Sri Lankan Shrimp Pilaf
with Beet and Herb Slaw
Sri Lanka - they call it the pearl of India - because it really is that beautiful. Seafood is one of its main treasures and we’ve added gorgeous beets, because they're in season and they add a beautiful hue to the dish!
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: Crustacean/Crustacé)
2 gousse(s)
Ail
1 pièce(s)
Courgette
1 pièce(s)
Concentré de bouillon de légumes
¾ tasse(s)
Riz basmati
1 pièce(s)
Citron
7 g
Persil
1 pièce(s)
Betteraves cuites
2 cc
Mélange d’épices sri lankais
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
Prep: Wash and dry all produce. Mince or grate the garlic. Chop the zucchini into 1/2-inch pieces. Zest, then juice the lemon. Roughly chop the parsley.
Cook the rice: Heat a large pot over medium heat. Add a drizzle of oil, then the rice, garlic and as much Sri Lankan spice as you like (careful, it's spicy!) Cook, stirring, until the rice is coated, about 1 min. Stir in 11/2 cups water and broth concentrate(s). Bring to a boil, then reduce the heat to low. Cover and cook until most of the water has been absorbed, 9-10 min.
Make the slaw: Meanwhile, peel, then coarsely grate the beets into a medium bowl. (TIP: If you have disposable plastic gloves, wear them to prevent your hands from turning pink!) Add the lemon zest, half the parsley and a drizzle of oil into the beets. Add some lemon juice, to taste.
Finish the pilaf: Stir the shrimp and zucchini into the rice (TIP: make sure the shrimp is submerged in the rice, otherwise it may not cook through!) and return to the stove to cook until rice is tender and shrimp turns pink, 1-2 more min. Stir in the remaining parsley and some lemon juice, to taste.
Finish and serve: Serve the pilaf divided between bowls and top with some of the zesty slaw! Enjoy!
DID YOU KNOW? Pilaf is traditionally a Middle Eastern dish consisting of sautéed rice, steamed in broth with the added option of poultry, meat or shellfish.
