Guédilles aux crevettes citronnées façon Nouvelle-Angleterre
avec salade aux pommes
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Pain à sandwich (orge, blé) (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) • Pomme Gala • Citron • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Céleri • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Aneth • Poivre au citron (sucre (sucre, maltodextrine), poivre noir, sel, ail granulé, jus de citron en poudre (extrait sec de sirop de maïs, extrait sec de jus de citron, huile de citron, dioxyde de silicium), granulés de zeste de citron, épices, fines herbes, acide citrique, huile de canola, dioxyde de silicium) • Poudre d'ail.
Allergens
Tags
Ingrédients
Preparation
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- To a medium pot, add 6 cups water, half the Lemon-Pepper Seasoning and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, halve celery lengthwise, then cut into 1/4-inch pieces.
- Roughly chop dill.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Core, then cut apple into 1/4-inch slices.
- Using a strainer, drain and rinse shrimp.
- Add shrimp to the boiling water. Cook for 2-3 min, until shrimp just turn pink.**
- Using a clean strainer, drain shrimp, then run cold water over shrimp until cool. (TIP: Plunge shrimp into ice water for faster results.)
- Pat shrimp dry with paper towels.
- Meanwhile, in a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add apples, then toss to coat. Set aside.
- Split buns in half lengthwise, leaving the centre intact.
- Open up buns like a book. Spread softened butter on cut sides.
- Arrange buns on an unlined baking sheet, cut-sides up.
- Toast in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Meanwhile, to another large bowl, add shrimp, celery, mayo, Dijon, lemon zest, 1/4 tsp (1/2 tsp) sugar, 1/2 tsp (1 tsp) lemon juice, garlic powder, remaining Lemon-Pepper Seasoning and dill.
- Season with salt and pepper, then toss to combine.
- To the bowl with vinaigrette and apples, add spring mix. Toss to coat.
- Divide salad between plates.
- Spoon shrimp filling into buns and serve alongside.
- Squeeze a lemon wedge over top, if you like.
Nutrition per serving
770
kcal
Calories
46
g
Fat
11
g
Saturated Fat
63
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
29
g
Protein
230
mg
Cholesterol
1940
mg
Sodium
0.5
g
Trans Fat
550
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
Similar Recipes
Guédilles au tilapia citronnés façon Nouvelle-Angleterre
avec salade aux pommes
Soupe Tom Yum aux crevettes super rapide
avec citronnelle, bok choy et ramen
Choix du nutritionniste : Cari doré super rapide au saumon et aux légumes
avec patates douces, lime et échalotes frites