avec orzo, courgettes et poivrons
Les crevettes marinées et embrochées se prêtent bien à un repas d'été agréable! Ce plat d'orzo est une version transformée d'une salade de pâtes, il est composé de légumes grillés et hachés et de citron!
Allergens
Utensils
Tags
Crevettes
285 g
Orzo
170 g
Courgette
1 unit(s)
Poivron
1 unit(s)
Citron
1 unit(s)
Gousses d'ail
1 unit(s)
Mayonnaise
2 tbsp
Base de sauce tomate
2 tbsp
Mélange d'épices méditerranéen
1 tbsp
Brochettes en bois
6 unit(s)
Sel
0.25 tsp
Poivre
0.25 tsp
Huile
2 tbsp
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and return orzo to the same pot, off heat. Add 1 tbsp (2 tbsp) oil, then stir to coat. (TIP: We love to use olive oil in this recipe!) Cover and set aside.
- Meanwhile, soak skewers in water for at least 5 min.
- Meanwhile, cut zucchini lengthwise into 1/4-inch thick slices.
- Core, then quarter pepper.
- Add zucchini, peppers and 1/2 tbsp (1 tbsp) oil to a plate. Season with 1 tsp (2 tsp) Mediterranean Spice Blend, salt and pepper. Toss to coat.
- Peel, then finely grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add mayo, half the lemon zest, 1/8 tsp (1/4 tsp) garlic and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
- Combine tomato sauce base, remaining garlic, remaining Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) oil in a medium bowl.
- Drain, rinse and pat shrimp dry with paper towels. Season with salt and pepper, then add to bowl with marinade. Toss to fully coat each shrimp.
- Drain skewers, then thread shrimp onto skewers. Place assembled shrimp skewers on a plate to bring to the grill.
- Discard any excess marinade.
- Add peppers to the grill. Close lid and grill, flipping once, until tender, 3-5 min per side.
- Add zucchini to the grill. Close lid and grill, flipping once, until tender, 2-3 min per side.
- Transfer grilled veggies to the same plate to cool slightly.
- Add shrimp skewers to other side of the grill. Close lid and grill for 1-3 min per side, until opaque.** (NOTE: Don't overcrowd your grill! Grill shrimp once veggies are done if there isn't enough space on the grill.)
- Transfer shrimp skewers to a clean plate. Cover with foil to keep warm.
- Roughly chop zucchini and peppers.
- Add chopped veggies, lemon juice and remaining lemon zest to the pot with orzo. Season with salt and pepper, then stir to combine.
- Divide grilled veggie orzo between bowls.
- Remove shrimp from skewers, then arrange over bowls.
- Drizzle lemon aioli over top.
- Squeeze a lemon wedge over top, if desired.
700
kcal
Calories
28
g
Fat
4
g
Saturated Fat
80
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
36
g
Protein
190
mg
Cholesterol
1410
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
125
mg
Calcium
4
mg
Iron
avec quartiers de pommes de terre et sauce aneth-ail-citron
avec aïoli au citron et salade d'épinard et de roquette
avec aïoli au citron et salade d'épinard et de roquette
avec quartiers de pommes de terre et poivrons grillés
avec écrasé de pommes de terre et brocoli à l'ail
