Piri Piri Shrimp with Tomato Salsa
over pesto rosso rice with zesty herb sauce
Pesto rosso originates from Sicily, Italy, and can also be called "pesto alla siciliana".
Tags:
Calorie Smart
Allergens:
Schaaldieren
•Melk (inclusief lactose)
•Cashewnoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
White long grain rice
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Garlic
½ piece
Red onion
½ piece
Bell pepper
1 piece
Roma tomato
½ piece
Lemon
5 g
Fresh flat leaf parsley & chives
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
1.5 teaspoon
Piri piri seasoning
Not included in your delivery
¼ tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
1 tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2905 kJ
Calories694 kcal
Fat30.3 g
Saturated Fat3.6 g
Carbohydrate82.3 g
Sugar13.1 g
Dietary Fiber7.6 g
Protein20.1 g
Salt1.4 g
Potassium442.6 mg
Calcium26.8 mg
Iron0.7 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 salted water in a pot or saucepan.
- Cut the bell pepper into strips and then dice the tomato.
- Boil the rice for 12 - 15 minutes.
- Reserve some of the cooking liquid, 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 light 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 minutes, or until the shrimp turn pink.
- In a salad bowl, combine the tomato with the rest of the fresh herbs and some extra virgin olive oil as preferred. Season generously with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
4
- Shortly before serving, stir the pesto and the balsamic vinegar into the rice. Add a splash of the reserved cooking liquid as necessary to make the rice more creamy. Season to taste with salt and pepper.
- Serve the rice on deep plates and arrange everything on top.
- Serve with the salsa and drizzle with the sauce. Serve any remaining lemon wedges alongside.
