Informations supplémentaires
35 min.
|
748 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into quarters and place on a baking sheet lined with baking paper. Add a drizzle of oil, spices, salt and pepper. Bake in the oven for 26-30 minutes until browned.
2. Setup
Cut the bell pepper into small cubes. Finely chop the garlic and parsley. Thinly slice the green onion. Grate the carrot. Strain and peel the prawns. Cut the lemon** into quarters.
3. Cook the rice
Heat a drizzle of oil and 1 tbsp. of butter in a pot over medium-high heat. Add the bell pepper and green onion and cook for 2-3 minutes. Add the rice and mix well. Add the broth cube and 1.5 2P | 2 3P cups of water and bring to a boil. Cover and cook 10-12 minutes over low heat until the rice is tender.
4. Cook the shrimp
Heat a drizzle of oil in a skillet over medium-high heat. Add the shrimp and cook 4-5 minutes until colored. Add salt and pepper to taste. Meanwhile, add the garlic and 4 2P | 6 3P tbsp. of butter in a small bowl. Heat in the microwave for 20 seconds to melt the butter. Add the parsley.
5. Plate your dish
In a bowl, put the lettuce leaves with the carrot. Season with a drizzle of oil, salt and pepper and vinegar to taste. Serve the shrimp with the garlic butter, lemon wedges, rice, potatoes and salad. Bon appétit!
250gShrimps
140gJasmine Rice
2unitGarlic Clove(s)
2unitGreen Onion(s)
500gWhite Potato(es)
0.5unitLemon
1unitVegetable Broth Cube(s)
0.5unitBoston Lettuce
1unitCarrot(s)
2unitMini colorful peppers
6gSpice Mix (dried oregano,onion powder)
1unitFresh Italian Parsley
What you need
sheet pan, pan, bowls, tongs
748 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
103g
34%
fat
25g
38%
cholesterol
219mg
73%
fiber
10g
40%
protein
27g
saturated
15g
75%
sodium
775mg
32%
sugar
5g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg