Grilled Shrimp and Dill Dip
with Grilled Veggie Couscous
Allergènes:
Crevettes
•Soya
•Sulfites
•Blé
•Lait
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation35 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
285 g
Crevettes
(Contient Crevettes)
1 cs
Poivre au citron
(Peut contenir Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides)
1 pièce(s)
Poivron
1 pièce(s)
Courgette
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
½ tasse(s)
Couscous
(Contient Blé)
1 pièce(s)
Citron
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
6 pièce(s)
Brochettes en bois
¼ tasse(s)
Feta, émietté
(Contient Lait)
Pas inclus dans votre livraison
3 cs
Huile*
0.06 cc
Sucre*
0.06 cc
Poivre*
1 cs
Beurre non salé*
0.06 cc
Sel*
Informations nutritionnelles
Énergie (kcal)570 kcal
Graisses29 g
dont saturés7 g
Glucides50 g
dont sucres8 g
Fibres5 g
Protéines28 g
Cholestérol195 mg
Sel2260 mg
Gras Trans0.4 g
Potassium700 mg
Calcium125 mg
Fer2 mg
Ustensiles
•Casserole moyenne
•Verre doseur
•Passoire
•Grand bol
•Cuillères à mesurer
•Plaque de cuisson
•Fouet
Instructions
1
- Chill a large plate in the freezer.
- Add stock powder, 2/3 cup water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in couscous, then remove from heat.
- Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork, then transfer to the chilled plate. Toss a few times to cool.
- Set aside in the fridge to chill until step 5.
2
- Meanwhile, quarter pepper lengthwise, then core.
- Quarter zucchini lengthwise.
- Zest lemon, then juice half (whole lemon for 4 ppl).
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, half the garlic salt, 2 tsp Lemon-Pepper Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a large bowl, then toss to coat.
- Thread 5- 7 shrimp onto each wooden skewer.
3
- Add peppers, zucchini, remaining Lemon-Pepper Seasoning, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to a baking sheet, then toss to coat.
- Add peppers and zucchini to one side of the grill. Close lid and grill, flipping halfway through, until tender, 7-9 min. (NOTE: If one veggie cooks faster then the other, return veggie to the same baking sheet.)
4
- When veggies are almost done, add shrimp to the other side of the grill. Close lid and grill, flipping once, until shrimp are cooked through with grill marks, 3-4 min.**
- When done, return veggies and shrimp to the same baking sheet.
5
- When cool enough to handle, cut peppers into 1-inch pieces. Cut zucchini into 1/2-inch quarter-moons.
- Add lemon zest, 2 tsp lemon juice, a pinch of sugar (dbl both for 4 ppl) and 1 tbsp oil (1 1/2 tbsp for 4 ppl) to a large bowl. Whisk to combine.
- Add veggies, couscous and half the feta. Season with salt and pepper, to taste, then toss to combine. (TIP: It's okay if couscous is still a little warm.)
6
- Divide couscous and shrimp skewers between plates (TIP: Remove shrimp from skewers before plating, if desired.)
- Sprinkle remaining feta over top.
- Dollop dill dip over shrimp.