avec sauce Baja et salsa aux poivrons grillés
Le riz moelleux, la salsa grillée fumée et les crevettes grillées savoureuses sont rehaussés par la sauce Baja fraîche. Vous voudrez mettre cette sauce sur tout! Ingrédients : Crevettes • Poivron • Riz basmati • Oignon rouge • Tomates Roma • Limes • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Pâte tex-mex (pâte de tomates, mélange de tomates (tomates, jus de tomates, acide citrique, chlorure de calcium), sel, eau, huile végétale, sucres (sucre, maltodextrine), piments chipotle, oignons, piments rouges, vinaigre, paprika fumé, oléorésine de paprika, fécule de maïs modifiée, poudre d'ail, moutarde, poudre de cacao, vinaigre de riz, poudre d'oignon, assaisonnement, épices, fines herbes, arôme naturel, gomme xanthane, acide acétique) (moutarde) • Coriandre • Brochette de bois.
Allergens
Utensils
Tags
Crevettes
285 g
Riz basmati
0.75 cup
Poivron
1 unit(s)
Oignon rouge
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Coriandre
7 g
Crème sure
1 unit(s)
Mayonnaise
2 tbsp
Pâte tex-mex
1 tbsp
Brochettes en bois
6 unit(s)
Beurre
1 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into quarters.
- Peel, then cut onion into ½-inch rounds (keeping rings together).
- Cut tomato into 1/4-inch pieces, then add to medium bowl.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Transfer peppers and onions to plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Thread shrimp onto wooden skewers.
- Transfer skewers to separate plate. Brush all over with Tex-Mex paste.
- Bring shrimp, veggies and a clean plate to grill.
- On one side of the grill, add onions and peppers. Reduce heat to medium on that side of grill, close lid and grill for 5-7 min per side, flipping once, until tender.
- On other side of the grill, arrange shrimp. Close lid and grill for 2-3 min per side, until opaque.**
- Once veggies and shrimp are cooked, transfer to the clean plate. Loosely cover with foil to keep warm.
- Finely chop cilantro.
- On a clean cutting board, roughly chop peppers and onions.
- To the bowl with tomatoes, add peppers and onions.
- Add half the lime juice, half the lime zest and half the cilantro. Season with salt and pepper, toss to coat.
- In a small bowl, combine mayo, sour cream, remaining cilantro and remaining lime zest and juice.
- Fluff rice with fork.
- Remove shrimp from skewers.
- Divide rice, salsa and shrimp between bowls.
- Dollop Baja sauce over top.
680
kcal
Calories
29
g
Fat
8
g
Saturated Fat
78
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
29
g
Protein
220
mg
Cholesterol
1410
mg
Sodium
0.5
g
Trans Fat
650
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
avec salade de mangues et concombres et lime grillée
