avec riz coloré et salade de chou à la lime
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Mélange pour salade de chou (chou rouge, chou vert, carotte) • Poivron • Riz basmati • Lime • Chutney de mangues (sucres (sucre, purée de mangue), mangue, vinaigre concentré, sel, ail en poudre, épices, gomme de xanthane, acide ascorbique, bêta-carotène, benzoate de sodium, sorbate de potassium) • Sauce jerk (eau, piments jalapeno verts, vinaigre blanc, ail, épices, sel, huile de soya, jus de citron, amidon de maïs modifié, gomme xanthane, colorant naturel, acide citrique, sorbate de potassium) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Ail • Oignon vert.
Allergens
Tags
Crevettes
285 g
Riz basmati
0.75 cup
Salade de chou
170 g
Poivron
1 unit(s)
Lime
1 unit(s)
Oignons verts
1 unit(s)
Gousses d'ail
1 unit(s)
Chutney à la mangue
2 tbsp
Sauce jerk
2 tbsp
Vinaigre de riz assaisonné
1 tbsp
Beurre
1 tbsp
Sucre
0.5 tsp
Huile
4 tsp
Sel
0.375 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Zest, then juice lime.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- In a medium bowl, whisk together vinegar, 3 tsp (6 tsp) oil, lime juice, lime zest and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Add coleslaw cabbage mix and half the green onions, then toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil and peppers. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Remove from heat.
- Transfer to a plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil, then garlic and shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Add jerk sauce, half the mango chutney (use all for 4 servings) and 2 tbsp (4 tbsp) water. Cook for 1 min, stirring occasionally, until shrimp is coated.
- Remove from heat.
- Fluff rice with a fork, then stir in peppers, remaining green onions and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice, coleslaw and shrimp between plates.
- Spoon any remaining sauce over shrimp.
640
kcal
Calories
18
g
Fat
6
g
Saturated Fat
92
g
Carbohydrate
20
g
Sugar
6
g
Dietary Fiber
28
g
Protein
195
mg
Cholesterol
1990
mg
Sodium
0.3
g
Trans Fat
700
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
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