avec courgettes, poivrons et sauce menthe-yogourt
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Courgette • Poivron • Boulgour (blé) (semoule de blé dur) • Yogourt grec (lait) (lait écrémé, crème, cultures bactériennes actives) • Citron • Amandes • Mélange d'épices indien (moutarde) (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) • Menthe • Ail.
Allergens
Tags
Crevettes
285 g
Yogourt grec
1 unit(s)
Courgette
1 unit(s)
Gousses d'ail
2 unit(s)
Citron
1 unit(s)
Poivron
1 unit(s)
Boulgour
0.5 cup
Amandes, tranchées
28 g
Mélange d'épices à l'indienne
9 g
Menthe
7 g
Huile
3 tbsp
Sel
0.25 tsp
Poivre
0.13 tsp
Sucre
0.25 tsp
Beurre
1 tbsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - To a medium pot, add 3/4 cup (1 1/2 cups) water, 1 tbsp (2 tbsp) butter, half the Indian Spice Mix 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.
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice mint.
- Drain and rinse shrimp, then pat dry with paper towels. Season with remaining Indian Spice Mix.
- Add peppers, zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 12-15 min, stirring halfway through, until tender.
- Meanwhile, to a small bowl, add yogurt, mint, half the garlic, 1/2 tbsp (1 tbsp) water, 1/4 tsp (1/2 tsp) sugar, lemon zest and half the lemon juice. Stir to combine. Season with salt and pepper.
- Meanwhile, to a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When the pan is hot, add shrimp and remaining garlic. Cook for 1-2 min, stirring occasionally.
- Add almonds. Cook for 1-2 mins, stirring occasionally, until shrimp just turn pink. ** Season with salt and pepper.
- Spoon half the mint yogurt sauce on the base of the bowl.
- Divide bulgur, veggies and shrimp mixture between bowls.
- Dollop the remaining mint yogurt sauce over top.
- Squeeze lemon wedge on top, if desired.
710
kcal
Calories
38
g
Fat
8
g
Saturated Fat
63
g
Carbohydrate
9
g
Sugar
11
g
Dietary Fiber
37
g
Protein
200
mg
Cholesterol
1300
mg
Sodium
0.4
g
Trans Fat
1150
mg
Potassium
300
mg
Calcium
5
mg
Iron
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