Dutch shrimp cocktail bowl
with broccoli rice, butter lettuce, and avocado
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Broccoli rice
80 g
Shrimp
(Contains Crustaceans)
30 g
Cocktail sauce
(Contains Mustard, Egg)
½ piece
Garlic
1 piece
Little gem
1.5 teaspoon
Ground paprika
¼ piece
Lemon
½ piece
Avocado
40 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
2.5 g
Fresh chives
(May be present Celery)
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 teaspoon
Wholegrain mustard
½ tablespoon
Water for the sauce
1 tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
1 teaspoon
White wine vinegar
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan, crumble in the stock cube, and cook the giant couscous for 12 - 14 minutes.
- Boil the broccoli rice along with the giant couscous during the last 2 - 3 minutes, then rinse, drain and set aside.
- Add extra virgin olive oil to taste and season with salt and pepper.
- Roughly chop the little gem. Cut the lemon into 6 wedges.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Crush or mince the garlic. Finely chop the chives.
- In a small bowl, combine the cocktail sauce with per person: 1/2 tbsp mayonnaise, 1/2 tbsp water, and 1/2 tsp ground paprika.
Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.
- Melt a knob of butter in a frying pan over medium-high heat and fry the shrimp with the garlic and the rest of the paprika powder for 3 minutes until done.
- When the shrimp are done, deglaze the pan with the juice of 1 lemon wedge per person and season to taste with salt and pepper.
- In the meantime, make a dressing in a salad bowl with the rest of the mayonnaise, the white wine vinegar, and the mustard. Season to taste with salt and pepper.
- Shortly before serving, add the little gem to the salad bowl and toss to combine with the dressing.
- Serve the giant couscous and broccoli rice in bowls.
- Top with the little gem, avocado slices, and shrimp.
- Drizzle over the cocktail sauce.
- Garnish with the chives and the rest of the lemon wedges.