Shrimp & Provençal-Style Vegetables

with Summer Squash & Aioli

45 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The vibrant flavors of Provence, a region in the South of France, shine in tonight’s dish—made with shrimp and classic ingredients like summer squash, sweet peppers, tomatoes, and olives. (Chefs, you may receive green zucchini, grey zucchini, or yellow squash—and red or yellow charm tomatoes!) For dipping into the saucy vegetables, we’re making garlic toasts—rubbing toasted baguette slices with a clove of garlic, then slathering them with a creamy aioli, a classic condiment of garlic-seasoned mayonnaise.

See Plans

Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the aioli:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Medium dice the squash. Cut off and discard the pepper stems; halve the peppers lengthwise. Remove and discard the ribs and seeds, then thinly slice crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Halve the baguettes. Using the side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives. Quarter and deseed the lemon. Peel the garlic. Finely chop 1 clove; smash with the side of your knife until it resembles a paste (or use a zester). Leave the remaining clove whole. In a bowl, combine the mayonnaise, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 9 to 11 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomato paste and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red. Add the tomatoes, verjus, and 1 cup of water. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Transfer to the pot of cooked potatoes. Stir to combine; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

4 Make the garlic toasts:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the baguettes, cut side down. Toast, occasionally pressing with a spatula, 3 to 4 minutes on the first side, or until lightly browned. Flip and toast, occasionally pressing with a spatula, 1 to 2 minutes, or until browned. (If the pan seems dry, add 1 tablespoon of olive oil before flipping.) Transfer to a work surface. When cool enough to handle, rub the cut sides with the whole garlic clove, then spread with half the aioli. Discard the garlic clove.

5 Cook the shrimp:

Pat the shrimp dry with paper towels. Season with salt and pepper. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Turn off the heat.

6 Finish the vegetables & serve your dish:

Pick the basil leaves off the stems; discard the stems. To the pot of cooked vegetables, add the olives, half the basil (tearing the leaves just before adding), and the juice of the remaining lemon wedges. Stir to combine; season with salt and pepper to taste. Divide the finished vegetables and cooked shrimp among 4 dishes. Garnish with the remaining basil (tearing the leaves just before adding). Serve with the garlic toasts and remaining aioli on the side. Enjoy!