Crevettes et aïoli à la ciboulette

Équilibré

Très riche en fibres

Riche en protéines

Rapido

Crevettes et aïoli à la ciboulette

avec boulgour aux herbes et pois chiches assaisonnés

5 min

Difficulté: 1/3

Argentine

Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Courgette • Poivron • Boulgour (blé) (semoule de blé dur) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Mélange d’épices méditerranéen (amidon de maïs, sel fin, légumes déshydratés (ail, oignon, poivron rouge), sucre, épices et herbes, semoule de maïs, acide citrique, poudre de jus de citron, huile de canola, dioxyde de silicium) • Persil • Ciboulette • Ail.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Riche en protéines

Dinner-bowls

Rapido

Nouveau

World-flavors

Ingrédients

Crevettes

285 g

Pois chiches

1 unit(s)

Persil

7 g

Boulgour

0.5 cup

Poivron

1 unit(s)

Courgette

1 unit(s)

Ciboulette

7 g

Gousses d'ail

2 unit(s)

Mélange d'épices méditerranéen

14 g

Mayonnaise

2 tbsp

Huile

2.5 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

Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moon.
Core, then cut pepper into 1/2 inch pieces.
To a foil-lined baking sheet, add peppers, zucchini, and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat.
Broil in the top of the oven for 8-10 min, stirring halfway until tender-crisp and golden.

Thinly slice chives.
Peel, then mince or grate garlic.
To a small bowl, mayo, half the chives and half the garlic. Season with salt and pepper. Stir to combine.

Heat a large non-stick pan over medium-high.
While the pan heats, drain, then rinse chickpeas.
When hot, add 1 tbsp (2 tbsp) olive oil, then chickpeas. Cook for 4-6 min, stirring often, until golden.
Remove from heat. Stir in half the Mediterranean Spice Blend and remaining garlic. Season with salt and pepper.

Drain and rinse shrimp, then pat dry with paper towels. To an unlined baking sheet, add shrimp, 1/2 tbsp (1 tbsp) olive oil and remaining Mediterranean Spice Blend. Season with salt and pepper. Toss to coat.
Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
While shrimp cook, roughly chop parsley.