Garlic Shrimp with Lemon Couscous

Informations supplémentaires

35 min. | 511 kcal | easy | Family, Needs a food processor | Printable version

1. Cook the couscous Bring 1 ^2P | 1.5 ^3P cup of water to a boil in a pot. Pour in the couscous, cover and remove from the heat. Let the couscous expand for 5-6 minutes. Meanwhile, skip ahead to step 2. Fluff the couscous with a fork, add the zest and juice of half a lemon, a drizzle of oil, salt and pepper. Keep warm.

2. Setup Zest the lemon. Grate the garlic. Finely chop the herbs. Cut the broccoli into pieces. Cut the tomato and shallot into pieces. Peel the shrimps.

3. Cook the shrimp Heat a pan over medium-high heat. Toas the almonds 3-4 minutes until colored. Remove from the pan. Add 1-2 tbsp of butter (or oil) and cook the shrimps for 3-4 minutes. Add the garlic and cook for another 1-2 minutes. Add salt and pepper, some lemon juice and half of the herbs. Remove from the pan and keep warm.

4. Make the dressing Add the tomato, shallot to taste, a generous drizzle of oil, 1 tbsp. of cider or wine vinegar, 1 tsp. of sugar, salt and pepper in a food processor. Pulse a few times to make a sauce/salsa.

5. Cook the broccoli Add a drizzle of oil to the pan and cook the broccoli for 3-4 minutes over medium-high heat. Add salt and pepper. Mix in the rest of the herbs.

6. Plate your dish Serve the shrimps with the couscous and broccoli. Top with the tomato dressing and almonds. You can also place everything in the center of the table and let everyone make their own plate. Bon appétit!

10unitWild Argentina Shrimps

180gCouscous

0.5unitLemon

2unitGarlic Clove(s)

1unitFresh Parsley and Dill

0.5unitShallot

1unitBroccoli

30gSlivered Almonds

1unitTomato(es)

What you need pan, pot, bowl, food processor

511 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 57g

19%

fat 19g

29%

cholesterol 157mg

52%

fiber 5g

20%

protein 28g

saturated 3g

15%

sodium 721mg

30%

sugar 2g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg