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Jerk Shrimp

A spiced saucy jerk shrimp, laced with creamy coconut milk, is so deliciously indulgent over rice. Fresh lime and cilantro adds a fresh kick and will transport you to an island paradise!

étiquettes:
Épicé
Allergènes:
Crevettes
Sulfites
Blé
Soya
Lait

Produit dans une installation 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 préparation30 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

285 g

Crevettes

(Contient Crevettes)

6 g

Mélange d'épices jerk

(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)

¾ tasse(s)

Riz étuvé

1 pièce(s)

Lait de coco

1 pièce(s)

Poivron

56 g

Petits pois

1 g

Oignon, haché

30 g

Gingembre

1 cs

Purée d’ail

(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)

½ cs

Sauce soya

(Contient Blé, Sulfites, Soya Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)

28 g

Échalotes frites

(Contient Blé Peut contenir Gluten)

7 g

Coriandre

1 pièce(s)

Lime

Pas inclus dans votre livraison

1 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

1 cs

Beurre*

(Contient Lait)

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Informations nutritionnelles

Énergie (kcal)810 kcal
Graisses41 g
dont saturés25 g
Glucides87 g
dont sucres9 g
Fibres7 g
Protéines31 g
Cholestérol195 mg
Sel1480 mg
Gras Trans0.3 g
Potassium1150 mg
Calcium200 mg
Fer4.5 mg

Ustensiles

Passoire
Casserole moyenne
Cuillères à mesurer
Verre doseur
Zesteur
Grande poêle antiadhésive
Essuie-tout

Instructions

1
  • To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 17-18 min. Remove from heat. Set aside, still covered.
2
  • Core, then cut peppers into 1/2-inch pieces.
  • Peel, then mince or grate ginger.
  • Roughly chop cilantro
  • Zest, then juice half the lime. Cut remaining lime into wedges.
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 4-5 min, stirring often, until tender.
  • Add Jerk Spice Blend, garlic and 1 tbsp (2 tbsp) of the ginger. Cook for 1 min, stirring often, until fragrant.
4
  • To pan with veggies, add peas coconut milk and soy sauce. Bring to simmer.
  • Reduce heat to medium and cook for 2-3 min, stirring often, until sauce thickens slightly. [tester: please confirm timing and that no water is needed. Any sugar needed to balance sauce? Also, confirm peas don't overcook when added here.]
  • Meanwhile, drain and rinse shrimp. Pat dry with paper towels.
  • Add shrimp and peas to pan and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until shrimp firm and opaque.**
5
  • To the pan lime juice. Season with salt and pepper. Stir to combine.
  • Add lime zest and half the cilantro to the rice. Fluff  and mix in with fork.
  • Divide rice between plates.
  • Top with shrimp, veggies and sauce.
  • Sprinkle with crispy shallots and remaining cilantro.
  • Squeeze a lime wedge over top, if you like.