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
8 g
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
79
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
33
g
Protein
190
mg
Cholesterol
1400
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
150
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 quartiers de pommes de terre et poivrons grillés
avec aïoli au citron et salade d'épinard et de roquette
