Shrimp and Salsa Verde

Informations supplémentaires

35 min. | 514 kcal | easy | Family, Even better the next day | Printable version

1. Cook the orzo Bring a pot of salted water to a boil. Cook the orzo for 10-12 minutes until tender. Drain and set aside.

2. Setup Mince the parsley, the garlic, the capers and the shallot. Cut the cucumber into small pieces. Shell the shrimps.

3. Cook the shrimp Heat a drizzle of oil in a pan on medium-high heat. Cook the shrimps for 3-4 minutes until they turn pink. To help your children with the development of their taste, it's possible to cook the garlic and the shallot at this step with the shrimp rather than keep them raw in the next steps.

4. Mix the orzo In a bowl mix the orzo with the shallot (to taste), the cucumbers, arugula, the quarter of the parsley and the juice of half a lemon (or to taste). Add a drizzle of oil, salt and pepper. As desired, keep the parsley as a topping.

5. Make the salsa In a bowl, add the rest of the parsley with the capers, the garlic, the honey, the juice of half a lemon and 4 to 6 tbsp of olive oil. Add salt and pepper.

6. Plate your dish Serve the shrimps on the warm orzo salad and garnish with the salsa verde. Add salt and pepper to taste. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!

250gShrimps

1unitGarlic Clove(s)

1unitFresh Italian Parsley

1unitEnglish Cucumber(s)

0.5unitLemon

0.5unitShallot

1unitHoney

15mlCapers

240mlOrzo

40gArugula

What you need Pot, strainer, pan, bowl

514 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 55g

18%

fat 21g

32%

cholesterol 189mg

63%

fiber 5g

20%

protein 29g

saturated 3g

15%

sodium 315mg

13%

sugar 14g

trans 0g