Informations supplémentaires
30 min.
|
444 kcal
|
easy
|
|
Printable version
1. Setup
De-shell the shrimps. Thinly slice the onion and the zucchini(s)
(for the zucchini(s), cut into slices or half-rounds depending on the size of the zucchini). Zest the lime.
2. Cook the onion
Heat a drizzle of oil in a pan over medium-high heat. Cook the onion for 1 minute. Add the zucchinis and cook 3-4 minutes. Add salt and pepper.
3. Add the rice
Add the rice and 2 2P | 2.5 3P cups of water. Bring to a boil. Cover and cook over low heat for 8-10 minutes until the rice is tender. Add 150 2P | 200 3P ml coconut milk, the tomato paste, the spices and mix.
4. Add the shrimp
Add the shrimps and the green peas. Cover and cook for 5-6 minutes until the shrimps are cooked through. Add salt and pepper.
5. Plate your dish
Serve and garnish with the yogurt, the zest and the lime juice to taste. Bon appétit!
10unitWild Argentina Shrimps
100gGreek Yogourt 2%
150mlCoconut Milk
30mlTomato Paste
90gGreen Peas
1unitZucchini(s)
0.5unitYellow Onion(s)
0.5unitLime
140gBasmati Rice
20gSpice Mix (Garam Massala Powder,Ginger Powder,Turmeric Powder,)
What you need
pan, wooden spoon
444 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
3g
5%
cholesterol
207mg
69%
fiber
5g
20%
protein
33g
saturated
1g
5%
sodium
806mg
34%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg