Informations supplémentaires
20 min.
|
545 kcal
|
easy
|
|
Printable version
1. Setup
Cut the green onions. Chop the parlsey and the garlic. Cut the broccoli into pieces.
2. Prepare the shrimp
In a bowl, mix the shrimp with the garlic, cajun spices (Spicy! To taste) and a drizzle of olive oil. Set aside. By decreasing the amount of spices rather than removing them, children gradually increase their tolerance to spicy flavors.
3. Make the polenta
In a pot, bring 200 2P | 300 3P ml of milk and 2 2P | 2.5 3P cups of water to a boil. Slowly stir in the polenta. Reduce the heat and add the cheddar cheese. Season with salt and pepper.
4. Cook the shrimp
In a pan, on medium-high heat, cook the shrimp 1-2 minutes on each side. At the end, add on tbsp of butter. Set aside. In the same pan, add a drizzle of olive oil. Add the broccoli and cook for 3-4 minutes.
5. Plate your dish
Serve the shrimp on the creamy polenta. Garnish with chopped parlsey and green onions. Serve with the broccoli. Bon appétit!
10unitWild Argentina Shrimps
2unitGreen Onion(s)
100unitCornmeal
120gMild Cheddar
5gCajun Spice Mix
0.5unitFresh Italian Parsley
1unitGarlic Clove(s)
200mlMilk 2%
1unitBroccoli
What you need
bowl, pan, pot.
545 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
41g
14%
fat
28g
43%
cholesterol
214mg
71%
fiber
52g
208%
protein
32g
saturated
12g
60%
sodium
1029mg
43%
sugar
7g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg