Crevettes au pesto de tomates séchées

Équilibré

Très riche en fibres

Riche en protéines

Rapido

Crevettes au pesto de tomates séchées

avec boulgour aux légumes et amandes grillées assaisonnées

5 min

Difficulté: 1/3

Indienne

Allergens

Amandes

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Gluten

Tags

Très riche en fibres

Riche en protéines

Rapido

Handhelds

Nouveau

South-southeastasian

Ingrédients

Crevettes

285 g

Boulgour

0.5 cup

Persil

7 g

Courgette

1 unit(s)

Poivron

1 unit(s)

Maïs en grains

113 g

Amandes, tranchées

56 g

Mélange d’épices aux fines herbes italiennes

5 g

Pesto de tomates séchées au soleil

0.25 cup

Huile

2 tbsp

Sel

0.25 tsp

Poivre

0.25 tsp

Preparation

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.

Heat a large non-stick pan over medium.
When hot, add 1/2 tsp (1 tsp) oil and almonds. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Stir in half the Italian Herb Spice Blend and stir until coated. Transfer to a plate to cool.
Wipe out the pan.

Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
Core, then cut pepper into 1/4-inch pieces.
Roughly chop parsley.

Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
On an unlined baking sheet, add shrimp and remaining Italian Herb Spice Blend with 1 tbsp (2 tbsp) oil. Toss to coat.
Broil in the top of the oven for 5-6 min, until shrimp just turn pink.**

Meanwhile, reheat the same pan from step 2 over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, zucchini, peppers and corn. Cook for 4-5 min, stirrng often, until tender-crisp.
Season with salt and pepper