avec accompagnement de légumes frais et feta
Ingrédients : Crevette • Orzo (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Poivron • Concombre • Tomates Roma • Pesto au poivron rôti (poivron rouge rôti, huile de soja, eau, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), amidon de maïs modifié, sel, sucre, fines herbes, acide citrique, épices , gomme xanthane, sorbate de potassium) (lait) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Feta (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) (lait) • Vinaigre de vin rouge • Chapelure italienne (chapelure grillée [farine enrichie (farine de blé, orge maltée, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique), sirop de maïs à haute teneur en fructose, sirop de maïs, huile végétale partiellement hydrogénée, eau, levure, sel, sucres (cassonade, miel, mélasse, sucre, dextrose), gluten de blé, lactosérum, farine de soya, farine de seigle, farine de maïs, son d'avoine, farine de maïs, fécule de maïs, farine de riz, farine de pommes de terre, beurre, agents de conditionnement de la pâte (mono et diglycérides, stéaroyl-lactylate de sodium et/ou de calcium, lécithine de soya, carbonate de calcium, acide ascorbique), nutriments de levure (sulfate d'ammonium, sulfate de calcium, phosphate monocalcique), vinaigre distillé, lait écrémé, babeurre, acide citrique, vinaigre de céréales, datte, iodate de potassium, gomme de guar, phosphate de calcium, acide lactique, propionate de calcium, acide lactique, propionate de calcium, sorbate de potassium, graines de sésame], sel, fromage pecorino romano importé (lait de brebis, sel, présure), épices, arômes naturels et artificiels, ail, oignon et persil) (orge, lait, avoine, seigle, sésame, soya, blé) • Mélange d’épices aneth et ail (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Crevettes
285 g
Orzo
170 g
Mini concombres
2 unit
Poivron
1 unit
Tomato
1 unit
Feta, émietté
0.25 cup
Chapelure italienne
2 tbsp
Pesto au poivrons rôtis
0.25 cup
Mayonnaise
2 tbsp
Vinaigre de vin rouge
1 tbsp
Mélange d'épices à l'ail et à l'aneth
4 g
Butter*
1 tbsp
Huile*
1.33 tbsp
Sucre*
0.25 tsp
Sel*
0.25 tsp
Poivre*
0.25 tsp
- Before starting, preheat the oven to 475°F.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast peppers in the bottom of the oven for 5-8 min, stirring halfway through, until tender and golden.
- Meanwhile, line another baking sheet with parchment paper, then drizzle with 1 tsp (2 tsp) oil.
- Combine breadcrumbs and 1 tsp (2 tsp) oil in a ziptop bag.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- Add shrimp, half the Dill-Garlic Spice Blend and mayo to a medium bowl. Season with salt and pepper, then toss to coat.
- Add shrimp to the ziptop bag, then shake to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet.
- Roast in the top of the oven until cooked through, 8-12 min.**
- Meanwhile, cut cucumber into 1/8-inch-thick slices.
- Cut tomato into 1/4-inch pieces.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add tomatoes and cucumber. Toss to coat.
- To the pot with orzo, add peppers, roasted pepper pesto, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter. Stir to combine. Season with salt and pepper.
- Divide orzo and veggies between plates. Top orzo with shrimp.
- Sprinkle feta over top.
If you've opted to get shrimp, combine breadcrumbs and 1 tsp (2 tsp) oil in a ziptop bag. Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Add shrimp, half the Dill-Garlic Spice Blend and mayo to a medium bowl. Season with salt and pepper, then toss to coat. Add shrimp to the ziptop bag, then shake to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet. Roast in the top of the oven until cooked through, 8-12 min.**
810
kcal
Calories
39
g
Fat
10
g
Saturated Fat
82
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
36
g
Protein
220
mg
Cholesterol
1850
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
