Chimichurri Shrimp with Peruvian-Style Spices
over rice with courgette & bell pepper- Schaaldieren
- Selderij
- May contain traces of allergens
There is a new ingredient in your box! Discover our garlic & herb seasoning: a savoury blend of garlic, onion, and Mediterranean herbs, for an extra kick of flavour in any dish.
Ingredients
75 g
Basmati rice
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Garlic
¼ piece
Red chili pepper
½ piece
Red onion
½ piece
Courgette
½ piece
Bell pepper
5 g
Fresh flat leaf parsley
(May be present: Selderij)
⅓ sachet(s)
Dried oregano
½ sachet(s)
Garlic & herb seasoning
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
175 milliliters
Water for the rice
½ milliliters
Olive oil
2 tablespoon
Extra virgin olive oil
¾ tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Boil the water in a pot or saucepan (see pantry for amount).
- Cook the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand until serving, still covered.
- Meanwhile, slice the onion into half-rings and crush or mince the garlic.
- Dice the courgette and cut the bell pepper into strips.
Did you know... the rice in this recipe contains phosphorus, which supports normal energy levels in the body.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat and fry the vegetables for 4 - 5 minutes (see Tip).
- Meanwhile, deseed and finely chop the chili pepper.
- Finely chop the parsley.
Tip: the garlic will be served raw, but if preferred you can also fry it here instead.
- Add the shrimp, the Peruvian-style spices and the garlic & herb seasoning, then fry for 3 more minutes.
- In a small bowl, combine the parsley with the garlic, the oregano, the red wine vinegar, the chili pepper* and the extra virgin olive oil.
- Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Serve the rice on plates with everything else alongside.
- Drizzle with the chimichurri to finish.
