Garlic Shrimp with Lemon Couscous
with broccoli, almonds and a tomato and shallot dressing
Informations supplémentaires
35 min.
|
511 kcal
|
easy
|
|
Printable version
1. Cook the couscous
Bring 1 2P | 1.5 3P cup of water to a boil in a pot. Pour in the couscous, cover and remove from the heat. Let the couscous expand for 5-6 minutes. Meanwhile, skip ahead to step 2. Fluff the couscous with a fork, add the zest and juice of half a lemon, a drizzle of oil, salt and pepper. Keep warm.
2. Setup
Zest the lemon. Grate the garlic. Finely chop the herbs. Cut the broccoli into pieces. Cut the tomato and shallot into pieces. Peel the shrimps.
3. Cook the shrimp
Heat a pan over medium-high heat. Toas the almonds 3-4 minutes until colored. Remove from the pan. Add 1-2 tbsp of butter (or oil) and cook the shrimps for 3-4 minutes. Add the garlic and cook for another 1-2 minutes. Add salt and pepper, some lemon juice and half of the herbs. Remove from the pan and keep warm.
4. Make the dressing
Add the tomato, shallot to taste, a generous drizzle of oil, 1 tbsp. of cider or wine vinegar, 1 tsp. of sugar, salt and pepper in a food processor. Pulse a few times to make a sauce/salsa.
5. Cook the broccoli
Add a drizzle of oil to the pan and cook the broccoli for 3-4 minutes over medium-high heat. Add salt and pepper. Mix in the rest of the herbs.
6. Plate your dish
Serve the shrimps with the couscous and broccoli. Top with the tomato dressing and almonds. You can also place everything in the center of the table and let everyone make their own plate. Bon appétit!
10unitWild Argentina Shrimps
180gCouscous
0.5unitLemon
2unitGarlic Clove(s)
1unitFresh Parsley and Dill
0.5unitShallot
1unitBroccoli
30gSlivered Almonds
1unitTomato(es)
What you need
pan, pot, bowl, food processor
511 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
57g
19%
fat
19g
29%
cholesterol
157mg
52%
fiber
5g
20%
protein
28g
saturated
3g
15%
sodium
721mg
30%
sugar
2g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg