avec riz aux haricots noirs et salsa de poivrons
Frais et coloré, ce dîner a tout pour plaire! Les crevettes géantes nappées d'une sauce fumée sont servies sur des haricots noirs et du riz. Garni d'une salsa de poivrons rouges rôtis agrémentée d'un soupçon de lime, ce plat regorge de saveurs d'inspiration mexicaine.
Allergens
Utensils
Crevettes géantes
285 g
Sauce au chipotle
2 tbsp
Gousses d'ail
2 unit(s)
Oignon vert
2 unit(s)
Haricots noirs
1 unit(s)
Bouillon de légumes en poudre
1 tbsp
Lime
1 unit(s)
Mayonnaise
2 tbsp
Poivron
1 unit(s)
Petites tomates
113 g
Riz étuvé
0.75 cup
Miel
1 unit(s)
Huile
1.5 tbsp
Sucre
0.25 tsp
Sel
0.25 tsp
Poivre
0.25 tsp
Beurre non salé
1 tbsp
- Peel, then mince or grate garlic.
- Thinly slice green onions, keeping white and green parts separate.
- Using a strainer, drain black beans, reserving the liquid, then rinse beans.
- Heat a medium pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then garlic, green onion whites and rice. Cook, stirring often, until garlic is fragrant, 1-2 min.
- Add 1/4 cup (1/2 cup) reserved bean liquid, 1 cup (2 cups) water, black beans and stock powder. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper.
- Combine chipotle sauce and honey in a medium bowl.
- Add shrimp to the bowl with chipotle mixture, then toss to combine. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
- Transfer to another medium bowl, then set aside.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then shrimp. Cook, stirring occasionally, until cooked through, 2-3 min.**
- Meanwhile, halve tomatoes.
- Zest, then juice lime.
- Add tomatoes, green onion greens, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and half the lime juice to the bowl with peppers.
- Season with salt and pepper, then toss to combine.
- Add mayo, 1/2 tbsp (1 tbsp) water, lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl. Season with salt and pepper, then toss to combine.
- Divide rice between bowls, top with shrimp. Spoon over any remaining sauce in the pan.
- Top with salsa.
- Drizzle lime crema over top.
960
kcal
Calories
35
g
Fat
7
g
Saturated Fat
124
g
Carbohydrate
17
g
Sugar
18
g
Dietary Fiber
43
g
Protein
210
mg
Cholesterol
2270
mg
Sodium
0.4
g
Trans Fat
1600
mg
Potassium
300
mg
Calcium
7
mg
Iron
avec riz aux haricots noirs et salsa de poivrons