avec aïoli au citron
Ingrédients : Crevettes • 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) • Ail • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde).
Allergens
Utensils
Tags
Crevettes
285 g
Mélange d'épices de Montréal
10 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
Beurre
1 tbsp
Sel
0.125 tsp
Huile
3 tbsp
Sucre
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Lightly oil the grill. Preheat the grill over medium-high (approx. 425°F).
- 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 garlic. (NOTE: Like things garlickly? Add more garlic!) 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 garlic.
- 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, half the Montreal Spice Blend (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Toss to coat.
- To one side of the grill, add ciabatta, cut-side down. Grill ciabatta for 3-4 min, until golden and grill marks appear. Flip, then grill for 1-2 min, until warmed through.
- Meanwhile, on the other side of the grill, arrange a sheet of foil. (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 cut sides of ciabatta. Cut each half diagonally.
- Divide shrimp, ciabatta and salad between plates.
- Dollop lemon aioli over shrimp.
680
kcal
Calories
41
g
Fat
9
g
Saturated Fat
50
g
Carbohydrate
3
g
Sugar
4
g
Dietary Fiber
29
g
Protein
210
mg
Cholesterol
2420
mg
Sodium
0.4
g
Trans Fat
550
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
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