Taboulé de crevettes au citron et à la menthe

Équilibré

avec amandes grillées et aïoli au citron à base de plantes

20 min

Difficulté: 1/3

Méditerranéenne

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Gluten

Arachides

Amandes

Crevettes

Sésame

Noix

Poisson

Tags

Dinner-bowls

Ingrédients

Crevettes

285 g

Boulgour

0.5 cup

Persil

14 g

Gousses d'ail

2 unit(s)

Tomato

1 unit(s)

Amandes, tranchées

28 g

Haricots cannellini

1 unit(s)

Menthe

7 g

Citron

1 unit(s)

Échalote

1 unit(s)

Mélange d'épices méditerranéen

7 g

Mayo à base de plantes

2 tbsp

Huile

1.5 tbsp

Sel

0.25 tsp

Poivre

0.125 tsp

Sucre

0.125 tsp

Preparation

Before starting, preheat the broiler to high. Wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
Once boiling, add bulgur and 1/4 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

Heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Meanwhile, cut tomato into 1/4-inch pieces.
Roughly chop Parsley.
Roughly chop mint leaves.
Peel, then thinly slice shallot.
Drain, then rinse the cannellini beans. Set aside.
Peel, then mince or grate garlic
Zest, then juice the lemon.
In a small bowl add 1/2 tbsp (1 tbsp) lemon jucie, lemon zest, and half the plant based mayo (use all for 4 portions). Season with salt and pepper, then stir to combine, Set aside.

Drain and rinse shrimp, then pat dry with paper towels.
In a medium bowl add shrimp, 1/2 tbsp (1 tbsp) olive oil, garlic and Mediterranean Spice belnd. Season with salt and peppper, then toss to coat.
On a foil-lined baking sheet, add shrimp.
Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**

In a large bowl add bulgur, shallot, mint, parsley, tomatoes, beans, remaining lemon zest and remaining lemon juice, 1/4 tsp (1/2 tsp ) sugar and 1 tbsp (2 tbsp) olive oil.
Season with salt and pepper, then toss to combine.