Steak, crevettes ail-chili et haricots verts
avec parfait aux fraises et au fromage à la crème
Ce plat terre et mer est simple et croustillant! Les steaks poêlés, les pommes de terre écrasées et les crevettes ail-chili sont cuits à la perfection pour créer le parfait repas de fête des Mères!
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.
Ingrédients
340 g
Steak de haut de surlonge
7 g
Persil
300 g
Pomme de terre à chair jaune
285 g
Crevettes
(Contient Crevettes)
170 g
Haricots verts, parés
1 cc
Flocons de piment
1 pièce(s)
Citron
1 pièce(s)
Fromage à la crème
(Contient Lait)
½ tasse(s)
Biscuits Graham, émiettés
(Contient Blé Peut contenir Seigle, Soya, Sulfites, Orge, Oeuf, Lait, Avoine)
½ tasse(s)
Sucre blanc
1 pièce(s)
Confiture de fraises
237 ml
Crème
(Contient Lait)
Pas inclus dans votre livraison
2 cc
Sel*
2 cs
Lait*
1.5 cs
Huile*
3 cs
Beurre*
Informations nutritionnelles
Ustensiles
Instructions
Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return them to the same pot, off heat. Using a potato masher, roughly mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
While the potatoes boil, juice half the lemon (NOTE: This is the lemon reserved from the dessert). Cut the remaining lemon into wedges. Finely chop the parsley. Peel, then mince or grate the garlic. Drain and rinse the shrimp. Pat the shrimp dry with paper towels. Season with salt and pepper. Set aside. Pat the steaks dry with paper towels. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), the garlic and 1/4 tsp chili flakes (dbl for 4 ppl) (NOTE: Reference Heat Guide) to the same pan. Swirl to melt, 30 sec to 1 min. Add the shrimp to the pan. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min.** Using a spatula, transfer everything to a medium bowl. Stir in the lemon juice and half the parsley. Cover to keep warm.
Trim the beans. Toss with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Arrange on one side of a baking sheet. Set aside.
Add 1 tbsp oil (dbl for 4 ppl), then steaks to the same pan over medium-high heat. Pan-fry, until golden, 1-2 min per side. Transfer to the other side of the baking sheet with the green beans. Roast, in middle of the oven, until beans are tender-crisp and steak is cooked to desired doneness, 8-10 min.***
Thinly slice the steaks. Stir the remaining parsley into the potatoes. Divide the smashed potatoes and beans between plates. Top the smashed potatoes with the steak, then the buttery garlic-chili shrimp. Drizzle over any liquid from the bowl.
Heat a small pot over medium heat. When hot, add the butter. Swirl to melt, 1 min. Stir in the graham crumbs and 1/8 tsp salt. Cook, stirring often, until crumbs are toasted, 3-4 min. Remove from heat and transfer to a small bowl. Carefully, wipe out the pot.
Zest the lemon. (NOTE: Reserve the remaining lemon for dinner.)
Cream together the cream cheese, sugar and lemon zest in a large bowl, by hand or using an electric hand mixer, until combined and smooth, 1-2 min. Set aside. Add the cream to the bowl with the cream cheese. Carefully whisk until just combined, then beat until stiff peaks form and mixture is smooth, 2-3 min.
Heat the same pot over medium heat. Add the jam and 2 tbsp water.. Whisk often, until jam has melted, 2-3 min. Remove from heat.
Divide half the graham crumb between bowls or cups. Top with half the cream-cheese mixture, then the half the jam topping. Repeat the steps with the remaining graham crumbs, cream-cheese mixture and jam. Set aside in the fridge for 30 min.