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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Grilled Orange-coriander Scampi https://www.metro.ca/userfiles/image/recipes/langoustines-grillees-coriandre-2331.jpg PT12M PT10M PT1H22M
    Remove shell under the scampi's belly only. Set aside.In a shallow dish, mix marinade ingredients together. Reserve half of marinade. Refrigerate scampi in remaining marinade for 1 hr.Preheat barbecue to medium.Drain scampi, lay flesh down on the grill and cook 3-4 min.Baste, as needed, with marinade.Meanwhile, in a skillet, cook vegetables 4-5 min. in hot oil until tender crisp.Top Chinese noodles with vegetables and arrange scampi around the plate.
    4
    4 1 4 4
    36 frozen scampi thawed 2 Tbsp. (30 mL) canola oil 1 onion, coarsely chopped 375 cups (1 1/2 mL) sliced button mushrooms 14 oz (398 mL) baby corn on the cob 1 green pepper 1 orange pepper 1 red pepper chinese noodles as desired
    Grilled Orange-coriander Scampi

    Grilled Orange-coriander Scampi

    Rate this recipe
    1 Vote
    • Lactose-free
    4
    servings
    0:12
    Preparation
    0:10
    COOKING
    1:22
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 36
      frozen scampi thawed

    • Marinade

    • 2/3 cup
      (170 mL)
      canola oil
    • 1 tsp.
      (5 mL)
      sesame oil
    • 1/2 cup
      (125 mL)
      orange juice
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    • 4 tsp.
      (20 mL)
      Tamari sauce
    • 2
      small garlic cloves, minced
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      PRODUCT OF ONTARIO

    • 1/3 cup
      (80 mL)
      chopped fresh coriander
    • 2 Tbsp.
      (30 mL)
      canola oil
    • 1
      onion, coarsely chopped
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    • 375 cups
      (1 1/2 mL)
      sliced button mushrooms
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    • 14 oz
      (398 mL)
      baby corn on the cob
    • 1
      green pepper
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    • 1
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    • 1
      red pepper
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    •
      chinese noodles as desired
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    Imprimer ma sélection

    Preparation

    Remove shell under the scampi's belly only. Set aside.

    In a shallow dish, mix marinade ingredients together. Reserve half of marinade. Refrigerate scampi in remaining marinade for 1 hr.

    Preheat barbecue to medium.

    Drain scampi, lay flesh down on the grill and cook 3-4 min.

    Baste, as needed, with marinade.

    Meanwhile, in a skillet, cook vegetables 4-5 min. in hot oil until tender crisp.

    Top Chinese noodles with vegetables and arrange scampi around the plate.

    Source : Metro

    Legal Notice

    Lactose-free recipes

    Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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