something balanced high protein shrimp
with Coconut Braised VeggiesCalories
:
710 kcalProtéines
:
36g protéinesDurée de préparation
:
25 minutesDifficulty
:
FacileRiche en protéines
Allergènes:
- Crevettes
- Blé
- Lait
- Moutarde
- Gluten
- Peut contenir des traces d’allergènes
- Lait
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
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.
Ingrédients
quantité par portion
285 g
Crevettes
(Contient: Crevettes)
½ tasse(s)
Couscous
(Contient: Blé Peut contenir : Gluten)
113 g
Chou frisé, haché
1 pièce(s)
Carotte
1 pièce(s)
Tomate
7 g
Coriandre
1 pièce(s)
Lait de coco
1 pièce(s)
Yogourt grec
(Contient: Lait)
9 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
2 cs
Huile*
Instructions
1
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
2
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half moons.
- Finely chop kale, discarding any large ribs.
- Transfer carrot and kale to a large bowl together.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- To a small bowl, add half the yogurt, half the garlic and 2 tbsp (1/4 cup) yogurt. Season with salt and pepper, if you like. Stir to combine.
3
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, carrot, kale and remaining garlic. Season with salt and pepper, if you like. Cook for 3-4 min, stirring occastionally until tender-crisp.
- Add coconut milk, tomatoes and half the Indian Spice Blend. Reduce heat to medium. Cook for 7-9 min, stirring occassionally until tender and lightly thickened.
4
- Meanwhile, line a baking sheet with foil.
- Drain and rinse shrimp, then pat dry with paper towels. On prepared baking sheet, toss shrimp and half the Indian Spice Blend and remaining yogurt with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if you like.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
5
- Fluff couscous with a fork. Stir in half the cilantro.
- Divide couscous and braised veggies between bowls.
- Top with shrimp and remaining garlic sauce.
- Sprinkle remaining cilantro over top.
6
