avec boulgour aux amandes et pesto de poivrons rouges rôtis
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Courgette • Boulgour (blé) (semoule de blé dur) • Tomate Roma • Citron • Pesto au poivron rôti (lait) (poivron rouge rôti, huile de soja, eau, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), amidon de maïs modifié, sel, sucre, fines herbes, acide citrique, épices , gomme xanthane, sorbate de potassium) • Amandes • Épinards • Mélange d’épices méditerranéen (amidon de maïs, sel fin, légumes déshydratés (ail, oignon, poivron rouge), sucre, épices et herbes, semoule de maïs, acide citrique, poudre de jus de citron, huile de canola, dioxyde de silicium) • Ail.
Allergens
Tags
Crevettes
285 g
Boulgour
0.5 cup
Courgette
1 unit(s)
Tomato
1 unit(s)
Citron
1 unit(s)
Bébés épinards
28 g
Gousses d'ail
1 unit(s)
Amandes, tranchées
56 g
Pesto au poivrons rôtis
0.25 cup
Mélange d'épices méditerranéen
7 g
Sucre
0.5 tsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- To a foil-lined baking sheet, add zucchini, half the Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) olive oil. Toss to coat. Season with salt and pepper.
- Broil in the middle of the oven for 7-10 min, until tender-crisp.
- Drain and rinse shrimp, then pat dry with paper towels. Sprinkle remaining Mediterranean Spice Blend over top of shrimp. Season with salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
- When the pan is hot, add shrimp, half the almonds and garlic. Cook for 2-3 min, stirring often, until shrimp just turn pink.**
- Meanwhile, in a small bowl, whisk together lemon zest, lemon juice and 1/2 tsp (1 tsp) sugar. Season with salt.
- Fluff bulgur with a fork, then stir in lemon zest mixture, spinach and remaining almonds.
- Divide bulgur between bowls. Top with tomatoes, zucchini and shrimp.
- Drizzle pesto over top.
- Squeeze a lemon wedge over top.
620
kcal
Calories
29
g
Fat
3.5
g
Saturated Fat
62
g
Carbohydrate
8
g
Sugar
12
g
Dietary Fiber
36
g
Protein
180
mg
Cholesterol
1580
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
avec boulgour aux amandes et pesto de poivrons rouges rôtis
avec salade de chou frisé, de pommes et d’edamames
avec salade de chou frisé, de pommes et d’edamame