Piri-Piri Shrimp with Tomato Salsa
over pesto rosso rice with zesty herb sauce
Piri-piri is a small but spicy pepper. It's appropriately nicknamed the 'African red devil'.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
80 g
Shrimp
(Contains: Schaaldieren)
1.5 teaspoon
Piri piri seasoning
20 g
Roasted pepper pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
½ piece
Red onion
½ piece
Garlic
5 g
Fresh flat leaf parsley & chives
1 piece
Tomato
½ piece
Lemon
75 g
White long grain rice
½ piece
Bell pepper
Not included in your delivery
½ teaspoon
White balsamic vinegar
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Cut the bell pepper into strips and then dice the tomato.
- Boil the rice for 12 - 15 minutes, then drain and set aside.
- Slice the onion into half rings and crush or mince the garlic.
- Finely chop the fresh herbs.
- Zest the lemon and then cut it into quarters.
- In a small bowl, combine the mayonnaise with the garlic and half of the fresh herbs, along with (per person): a quarter teaspoon of lemon zest, half a tablespoon of water and the juice of 1 lemon wedge. Mix well and then season to taste with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion with the bell pepper for 3 - 4 minutes.
- Stir in the shrimp and the piri-piri spices* and fry for another 3 - 4 minutes, or until the shrimp turn pink.
- In a salad bowl, combine the tomato with the rest of the fresh herbs. and the extra virgin olive oil. Season generously with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Shortly before serving, stir the pesto and white balsamic vinegar into the rice. Season to taste with salt and pepper.
- Serve the rice on deep plates and top with the shrimp and vegetables.
- Serve with the salsa and drizzle with the sauce.
- Serve any remaining lemon wedges alongside.
