SHRIMP, PINEAPPLE AND COLORFUL SALSA SKEWERS

  • Servings : 4
  • Preparation : 20 minutes
  • Cook time : 5 minutes
  • Calories : 280 cal
  • Carbohydrate : 17 g
  • Fiber : 1 g
  • Protein : 18 g
Découvrez la recette de brochettes crevettes et ananas de notre chef Mélanie Marchand. Dans le blogue d'Isabelle Huot Docteure en nutrition.

Ingredients

    Vinaigrette au sirop d'érable

    • 60 ml (1/4 cup) of olive oil
    • 30 ml (2 tbsp) of maple syrup
    • 45 ml (3 c. apple cider vinegar
    • 1 Cube of frozen ginger
    • 25 ml (1 tsp + 2 tbsp) of French shallot, finely chopped
    • Salt and pepper, in Taste

    Salsa de pêches et oignons rouges

    • 125 ml (1/2 cup) of peaches, cuts in cubes
    • 45 ml (3 tsp) red onion, cut in brunoise
    • 30 ml ( 2 tsp) red pepper, cut into brunoise
    • 30 ml (2 tbsp) of green pepper, cut in brunoise
    • 60 ml (1/4 cup) of Dressing in the Maple syrup (see the sub-recipe)
    • 30 ml (2 tbsp) of coriander
    • salt and pepper, with taste

    Mélange de crevettes

    • 350 g of caliber shrimp 31 -40
    • 250 ml (1 cup) of pineapple, in pieces


    Steps

    1 - Put all the ingredients of the maple syrup in a Masson pot or in an airtight bag. Close and mix well then reserve.


    2 - Mix all the ingredients of salsa.


    3 - Season.


    4 - Preheat the BBQ to 550 ° F.


    5 - Take skewers and put on the shrimp as well as the pineapple pieces.


    6 - Cook 4 to 5 minutes by turning the skewers occasionally during cooking.


    7 - Get out of the bbq.


    8 - garnish the colored salsa on the skewers.


    9 - serve immediately.




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