Informations supplémentaires
25 min.
|
442 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring a pot with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes. When the rice is cooked, mix in the herbs, lemon zest and the juice of half a lemon.
2. Setup
Chop the herbs. Zest the lemon. Thinly slice the cucumber and the radishes.
3. Make the salad
Mix cucumber with the radishes, 1-2 tbsp of rice or cider vinegar, a drizzle of oil, 1 tsp of sugar, a pinch of salt and some pepper. If the children wish, the vegetables can be served as a raw salad rather than a salad.
4. Cook the shrimp
Heat a skillet over medium-high heat. Add the shrimp and the Piri Piri sauce. Cook 5-6 minutes until the shrimp are cooked.
5. Plate your dish
Serve the shrimp with the rice and the salad. Bon appétit!
250gShrimps
60mlPiri Piri Sauce
0.5unitLemon
140gBasmati Rice
0.5unitCoriander and Parsley
1unitVegetable Broth Cube(s)
2unitLebanese Cucumber(s)
2unitRadishes
What you need
pan, bowl, pot, zester
442 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
2g
3%
cholesterol
158mg
53%
fiber
5g
20%
protein
23g
saturated
1g
5%
sodium
1854mg
77%
sugar
17g
trans
0g