Shrimp Bowl with Zesty Jalapeño Crema
over rice with cherry tomatoes, cashews & fresh herbs- Schaaldieren
- Melk (inclusief lactose)
- Cashewnoten
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
The jalapeños really complete this dish! This hot pepper gets its name from the Mexican city where it was first grown: Xalapa.
Ingredients
75 g
Jasmine rice
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Garlic
½ piece
Red onion
½ piece
Bell pepper
½ piece
Green Romano pepper
65 g
Red cherry tomatoes
½ piece
Lime
10 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Peruvian-style spice mix
10 g
Chopped cashews
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Cashewnoten)
¼ piece
Jalapeño
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Add the rice and cover with the lid, then cook for 10 - 12 minutes.
- Drain and return to the pot, then season to taste with salt and pepper. Cover again and allow to stand until serving.
- Meanwhile, cut the bell pepper and the Romano pepper into strips. Slice the onion into half rings.
- Heat the sunflower oil in a frying pan over medium-high heat. Fry the onion, bell pepper and Romano pepper for 3 - 4 minutes.
- Add the cherry tomatoes and fry for another 3 - 4 minutes. Season to taste with salt and pepper.
- Pat the shrimp dry with kitchen paper.
- Melt the butter in another frying pan over high heat. Fry the shrimp with the Peruvian-style spices for 1 - 2 minutes.
- Juice a quarter lime per person into a tall container.
- Deseed the jalapeño pepper* and add it to the lime juice.
- Add the cream cheese, garlic, mayonnaise and water (see pantry for amounts).
- Add three quarters of the fresh herbs, then use an immersion blender to process into a smooth sauce. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Finely chop the rest of the fresh herbs. Cut the rest of the lime into wedges.
- Serve the rice in bowls and top with the vegetables and the shrimp in their butter.
- Drizzle with some of the spicy green sauce and serve the rest alongside.
- Garnish with the cashews and the fresh herbs. Finish with the lime wedges.
