avec aïoli au citron et salade d'épinard et de roquette
Ingrédients : Crevette • Pain ciabatta (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Petites tomates • Citron • Mélange roquette et épinards (roquette, épinards) • Mayonnaise (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) (moutarde, œuf) • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde) • Ail.
Allergens
Utensils
Tags
Crevettes
285 g
Mélange d'épices de Montréal
6 g
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
Sel
0.125 tsp
Huile
3 tbsp
Sucre
0.375 tsp
Poivre
0.125 tsp
Beurre
1 tbsp
- Before starting, lightly oil the grill. Preheat the grill over medium-high (approx. 500°F). Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- 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.
- To a small bowl, add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1/4 tsp (1/2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. (TIP: Add less garlic, depending on what you like best!) Season with salt and pepper, then stir to combine. (NOTE: This is your lemon aioli.)
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)
- In another small bowl, combine 1 tbsp (2 tbsp) softened butter and 1/4 tsp (1/2 tsp) garlic. (TIP: Add less garlic, depending on what you like best!)
- On an unlined baking sheet, arrange ciabatta, cut-side up. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.
- To a medium bowl, add shrimp, remaining garlic, Montreal Spice Blend and 1 tbsp (2 tbsp) oil, then toss to coat.
- To one side of the grill, add ciabatta, cut-side down. Grill for 3-4 min, until golden and grill-marked. Flip, then grill for 1-2 min, until warmed through.
- Meanwhile, arrange a sheet of foil on the other side of the grill. (NOTE: Don't overcrowd the foil. For 4 servings, use 2 sheets.)
- Add shrimp to the foil. Grill for 2-3 min per side, flipping once, until shrimp just turn pink and are cooked through.**
- Return ciabatta and shrimp to the baking sheet.
- To the bowl with vinaigrette, add arugula and spinach mix and tomatoes, then toss to combine.
- Spread garlic butter over top of cut sides of ciabatta. Cut each half diagonally.
- Divide shrimp, ciabatta and salad between plates.
- Dollop lemon aioli over top of shrimp.
680
kcal
Calories
41
g
Fat
9
g
Saturated Fat
51
g
Carbohydrate
3
g
Sugar
5
g
Dietary Fiber
29
g
Protein
210
mg
Cholesterol
1760
mg
Sodium
0.4
g
Trans Fat
550
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
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