avec amandes grillées et mélange de graines
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Tomate beefsteak • Boulgour (blé) (semoule de blé dur) • Citron • Concombre • Chou frisé • Amandes • Mélange de graines (graines de tournesol, pepitas, huile de soya et/ou huile de canola) • Persil • Menthe • Ail • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Crevettes
285 g
Boulgour
0.5 cup
Tomato
1 unit(s)
Radis
3 unit(s)
Chou kale, haché
56 g
Citron
1 unit(s)
Persil
7 g
Menthe
7 g
Gousses d'ail
2 unit(s)
Amandes, tranchées
56 g
Mélange de graines
28 g
Mélange paprika fumé et ail
3 g
Huile
1 tbsp
Sel
0.125 tsp
- Before starting, 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.
- Meanwhile, finely chop kale.
- When water is boiling, add bulgur and kale. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, trim roots or top of radishes, if needed. Thinly slice radishes into half-moons.
- Pick mint leaves from stems, then finely chop mint and parsley together.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lemon.
- Peel, then mince or grate garlic.
- In a medium bowl, combine tomatoes, radishes, half the lemon zest, half the lemon juice and 1/2 tbsp (1 tbsp) oil. (TIP: We love using olive oil here!) Season with salt and pepper, if you like. Toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds and seed blend to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat. Transfer to a plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with half the Smoked Paprika-Garlic Blend (use all for 4 servings).
- Using the same pan, reheat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add garlic and shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Season with salt and pepper, if you like.
- To the pot with bulgur and kale, stir in mint-parsley mix, half the almond-seed blend, remaining lemon zest and remaining lemon juice. Season with salt and pepper, if you like.
- Divide bulgur-kale mixture between bowls. Arrange shrimp and tomato-radish mixture over top.
- Sprinkle with remaining almond-seed blend.
660
kcal
Calories
30
g
Fat
2.5
g
Saturated Fat
69
g
Carbohydrate
12
g
Sugar
13
g
Dietary Fiber
39
g
Protein
180
mg
Cholesterol
980
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
300
mg
Calcium
5
mg
Iron
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