avec beurre à l’ail et au citron et riz coloré
Qui n’aime pas une bonne brochette de crevettes? Nous nous sommes inspirés de la cuisine cajun pour transformer les brochettes de crevettes en un pur délice fumé et épicé! Le riz coloré rempli de courgettes et de poivrons grillés forme le nid parfait pour les crevettes. Le soupçon de beurre à l’ail et au citron fera de votre plat un succès! Ingrédients: Crevette • Courgette • Poivron • Riz basmati • Citron • Jalapeno • Concentré de bouillon de légumes (sucres (concentrés de jus de légumes [tomate, champignon, oignon, carotte, céleri], sucre, maltodextrine), sel, extrait de levure, arôme naturel) • Persil • Mélange d’épices cajun (poudre de paprika, sel, poudre d'ail, épices, herbes, oléorésine de paprika, huile de canola, dioxyde de silicium) (sulfites) • Ail • Brochette de bois.
Allergens
Utensils
Tags
Crevettes
285 g
Riz basmati
0.75 cup
Courgette
1 unit(s)
Poivron
1 unit(s)
Jalapeño
1 unit(s)
Citron
1 unit(s)
Gousses d'ail
2 unit(s)
Persil
7 g
Concentré de bouillon de légumes
1 unit(s)
Cajun Spice Blend
1 tbsp
Brochettes en bois
6 unit(s)
Sel
0.375 tsp
Poivre
0.25 tsp
Huile
1.5 tbsp
Beurre non salé
4 tbsp
- Heat a medium pot over medium heat.
- Peel, then mince or grate garlic.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the garlic to the pot. Cook, stirring often, until fragrant, 2-3 min.
- Add rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, covered.
- Meanwhile, zest lemon, then juice half. Cut remaining lemon into wedges.
- Roughly chop parsley.
- Halve zucchini lengthwise.
- Core, then halve pepper.
- Core, then halve jalapeño. (TIP: Use gloves when prepping jalapeños.)
- Heat a small non-stick pan over medium-low heat.
- When hot, add remaining garlic and 3 tbsp (6 tbsp) butter. Cook, stirring often, until fragrant, 3-5 min.
- Remove from heat.
- Add lemon zest, lemon juice and half the parsley. Season with salt and pepper.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with Cajun Spice Blend, salt and pepper.
- Working with one skewer at a time, carefully thread shrimp onto skewers.
- Add zucchini, peppers, jalapeños and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Add veggies to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-6 min.
- Transfer veggies to a plate to cool slightly.
- When veggies are almost done, add shrimp to the other side of the grill. Close lid and grill shrimp, flipping once, until cooked through, 2-3 min per side.**
- Cut zucchini into 1/2-inch half-moons.
- Cut all peppers into 1/2-inch pieces.
- Add rice, grilled veggies and 1 tbsp (2 tbsp) butter to the same large bowl (from step 4). Season with salt and pepper, then toss to combine.
- Divide jewelled rice and shrimp skewers between plates. Sprinkle remaining parsley over top.
- Serve lemon-garlic butter on the side for dipping.
- Squeeze a lemon wedge over top, if desired.
740
kcal
Calories
36
g
Fat
17
g
Saturated Fat
76
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
29
g
Protein
240
mg
Cholesterol
1660
mg
Sodium
1.5
g
Trans Fat
750
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
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