Informations supplémentaires
40 min.
|
450 kcal
|
easy
|
|
Printable version
1. Cook the fries
Preheat oven to 425°F. Cut the potatoes into fries. Put on a lined sheet pan. Add a drizzle of oil, salt and pepper. Bake in the oven for 20-22 minutes.
2. Setup
Cut the carrots, cucumber and celery into crudités.
3. Make the sauce
Put the sauce mixture, garlic powder, Worcestershire sauce and 2 2P | 3 3P tbsp of butter in a small saucepan. Heat over medium-low heat for 3-4 minutes until the sauce is homogeneous. Add salt to taste. Remove from the heat.
4. Cook the shrimp
Mix the shrimp with the spice mix (Spicy!). Add salt and pepper. Heat a generous drizzle of oil in a pan over medium-high heat. Cook the shrimp 4-5 minutes. Remove from the heat, add the Buffalo sauce mix (Spicy!) and mix. This recipe is hot, for those with a low tolerance for spicy flavors, cook part of the shrimp with liked spices and serve the sauce on the side.
5. Plate your dish
Serve the shrimp with the crudités and the fries. Bon appétit!
250gShrimps
500gYellow Potato(es)
2unitLebanese Cucumber(s)
4unitOrganic Nantes carrot (s)
2unitCelery
15mlWorcestershire Sauce
7.5mlGarlic Powder
30mlSpice Mix(cornstarch,tex-mex mix)
90mlSauce Mix(ketchup,sriracha)
What you need
pan, pot, sheet pan, bowl
450 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
14g
22%
cholesterol
188mg
63%
fiber
5g
20%
protein
23g
saturated
8g
40%
sodium
1209mg
50%
sugar
15g
trans
1g