Informations supplémentaires
30 min.
|
498 kcal
|
easy
|
|
Printable version
1. Setup
Strain the shrimp then remove the tails. Zest the lime then cut into quarters. Cut the onion into quarters. Thinly slice the green onion. Chop the garlic and the parsley. Drain and rinse the corn.
2. Cook the rice
Heat a drizzle of oil in a pot over medium-high heat. Cook the corn and green onion for 2-3 minutes. Add salt and pepper. Add the rice and mix well. Add the broth cube and 1.5 2P | 2 3P cups of water and bring to a boil. Cover and cook 10-12 minutes over low heat until the rice is tender. Add 1 tbsp. of butter to the cooked rice if desired.
3. Make the sauce
In a bowl, mix the garlic, parsley, lime zest, the juice of half a lime, a pinch of sugar, a generous drizzle of oil, salt and pepper.
4. Cook the shrimp
Thread the shrimps and onion onto the skewers. Add salt and pepper. Heat a drizzle of oil in a pan over medium-high. Cook the skewers 2-3 minutes on each side or until the shrimps are fully cooked.
5. Plate your dish
Serve the skewers with the rice, lime sauce and sour cream. Bon appétit!
250gShrimps
4unitWooden Skewers
2unitGarlic Clove(s)
1unitFresh Italian Parsley
1unitLime
2unitSour Cream
0.5unitRed Onion(s)
140gJasmine Rice
1unitVegetable Broth Cube(s)
200gCorn Kernels
2unitGreen Onion(s)
What you need
pot, bowls, pan, tongs, strainer
498 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
12g
18%
cholesterol
164mg
55%
fiber
3g
12%
protein
25g
saturated
3g
15%
sodium
825mg
34%
sugar
2g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg