Crevettes et sauce au beurre noisette, au miel et à l’ail

Familiale

avec riz aux légumes et courgettes

8 min

Difficulté: 2/3

Canadienne

Le beurre noisette dans ce sauté donne un goût de noix à ce souper savoureux! Vous regretterez de ne pas y avoir pensé plus tôt.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Cuillères à mesurer

Passoire

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

Familiale

Dinners

Ingrédients

Crevettes

285 g

Riz étuvé

0.75 cup

Mirepoix

113 g

Sauce soja

2 tbsp

Oignon vert

2 unit(s)

Courgette

1 unit(s)

Sauce miel et ail

4 tbsp

Purée d’ail

1 tbsp

Sel d'ail

1 tsp

Fécule de maïs

1 tbsp

Huile

1.5 tbsp

Sel

0.063 tsp

Poivre

0.125 tsp

Beurre non salé

2 tbsp

Preparation

Heat a medium pot over medium heat.
When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring often, until softened, 2-3 min.
Season with 1/4 tsp (1/2 tsp) garlic salt.

Add half the garlic puree and rice to the pot. Cook, stirring often, until fragrant, 1-2 min.
Once water is boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
Remove from heat. Set aside, still covered.

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Thinly slice green onions.
Drain and rinse shrimp. Pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
Add soy sauce, honey-garlic sauce, remaining garlic puree, 1/4 cup (1/2 cup) water and 1/2 tbsp (1 tbsp) cornstarch to a medium bowl. Whisk to combine, then set aside.

Heat a large non-stick pan over medium heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Season with salt and pepper.
Transfer to a plate.

Add 2 tbsp (4 tbsp) butter to the same pan, then swirl until melted.
Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!)
Add shrimp and honey garlic-soy mixture. Cook, stirring often, until sauce thickens slightly and shrimp is cooked through, 4-5 min.**
Stir in zucchini.

Fluff rice with a fork, then stir in half the green onions. Season with salt, to taste.
Divide veggie rice between plates.
Top with shrimp and zucchini.
Sprinkle remaining green onions over top.

Nutrition per serving

770

kcal

Calories

Fat

Saturated Fat

103

Carbohydrate

Sugar

Dietary Fiber

Protein

210