avec pommes de terre au citron et salade grecque
Ingrédients : Pomme de terre à chair jaune • Crevettes géantes (crevettes, phosphate de sodium, sel) • Concombre • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Tomates Roma • Citron • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Pesto de tomates séchées (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Vinaigre de vin rouge • Brochette de bois • Mélange d’épices aneth et ail (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Crevettes géantes
285 g
Pommes de terre à chair jaune
350 g
Mélange printanier
113 g
Tomato
1 unit(s)
Mini concombres
2 unit(s)
Citron
1 unit(s)
Olives mélangées
60 g
Pesto de tomates séchées au soleil
0.25 cup
Feta, émietté
0.5 cup
Mélange d'épices à l'ail et à l'aneth
4 g
Vinaigre de vin rouge
1 tbsp
Brochettes en bois
6 unit(s)
Sucre
0.5 tsp
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- Remove any brown spots from potatoes. Cut into 1/2-inch wedges.
- On a parchment-lined baking sheet, toss together potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway.)
- Meanwhile, thinly slice cucumbers into rounds.
- Cut tomato into 1/4-inch pieces.
- Drain, then halve olives.
- Zest, then juice lemon.
- In a large bowl, half the Dill-Garlic Spice Blend, 1 tsp (2 tsp) lemon zest and 1 tbsp (2 tbsp) lemon juice. (NOTE: This will be used in step 6).
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Thread 3-4 shrimp onto each wooden skewer.
- In a small bowl, combine half the pesto and remaining Dill-Garlic Spice Blend.
- Brush pesto-spice mixture over one side of shrimp on each skewer.
- On a platter, gather together shrimp skewers, a clean plate, silicone brush, bowl with pesto-spice mixture and grilling tools, then head out to grill!
- On the grill, arrange shrimp skewers, pesto-spice side down. Close lid and grill for 2-3 min, until opaque. Flip shrimp skewers, brush with remaining pesto-spice mixture and grill with the lid closed another 2-3 min.**
- Transfer shrimp skewers to the clean plate.
- In another large bowl, whisk together vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the bowl with dressing, add spring mix, tomatoes, olives and cucumbers. Then toss to combine.
- To the bowl with lemon-dill spice mixture (from step 2), add potato wedges, then toss to coat.
- Divide skewers, potatoes and salad between plates.
- Sprinkle feta over salad.
- Drizzle remaining pesto over shrimp.
520
kcal
Calories
35
g
Fat
8
g
Saturated Fat
45
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
16
g
Protein
70
mg
Cholesterol
1220
mg
Sodium
0.2
g
Trans Fat
1300
mg
Potassium
225
mg
Calcium
3
mg
Iron
avec vinaigrette au houmous, feta et quartiers de pommes de terre
