Smoky Shrimp & Chorizo with Greek-Style Cheese
over golden rice with zingy tomato salsa & fresh herbs- Schaaldieren
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
There is a new ingredient in your box! These mixed mini Roma tomatoes are back in season; the yellow is slightly milder, the red deliciously sweet and the orange delightfully refreshing!
Ingredients
10 g
Chipotle paste
120 g
Shrimp
(Contains: Schaaldieren)
75 g
Quick-cook brown rice
1.5 teaspoon
Ground turmeric
½ piece
Bell pepper
½ piece
Green Romano pepper
½ sachet(s)
Peruvian-style spice mix
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
25 g
Apricot chutney
½ piece
Onion
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
½ piece
Lime
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
125 g
Mixed mini Roma tomatoes
Not included in your delivery
175 milliliters
Low sodium vegetable stock
¾ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Add the rice and the turmeric to the stock, then boil for 10 minutes, covered.
- Remove from the heat and allow to stand for 10 another minutes, still covered. Season to taste with salt and pepper.
- Meanwhile, cut all of the peppers into strips.
Did you know... the rice in this recipe contains vitamin B6, a nutrient that that supports normal energy levels in the body.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry all of the peppers with the Peruvian-style spices for 6 - 8 minutes.
- Mince the onion.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the chorizo and the onion for 3 - 4 minutes.
- Pat the shrimp dry with kitchen paper in the meantime.
- Transfer the shrimp and the chipotle paste* to the chorizo, then fry for 3 more minutes or until the shrimp are done.
- Turn off the heat and then stir in the apricot chutney.
- Crumble the cheese and finely chop the fresh herbs.
*Take care, this ingredient is spicy! Use as preferred.
- Zest the lime and cut it into 6 wedges. Quarter the tomatoes.
- In a bowl, combine the tomatoes with the fresh herbs and the juice of 1 lime wedge per person. Season to taste with salt and pepper.
- Serve the rice on deep plates with the shrimp mixture alongside.
- Top with salsa, then garnish with lime zest and the cheese.
