avec salade de roquette parsemée de feta
Ingredients: Shrimp • Zucchini • Green pepper • Sweet bell pepper • Baby tomatoes • Lemon • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Red chili pepper.
Allergens
Tags
Crevettes
285 g
Courgette
1 unit(s)
Poivron vert
1 unit(s)
Gousses d'ail
2 unit(s)
Vinaigre balsamique
1 tbsp
Petites tomates
113 g
Mélange paprika fumé et ail
6 g
Feta, émietté
0.25 cup
Poivron
1 unit(s)
Citron
1 unit(s)
Piment
1 unit(s)
Mélange roquette et épinards
56 g
Persil
7 g
Huile
1 tbsp
Poivre
0.13 tsp
Beurre
2 tbsp
Sel
0.063 tsp
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Halve zucchini, then cut into 1/2-inch rounds.
- Core, then cut green and sweet peppers into 1/2-inch cubes.
- To an unlined baking sheet, add peppers, zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10-12 min, until veggies are tender-crisp.
- Halve tomatoes.
- Zest, then juice lemon.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis.)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 2 tbsp (1/4 cup) butter, then garlic, shrimp, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp (1/2 tsp) chilies. (TIP: Like things spicy? Add more chilies.)
- Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove the pan from the heat. Add half the lemon juice. Stir to combine.
- In a medium bowl, whisk together 1/2 tbsp (1 tbsp) oil and vinegar.
- Add arugula and spinach mix and tomatoes. Season with salt and pepper, then toss to combine. Set aside.
- To a large bowl, add roasted veggies, half the parsley and remaining lemon juice.
- Sprinkle feta over top, then toss to combine.
- Divide salad between plates, then top with roasted veggies and shrimp.
- Drizzle any remaining sauce from the pan over shrimp.
- Sprinkle remaining parsley over top.
430
kcal
Calories
25
g
Fat
11
g
Saturated Fat
29
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
28
g
Protein
220
mg
Cholesterol
1070
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
250
mg
Calcium
3.5
mg
Iron
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