Informations supplémentaires
30 min.
|
475 kcal
|
easy
|
|
Printable version
1. Setup
Cut the radishes into small cubes. Mince or chop the shallot. Chop the parsley. Drain and rinse the corn. Leave the sugar snap peas as they are or cut them into pieces.
2. Cook the corn
Heat a drizzle of oil with 1 tbsp. of butter in a small saucepan. Cook half the shallot and the corn for 4-5 minutes over medium heat. Add salt.
3. Make the salad
Mix the sugar snap peas with the radish, the rest of the shallot, the parsley, the feta, a drizzle of oil, salt and pepper.
4. Make the corn purée
Add the buttermilk and sour cream to the pot with the corn. Remove from the heat. Use a blender or a food processor to make a purée. Adjust salt and pepper to taste. By involving children in this step, they have the opportunity to see the ingredients that will be part of the purée and they will be more open to tasting it.
5. Cook the shrimp
Mix the shrimp with the spices, a drizzle of oil, salt and pepper. Heat a drizzle of oil in a pan over medium high heat. Cook the shrimp 4-6 minutes until cooked through.
6. Plate your dish
Serve the shrimp over the corn purée with the salad. Bon appétit!
250gShrimps
0.75unitCorn Kernels
100mlButtermilk
1unitSour Cream
120gSugar Snap Peas
2unitRadishes
40gFeta Cheese
1unitFresh Italian Parsley
1unitShallot
10mlSpice Mix(smoked paprika,garlic powder)
What you need
pot, pan, strainer, bowls, hand blender
475 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
40g
13%
fat
24g
37%
cholesterol
186mg
62%
fiber
5g
20%
protein
29g
saturated
7g
35%
sodium
1025mg
43%
sugar
13g
trans
0g