Couscous vegetables-prawns
Découvrez une recette saine et légère pour la saison estivale! Yvonne du blog “Experimente aus meiner Küche” a concocté un délicieux couscous de légumes préparé avec nos crevettes décortiquées cuites et nos crevettes Easy-Peel.
Easy
Ingredients
For 4 persons
350g of cooked White Tiger Prawns Ecuador
150g of Prawns Ecuador Easy-Peel
4 green onions
3 bell pepper
250g of green peas
1 garlic clove
2 teaspoons of oil
1-2 tablespoons of concentrated tomatoes
575ml of vegetables broth (200ml + 375ml)
250g of semolina
The juice of a half lemon
Salt, pepper
Cooking Instructions:
1.Thaw the shrimps. Wash the onions and cut them into slices. Wash the bell pepper, remove the seeds and cut them in dices. Wash also the green peas and cut them in two or three.
2. Pour a teaspoon of oil in a frying pan and cook the Easy-Peel shrimps each side for 2 minutes. Season with salt, then remove the shrimps from the frying pan and cover with an aluminum. Warm the oil left with the cooked shrimps Ecuador and the garlic for approximately 2 minutes.
3. Add the onions slices, the bell peppers and the green peas, let cook for 2 to 3 minutes. Season with salt and pepper. Add the concentrated tomatoes, brown briefly and deglaze with 200ml of vegetables broth.
4. Let cook everything 5 to 6 minutes until the obtention of the wished consistency for the sauce. Add the Easy-Peel shrimps and season with a bit of lemon juice.
5. In meantime, prepare the semolina as indicated on the packaging (instead of preparing with water, prepare with some broth). Then season with some lemon juice, some salt and pepper.
6. Dispose the mix shrimps-vegetables on the semolina.
