Bacon-Wrapped Jumbo Shrimp
with Wild Rice Medley and Roasted Veggie Salad
Allergènes:
Crevettes
•Pacanes
•Sulfites
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation40 minutes
Temps de cuisson8 minutes
DifficultéFacile
Ingrédients
quantité par portion
285 g
Crevettes géantes
(Contient: Crevettes)
100 g
Tranches de bacon
1 pièce(s)
Patate douce
½ tasse(s)
Mélange de riz sauvage
170 g
Choux de Bruxelles
1 pièce(s)
Oignon rouge
113 g
Mélange printanier
14 g
Persil et thym
28 g
Pacanes
(Contient: Pacanes Peut contenir : Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde)
2 pièce(s)
Concentré de bouillon de poulet
2 cs
Sirop d'érable
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Oeuf, Lait, Noix, Sésame, Soya, Moutarde, Blé, Poisson)
Ustensiles
•Casserole moyenne
•Verre doseur
•Cuillères à mesurer
•Papier sulfurisé
•Plaque de cuisson
•Grande poêle antiadhésive
•Grand bol
•Fouet
Instructions
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, stir in wild rice medley, broth concentrates and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
2
- Meanwhile, cut sweet potatoes into 1/2-inch pieces.
- Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop parsley.
- Strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop.
3
- To a parchment-lined baking sheet, add sweet potatoes, thyme and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
4
- Heat a large non-stick pan over medium-high.
- When hot, add pecans to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
5
- Meanwhile, on a seperate cutting board, drain and rinse shrimp, then pat dry with paper towels.
- Remove and discard shrimp tails.
- Halve bacon crosswise.
- Wrap each bacon strip tighly around each shrimp.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Add half the maple syrup. Cook for 30 sec, stirring often, until shrimp are coated.
6
- In a large bowl, whisk together vinegar, remaining maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix.
- Fluff rice with a fork, then stir in parsley.
- Divide shrimp, wild rice medley and veggies.
- Sprinkle pecans over salad.
