve tomatoes lengthwise.

Cook Couscous
2

• In a small pot, combine couscous, stock concentrate, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

Cook Veggies
3

• While couscous cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 4-6 minutes (6-9 minutes for 4 servings). • Add tomatoes; cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper. • Turn off heat; transfer veggies to a medium bowl and set aside. Wipe out pan.

Cook Shrimp
4

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Remove from heat.

Finish Couscous
5

• Stir almonds, 1 TBSP pesto (2 TBSP for 4 servings), and a drizzle of olive oil into pot with couscous. Season with salt and pepper.

Serve
6

• Divide shrimp, veggies, and couscous between plates. Top shrimp with as much remaining pesto as you like and serve.

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