Piri-Piri Shrimp with Tomato Salsa
over pesto rosso rice with zesty herb sauce4.5(2,3K)
Calories
:
703 kcalProtein
:
20.3g proteinDifficulty
:
EasyCalorie Smart
Allergens:
- Schaaldieren
- Melk (inclusief lactose)
- Cashewnoten
- Noten
- Pinda's
- May contain traces of allergens
Piri-piri is a small but spicy pepper. It's appropriately nicknamed the 'African red devil'.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Shrimp
(Contains: Schaaldieren)
1.5 teaspoon
Piri piri seasoning
20 g
Roasted pepper pesto
(Contains: Noten, Pinda's, May contain traces of allergens, Melk (inclusief lactose), Cashewnoten)
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
Energy (kJ)2941 kJ
Calories703 kcal
Fat31.6 g
Saturated Fat4.6 g
Carbohydrate81.6 g
Sugar11.3 g
Dietary Fiber7.2 g
Protein20.3 g
Salt1.4 g
Potassium135.9 mg
Calcium20.5 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Small Bowl
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
