avec mayo épicée et salsa à l’ananas et aux edamames
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Ananas en morceaux (morceaux d'ananas, sucres (jus d'ananas, concentré de jus d'ananas clarifié), eau, acide ascorbique, acide citrique) • Boulgour (blé) (semoule de blé dur) • Edamame (soya) • Noix de cajou • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Farine tout usage (blé) • Coriandre • Paprika fumé (poudre de paprika, arôme naturel de fumée de caryer [huile de canola, arôme naturel (huile de soja, arôme de fumée), acide acétique], huile de canola) • Ail.
Allergens
Tags
Crevettes
285 g
Boulgour
0.5 cup
Coupe d'ananas en cubes
1 unit(s)
Edamame
56 g
Coriandre
7 g
Gousses d'ail
1 unit(s)
Noix de cajou, hachées
28 g
Spicy Mayo
2 tbsp
Farine tout usage
1 tbsp
Paprika fumé
4 g
Vinaigre de riz assaisonné
0.5 tbsp
Sucre
0.5 tsp
Huile
1.5 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop cilantro.
- Drain pineapples over a medium bowl, reserving 1 tbsp (2 tbsp) pineapple juice. Discard of any remaining pineapple juice.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add edamame and 1/4 cup (1/2 cup) water. Cook for 5-6 min, stirring occasionally, until water has evaporated. Season with salt and pepper.
- Remove from heat.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1/2 tbsp ( 1 tbsp) oil. Season with salt and pepper.
- Add edamame, pineapple and half the cilantro, then toss to coat.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- In a large zip-top bag, combine Smoked Paprika and flour.
- Add shrimp, then shake to coat.
- Reheat the same pan (from step 4) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Fluff bulgur with a fork, then stir in half the cashews, remaining cilantro and reserved pineapple juice (from step 2).
- Divide bulgur between bowls. Top with shrimp, pineapple-edamame salsa and remaining cashews.
- Drizzle spicy mayo over top.
660
kcal
Calories
31
g
Fat
5
g
Saturated Fat
64
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
34
g
Protein
190
mg
Cholesterol
1430
mg
Sodium
0.1
g
Trans Fat
800
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
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