Informations supplémentaires
30 min.
|
666 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion, the cilantro, the parsley and the garlic. Zest the lemon and cut it in half. Coarsely chop the spinach.
2. Cook the rice
Warm up 1.5 2P | 2 3P cups of water and add the bouillon cube. Keep warm. In a pan or a pot, add 1 tbsp. of butter. Add the onions and cook for 2-3 minutes. Add the rice and cook for another 1-2 minutes. Add the hot broth. Lower the heat, cover and cook for 10-12 minutes. Once cooked, add the spinach and the green peas then cook another 1-2 minutes. Season with salt and pepper.
3. Make the sauce
In a bowl, combine the cilantro, the parsley, the garlic, the lemon zest, the lemon juice, to taste, 1 tbsp of red wine vinegar and 60 2P | 90 3P ml of olive oil.
4. Cook the shrimp
In a pan, over medium-high heat, add a drizzle of olive oil. Add the shrimps and the chili flakes to taste (caution! spicy). Cook for 2-3 minutes on each side. Add the juice of half a lemon, season with salt and pepper.
5. Plate your dish
Serve the shrimp with the rice. Top with crumbled feta cheese and the sauce. Bon appétit!
250gShrimps
1unitCoriander and Parsley
60gBaby Spinach
60mlGreen Peas
140gBasmati Rice
30gFeta Cheese
1unitGarlic Clove(s)
1unitLemon
1unitVegetable Broth Cube(s)
1unitYellow Onion(s)
2gChili Flakes
What you need
Pans, Bowls.
666 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
33g
51%
cholesterol
171mg
57%
fiber
3g
12%
protein
26g
saturated
7g
35%
sodium
1192mg
50%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg