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Lime Shrimps with Coconut Avocado Cream served with Fresh Cucumber and Orange Quinoa Salad https://www.metro.ca/userfiles/image/recipes/crevettes-lime-creme-avocat-quinoa-10725.jpg PT30M PT25M PT55M
Rinse and drain the quinoa. Add quinoa to pot of boiling water and cook for 12 minutes on low heat. Let cool once cooked. Soak skewers in water for 2-3 minutes so they won't burn while cooking. Roughly chop up coriander, mince garlic, peel the shrimp, zest the lime and add to a medium sized bowl. Add cumin, ¾ of the olive oil, ½ the lime juice and the shrimp. Mix well to combine. Let marinate for 10 minutes. Avocado cream: Peel and mash avocado with a fork until it is a puree. Add in coconut milk and remaining lime juice. Season with salt and pepper to taste. Mix. Thread shrimp on to wooden skewers. Grill them on both sides 3 minutes or until pink and cooked through (be careful not to overcook) in griddle pan over medium-high heat (or BBQ). Peel and dice cucumber and orange, mix with quinoa and remaining olive oil. Serve shrimp with avocado puree and a side of quinoa salad. Source: Missfresh.com
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4 wood skewers 250 g shrimps 1/2 tsp. cumin 1 cup (250 mL) water for quinoa 2 mini cucumbers 1/2 cup (125 mL) red quinoa 4 g coriander 1 garlic clove 1 Tbsp. (15 mL) olive oil 1 lime 1 avocado 1/2 cup (125 mL) coconut milk 1/2 orange
Lime Shrimps with Coconut Avocado Cream served with Fresh Cucumber and Orange Quinoa Salad

Lime Shrimps with Coconut Avocado Cream served with Fresh Cucumber and Orange Quinoa Salad

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2
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    wood skewers
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  • 250 g
    shrimps
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    PACIFIC WHITE RAW SHRIMP SKEWER

    PACIFIC WHITE RAW SHRIMP SKEWER

    $0.99 ea.

    46 g FROZEN OR PREVIOUSLY FROZEN


    JUMBO WILD ARGENTINIAN OR FRESH WATER SHRIMP

    JUMBO WILD ARGENTINIAN OR FRESH WATER SHRIMP

    $14.99 /lb

    FROZEN, 8 - 15 SIZE 3.31/100 g


  • 1/2 tsp.
    cumin
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  • 1 cup
    (250 mL)
    water for quinoa
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  • 2
    mini cucumbers
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    2 for $3.00

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

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  • 1/2 cup
    (125 mL)
    red quinoa
  • 4 g
    coriander
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    lime
  • 1
    avocado
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  • 1/2 cup
    (125 mL)
    coconut milk
  • 1/2
    orange
Imprimer ma sélection

Preparation

Rinse and drain the quinoa.

Add quinoa to pot of boiling water and cook for 12 minutes on low heat. Let cool once cooked.

Soak skewers in water for 2-3 minutes so they won't burn while cooking.

Roughly chop up coriander, mince garlic, peel the shrimp, zest the lime and add to a medium sized bowl.

Add cumin, ¾ of the olive oil, ½ the lime juice and the shrimp.

Mix well to combine. Let marinate for 10 minutes.

Avocado cream:

Peel and mash avocado with a fork until it is a puree.

Add in coconut milk and remaining lime juice.

Season with salt and pepper to taste. Mix.

Thread shrimp on to wooden skewers.

Grill them on both sides 3 minutes or until pink and cooked through (be careful not to overcook) in griddle pan over medium-high heat (or BBQ).

Peel and dice cucumber and orange, mix with quinoa and remaining olive oil.

Serve shrimp with avocado puree and a side of quinoa salad.

Source: Missfresh.com

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