Something something shrimp
with Poblano Rice and Cilantro Slaw
Get ready for a speedy meal that does not skimp on flavors! Oven broiled sweet and smoky chipotle shrimp sit atop a charred poblano rice and crisp lime cabbage slaw for maximum flavor in minimal time.
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
285 g
Crevettes
(Contient: Crevettes)
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
170 g
Mélange pour salade de chou
1 pièce(s)
Piment fort
2 pièce(s)
Lime
1 pièce(s)
Échalote
7 g
Coriandre
¼ tasse(s)
Feta, émietté
(Contient: Lait)
2 cs
Sauce au chipotle
(Contient: Lait, Oeuf, Moutarde, Soya Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
8 g
Assaisonnement mexicain
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient: Lait)
Ustensiles
Instructions
- Add rice, vegetable stock powder and 1 tbsp (2 tbsp) butter to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)
- peel, then cut shallots into 1/2-inch slices.
- Add peppers, shallots, half the Mexican Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Broil in the middle/ top of the oven, stirring halfway until veggies are lightly charred and tender-crisp, 8-10 min.
- Zest, then juice lime.
- Roughly chop cilantro.
- Add lime zest, 1 1/2 tbsp (3 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to mix.
- Add coleslaw cabbage mix and half the cilantro, then toss to coat.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- ** where are the veggies?? can we use the same ones? is the oven free????
- Add shrimp, remaining Mexican Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Broil in the middle/top of the oven, flipping halfway until lightly charred and cooked through, 4-5 min.**
- Fluff rice with fork, then stir in roasted veggies.
- Divide rice, slaw and shrimp between plates/ bowls.
- Drizzle chipotle sauce overtop.
- Sprinkle feta and remaining cilantro over top.
**preference of guac to feta?
