Brochettes de crevettes à la cajun épicé

Barbecue

Familiale

Épicé

avec beurre à l’ail et au citron et riz coloré

10 min

Difficulté: 2/3

Cajun

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!

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Cuillères à mesurer

Passoire

Zesteur

Grand bol

Casserole moyenne

Verre doseur

Petite poêle antiadhésive

Tags

Familiale

Épicé

Ingrédients

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

Preparation

Heat a medium pot over medium heat.
Meanwhile, 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 and 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 the pot from heat. Set aside, still 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: We suggest using 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 occasionally, until fragrant, 3-5 min.
Remove the pan from heat, then add lemon zest, lemon juice and half the parsley. Season with salt and pepper, then stir to combine.

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.