avec aïoli au citron
Les crevettes poivrées aux épices à bifteck de Montréal sont rehaussées d'un aïoli au citron, tandis qu'une salade fraîche allège le tout. Idéal pour les chaudes journées d'été. Le pain ciabatta à l'ail apporte un arôme fumé incomparable!
Allergens
Utensils
Tags
Crevettes
285 g
Mélange d'épices de Montréal
0.5 tbsp
Mayonnaise
2 tbsp
Gousses d'ail
2 unit(s)
Citron
1 unit(s)
Petit pain ciabatta
2 unit(s)
Mélange roquette et épinards
56 g
Petites tomates
113 g
Beurre non salé
1 tbsp
Sel
0.125 tsp
Huile
3 tbsp
Sucre
0.375 tsp
Poivre
0.125 tsp
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Halve tomatoes.
- Halve ciabatta.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1/4 tsp (1/2 tsp) lemon juice and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your lemon aioli.)
- Add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)
- Combine 1 tbsp (2 tbsp) softened butter and 1/4 tsp garlic in another small bowl. (NOTE: Reference garlic guide.)
- Arrange ciabatta, cut-side up, on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.
- Add shrimp, remaining garlic, half the Montreal Spice Blend (use all for 4 ppl) and 1 tbsp (2 tbsp) oil to a medium bowl, then toss to coat.
- Add ciabatta, cut-side down, to one side of the grill. Grill ciabatta until golden and grill marks appear, 3-4 min. Flip, then grill until warmed through, 1-2 min.
- Meanwhile, arrange a sheet of foil on the other side of the grill. (NOTE: Don't overcrowd the foil! For 4 ppl, use 2 sheets.)
- Add shrimp to the foil. Grill, flipping once, until shrimp just turn pink and are cooked through, 2-3 min per side.**
- Return ciabatta and shrimp to the baking sheet.
- Add arugula and spinach mix and tomatoes to the bowl with vinaigrette, then toss to combine.
- Spread garlic butter over cut sides of ciabatta. Cut each half diagonally.
- Divide shrimp, ciabatta and salad between plates.
- Dollop lemon aioli over shrimp.
640
kcal
Calories
36
g
Fat
8
g
Saturated Fat
52
g
Carbohydrate
4
g
Sugar
4
g
Dietary Fiber
29
g
Protein
205
mg
Cholesterol
1930
mg
Sodium
0.4
g
Trans Fat
550
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
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