avec salade de roquette parsemée de feta
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Courgette • Poivron vert • Poivron • Petites tomates • Citron • Mélange roquette et épinards • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Persil • Ail • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium) • Piment.
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 (use whole zucchini for 4 servings).
- Core, then cut 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 hot, add 2 tbsp (4 tbsp) butter, then garlic, shrimp, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp 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 half the vinegar (use all for 4 servings).
- 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
