Peruvian shrimp bowl with fresh green sauce
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Peruvian shrimp bowl with fresh green sauce

with bell pepper, cherry tomatoes and rice

Labels:
Extra groente
Allergenen :
Schaaldieren
•Melk (inclusief lactose)
•Cashewnoten

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

75 gram

Jasmijnrijst

80 gram

Garnalen

(Bevat Schaaldieren)

½ stuk(s)

Knoflookteen

½ stuk(s)

Ui

½ stuk(s)

Paprika

½ stuk(s)

Groene puntpaprika

65 gram

Rode cherrytomaten

½ stuk(s)

Limoen

10 gram

Verse koriander

(Kan bevatten Selderij)

25 gram

Roomkaas

(Bevat Melk (inclusief lactose))

½ zakje(s)

Peruaanse kruidenmix

10 gram

Cashewstukjes

(Bevat Cashewnoten Kan bevatten Pinda's, Noten, Sesamzaad)

¼ stuk(s)

Jalapeño

Zelf toevoegen

½ stuk(s)

Zoutarm groentebouillonblokje

½ el

Zonnebloemolie

½ el

[Plantaardige] roomboter

1 el

[Plantaardige] mayonaise

½ el

Water voor saus

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)3137 kJ
Energie (kcal)750 kcal
Vetten36.8 g
waarvan verzadigd10 g
Koolhydraten79.8 g
waarvan suikers12.8 g
Vezels11.1 g
Eiwitten23.9 g
Zout2.1 g

Benodigdheden

•Pan met deksel
•Koekenpan
•Keukenpapier

Instructies

1
  • Boil plenty of water in a lidded pot or saucepan, crumble in the stock cube (see pantry for amount) and bring to a boil.
  • Cook the rice for 10 - 12 minutes, covered, then drain, return back to the pot and allow to stand until serving, still covered. Season with salt and pepper.
  • Meanwhile, chop the bell pepper and the green Romano pepper into strips and the onion into half rings.
2
  • Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the bell pepper and onion for 6 - 8 minutes.
  • Add the cherry tomatoes and fry along for the last 3 - 4 minutes. Season with salt and pepper.
  • Pat the shrimp dry with kitchen paper.
  • Melt a knob of butter in a second frying pan on high heat and fry the shrimp with the Peruvian-style spice mix for 1 - 2 minutes.
3
  • Deseed the jalapeño.
  • Transfer three-quarters of the fresh herbs to a tall container along with the cream cheese, garlic, jalapeño*, mayo and water for the sauce.
  • Quarter the lime and add the juice of 1 lime wedge per person to the container and blend smoothly using an immersion blender. Season with salt and pepper. 
  • Finely chop the rest of the fresh herbs.

*Take care, this ingredient is spicy! Use as preferred.

4
  • Serve the rice in bowls and top with the fried veggies and shrimp. Drizzle over the butter from the pan of the shrimp.
  • Garnish with the chopped cashews and fresh herbs.
  • Serve with the fresh green sauce and any remaining lime wedges.

Did you know... cherry tomatoes contain more beta-carotene than regular tomatoes. This is an antioxidant that helps protect the body against tissue damage and aging.