Informations supplémentaires
35 min.
|
613 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring a saucepan with 1.5 2P | 2 3P cups of water and 0.5 2P | 0.5 3P broth cube to a boil. Pour in the rice, cover and cook for 10-12 minutes over low heat until the rice is cooked. Add the lime zest and the juice of half a lime to the cooked rice.
2. Setup
Zest the lime and cut it into wedges. Cut the foot of the bok choy. Finely chop the garlic. Thinly slice the green onion. Peel the shrimp.
3. Cook the shrimp
Heat a drizzle of oil in a skillet over medium high heat. Add salt and pepper to the shrimp. Add the shrimp to the pan and cook 3 minutes until colored. Remove from the skillet.
4. Make the sauce
Add the spinach and half the green onion to the pan. Cook 1-2 minutes. Add the coconut milk, 0.5 2P | 0.5 3P broth cube, maple syrup and 1/2 2P | 2/3 3P cup of water. Bring to a boil and simmer for 3-4 minutes over medium low heat. Adjust salt and pepper to taste. Return the shrimp to the pan for 2-3 minutes.
5. Cook the bok choy
Heat a drizzle of oil in a small pan on medium high. Add the bok choy and cook for 1 minute. Add the garlic and cook 1-2 minutes. Add salt and pepper to taste.
6. Plate your dish
Serve the shrimp with the sauce, rice and bok choy. Garnish with the remaining green onion, coconut flakes and lime juice to taste. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
10unitWild Argentina Shrimps
30mlMaple Syrup
140gBasmati Rice
1unitLime
3unitBok Choy Shanghai
2unitGarlic Clove(s)
2unitGreen Onion(s)
160mlCoconut Milk
20gCoconut Flakes
40gBaby Spinach
0.5unitVegetable Broth Cube(s)
What you need
pans, saucepan, bowls
613 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
23g
35%
cholesterol
157mg
52%
fiber
3g
12%
protein
25g
saturated
19g
95%
sodium
784mg
33%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg