avec petits pois et riz et salsa à la mangue
Dans ce plat inspirée des Caraïbes, la chaleur douce des crevettes aux épices jerk est coupée par une salsa de mangue sucrée qui apporte également une touche d'acidité pour égayer votre assiette!
Allergens
Utensils
Tags
Crevettes
285 g
Épices jerk
1 tbsp
Riz basmati
0.75 cup
Petits pois
113 g
Bouillon de légumes en poudre
1 tbsp
Gousses d'ail
1 unit(s)
Lime
1 unit(s)
Oignon rouge
0.5 unit(s)
Mangue
0.5 unit(s)
Coriandre
7 g
Tomato
1 unit(s)
Beurre non salé
2 tbsp
Sel
0.125 tsp
Poivre
0.063 tsp
Sucre
0.25 tsp
- Heat a medium pot over medium-high heat.
- While the pot heats, peel onion. Cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Reserve 1 tbsp (2 tbsp) onion in a medium bowl.
- Peel, then mince or grate garlic.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add chopped onions and half the garlic. (NOTE: Save reserved chopped onions for the salsa.) Cook, stirring occasionally, until onions have softened slightly, 1-2 min.
- Add rice, stock powder and 1 1/4 cups (1 1/2 cups) water to the medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook, adding peas halfway through, until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Juice half the lime, then cut remaining lime into wedges.
- Peel, pit, then cut half the mango into 1/4-inch pieces (whole mango for 4 ppl).
- Combine lime juice, tomatoes, mangoes, half the cilantro and 1/4 tsp (1/2 tsp) sugar to the medium bowl with chopped onions. Toss to combine.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shrimp. Season with salt. Cook, flipping halfway through, until shrimp just turn pink, 2-3 min.**
- Add remaining garlic and Jerk Spice Blend. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat.
- Add remaining cilantro to the pot with rice and peas. Season with salt, then fluff with a fork.
- Divide rice and peas between plates.
- Top with shrimp, then spoon mango salsa over top.
- Squeeze a lime wedge over top, if desired.
580
kcal
Calories
14
g
Fat
8
g
Saturated Fat
84
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
33
g
Protein
210
mg
Cholesterol
1800
mg
Sodium
0.5
g
Trans Fat
550
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
