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Roasted Shrimp with White Beans https://www.metro.ca/userfiles/image/recipes/crevettes-grillees-avec-haricots-blancs-et-feta-10808.jpg PT20M PT05M PT25M
Zest and press the lemon juice.Dissolve broth cube(s) in boiling water (2 cups per cube).Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.Chop the mint and slice the onion.Peel the shrimp.Mince garlic.Combine 1/4 of the olive oil, 1/2 the lemon juice, salt and pepper in a bowl.Add shrimp, toss to coat. Set aside.Heat 1/4 of the olive oil in a pan over medium heat.Add the garlic and shrimp and sauté for 3 minutes. Remove from pan.Add onion and sauté for 2 minutes.Stir in beans, broth and a pinch of salt and cook another 3 minutes.Combine remaining olive oil and remaining lemon juice, lemon zest, vinegar, mustard and some pepper in a bowl.Pour half of the oil mixture over the beans and toss. Stir in mint.Divide bean mixture into plates and top with crumbled feta.Arrange shrimp on top and spoon sauce over.Source: Missfresh.com
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1/2 cup (125 mL) vegetable broth 1 lemon 250 g shrimps 60 g feta 1 garlic clove 2 cups (500 mL) white kidney beans 4 Tbsp. (60 mL) olive oil 4 g mint 1/4 tsp. (1 1/4 mL) Dijon mustard 1/2 red onion 2 tsp. (10 mL) balsamic vinegar
Roasted Shrimp with White Beans

Roasted Shrimp with White Beans

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2
servings
0:20
Preparation
0:05
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    vegetable broth
  • 1
    lemon
  • 250 g
    shrimps
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    FAMILY PACK, MIN.900 g, 9.99/lb, 2.21/100 g


  • 60 g
    feta
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    400 g


  • 1
    garlic clove
  • 2 cups
    (500 mL)
    white kidney beans
  • 4 Tbsp.
    (60 mL)
    olive oil
  • 4 g
    mint
  • 1/4 tsp.
    (1 1/4 mL)
    Dijon mustard
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    MAILLE MUSTARD

    MAILLE MUSTARD

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    235 ml SELECTED VARIETIES


  • 1/2
    red onion
  • 2 tsp.
    (10 mL)
    balsamic vinegar
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    4 l SELECTED VARIETIES


    BRAGG VINEGAR

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    946 ml or GT'S KOMBUCHA 1.4 L


Imprimer ma sélection

Preparation

Zest and press the lemon juice.

Dissolve broth cube(s) in boiling water (2 cups per cube).

Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.

Chop the mint and slice the onion.

Peel the shrimp.

Mince garlic.

Combine 1/4 of the olive oil, 1/2 the lemon juice, salt and pepper in a bowl.

Add shrimp, toss to coat. Set aside.

Heat 1/4 of the olive oil in a pan over medium heat.

Add the garlic and shrimp and sauté for 3 minutes. Remove from pan.

Add onion and sauté for 2 minutes.

Stir in beans, broth and a pinch of salt and cook another 3 minutes.

Combine remaining olive oil and remaining lemon juice, lemon zest, vinegar, mustard and some pepper in a bowl.

Pour half of the oil mixture over the beans and toss. Stir in mint.

Divide bean mixture into plates and top with crumbled feta.

Arrange shrimp on top and spoon sauce over.

Source: Missfresh.com

Legal Notice

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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