Informations supplémentaires
35 min.
|
514 kcal
|
easy
|
|
Printable version
1. Cook the orzo
Bring a pot of salted water to a boil. Cook the orzo for 10-12 minutes until tender. Drain and set aside.
2. Setup
Mince the parsley, the garlic, the capers and the shallot. Cut the cucumber into small pieces. Shell the shrimps.
3. Cook the shrimp
Heat a drizzle of oil in a pan on medium-high heat. Cook the shrimps for 3-4 minutes until they turn pink. To help your children with the development of their taste, it's possible to cook the garlic and the shallot at this step with the shrimp rather than keep them raw in the next steps.
4. Mix the orzo
In a bowl mix the orzo with the shallot (to taste), the cucumbers, arugula, the quarter of the parsley and the juice of half a lemon (or to taste). Add a drizzle of oil, salt and pepper. As desired, keep the parsley as a topping.
5. Make the salsa
In a bowl, add the rest of the parsley with the capers, the garlic, the honey, the juice of half a lemon and 4 to 6 tbsp of olive oil. Add salt and pepper.
6. Plate your dish
Serve the shrimps on the warm orzo salad and garnish with the salsa verde. Add salt and pepper to taste. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
250gShrimps
1unitGarlic Clove(s)
1unitFresh Italian Parsley
1unitEnglish Cucumber(s)
0.5unitLemon
0.5unitShallot
1unitHoney
15mlCapers
240mlOrzo
40gArugula
What you need
Pot, strainer, pan, bowl
514 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
55g
18%
fat
21g
32%
cholesterol
189mg
63%
fiber
5g
20%
protein
29g
saturated
3g
15%
sodium
315mg
13%
sugar
14g
trans
0g