Crevettes et sauce au beurre noisette miel et ail

Familiale

Rapido

avec riz aux légumes et courgettes

8 min

Difficulté: 2/3

Canadienne

Ingrédients : Crevette • Courgette • Riz étuvé • Mirepoix (carotte, oignon, céleri) • Sauce miel et ail (sucres (sucre, glucose, glucose-fructose, mélasse de fantaisie, miel), eau, fécule de maïs modifiée, vinaigre, sel, protéine de soya hydrolysée, ail séché, gomme xanthane, acide lactique, acide citrique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Fécule de maïs • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Oignon vert.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Cuillères à mesurer

Passoire

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

30-min-or-less

Familiale

Rapido

Ingrédients

Crevettes

285 g

Riz étuvé

0.75 cup

Mirepoix

113 g

Sauce soja

2 tbsp

Oignon vert

1 unit

Courgette

1 unit

Sauce miel et ail

4 tbsp

Purée d’ail

1 tbsp

Sel d'ail

4 g

Fécule de maïs

9 g

Vinaigre de riz assaisonné

1 tbsp

Huile

1.5 tbsp

Sel

0.063 tsp

Poivre

0.125 tsp

Beurre

2 tbsp

Preparation

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

Using a strainer, rinse rice until water runs clear.
To the pot, add half the garlic puree and rice. Cook for 1-2 min, stirring often, until fragrant.
Add 1 1/4 cups (2 1/2 cups) water. Stir. Bring to a boil over high. Once water is boiling, reduce heat to low.
Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
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 remaining garlic salt and pepper.
To a medium bowl, add soy sauce, honey-garlic sauce, remaining garlic puree, 1/4 cup (1/2 cup) water and 1/2 tbsp (1 tbsp) cornstarch. Whisk to combine, then set aside.

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

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