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New Orleans-Style Tiger Shrimp with Puy Lentils

Sweet Peppers & Baby Lettuce Salad

Cooking time

35 minutes




650 /serving

This dish showcases popular Louisiana fare with finger-licking, sautéed shrimp doused in a buttery Worcestershire-spiked sweet chili sauce. Truly worthy of date night, our version leaves the plump tiger shrimp tails on, so you can devour them with your hands! The shrimp and pan-blistered sweet peppers sit atop a lentil mirepoix (popular in French cuisine) which draws out the subtle peppery aromatics of the Puy lentils stewed with scallions and carrots. Before tucking in to this decadent plate, toss a side salad of baby lettuce in citrusy olive oil and garnish with fresh parsley.

We will send you:

  • 340g Tiger shrimp
  • 200g Sweet peppers
  • 100g Carrots
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Lemon
  • 115g Baby lettuce
  • 30ml Sweet chili sauce
  • 15ml Worcestershire sauce
  • 110g Puy lentils
  • 7.5g Southern Style Smoky Shrimp spice blend (sweet paprika, smoked paprika, garlic, onion, oregano, black pepper, kosher salt)

Contains: Anchovies, Gluten, Milk, Shrimp, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
27 g
Saturated Fat
9 g
720 mg
Total Carbs
62 g
16 g
45 g
25 g
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Mise en place
Mince the garlic. Small-dice the carrots. Halve the sweet peppers lengthwise and remove the core; cut each half in 3 crosswise. Cut the lemon into 6 wedges. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the parsley leaves and stems.
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Cook the lentils
In a medium pot, heat a drizzle of olive oil on medium. Add the carrots, ½ the scallions and ½ the garlic. Cook, stirring occasionally, 1 to 2 minutes, until fragrant. Add the lentils and enough water to cover the lentils by 2 inches; season generously with salt and bring to a boil. Reduce the heat and simmer, 25 to 30 minutes, until the lentils are tender. Drain any excess water, season with ⅔ of the spice blend and set aside in a warm spot.
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Cook the sweet peppers
While the lentils cook, in a large pan, heat a drizzle of oil on medium-high. Add the sweet peppers and cook, 2 to 4 minutes per side, until browned and beginning to soften; season with S&P to taste. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Make the salad
While the sweet peppers cook, in a medium bowl, combine the juice from up to 2 lemon wedges (to taste) and 1 tbsp olive oil (double both for 4 portions); season with S&P to taste. Add the baby lettuce and toss well.
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Make the sauce & cook the shrimp
In the reserved pan, heat a generous drizzle of olive oil on medium. Add the remaining garlic and scallions and sauté, 1 to 2 minutes, until fragrant. Add ½ the remaining spice blend, Worcestershire sauce, sweet chili sauce and 2 tbsp butter (double for 4 portions). Cook for 1 minute, until combined; season with S&P to taste. Pat the shrimp dry with paper towel; season with the remaining spice blend and S&P. Add the shrimp* to the pan in a single, even layer and cook, 2 to 3 minutes per side, until opaque, cooked through and coated with the sauce.
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Finish & serve
To the pan of shrimp, add the sweet peppers, ⅔ of the parsley and the juice from up to 2 of the remaining lemon wedges (double for 4 portions). Stir to combine. Divide the lentils between your bowls. Top with the shrimp and sweet peppers. Garnish with the remaining parsley and lemon wedges. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.