Shrimp Cocktail Bowl with Avocado, Chives & Lemon
over salad & giant couscous with broccoli rice
Giant couscous, also known as pearl couscous, is larger than regular couscous because it's rolled into bigger spheres. This gives it a chewy texture - perfect for absorbing sauces!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Broccoli rice
80 g
Shrimp
(Contains: Schaaldieren)
30 g
Cocktail sauce
(Contains: Mosterd, Ei)
½ piece
Garlic
1 piece
Little gem
1.5 teaspoon
Ground paprika
¼ piece
Lemon
½ piece
Avocado
40 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
2.5 g
Fresh chives
(May be present: Selderij)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
to taste
Extra virgin olive oil
½ tablespoon
Water for the sauce
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Plant-based] butter
1 teaspoon
Wholegrain mustard
1 teaspoon
White wine vinegar
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).
- Cook the giant couscous for 10 - 11 minutes.
- Add the broccoli rice and cook for 2 - 3 more minutes, then drain and rinse under cold water.
- Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper, then set aside.
- Cut the lemon into wedges.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Crush or mince the garlic and finely chop the chives.
- In a small bowl, combine the cocktail sauce with the water for the sauce, half of the mayonnaise and a third of the paprika.
- Roughly chop the lettuce.
- In a salad bowl, combine the white wine vinegar with the mustard and the rest of the mayonnaise. Season to taste with salt and pepper.
- Add the lettuce and toss well to combine with the dressing.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the shrimp with the garlic and the rest of the paprika for 3 minutes. Season to taste with salt and pepper.
- Serve the giant couscous and the salad in bowls. Top with the avocado, the shrimp, the lemon wedges and the cocktail sauce.
- Finish with the chives.
