Grilled Shrimps With Harissa

Food and nutrition


Portions:2 servings

Preparation:10 minutes

Cooking:10 minutes
Published on 30 January 2018
by Isabelle Huot

Ingredients

375 ml (1½ cups) water (for cooking rice)

125 ml (½ cup) wild rice blend

300 g shrimp

22.5 ml (1½ tbsp.) harissa

15 ml (1 tbsp.) olive oil

2 sprigs fresh basil

2 sprigs fresh cilantro

2 radishes

1 bell pepper, any colour

100 g asparagus (7 or 8 medium stalks)

Oil spray

Salt and pepper to taste

Nutritional Values

Calories:282 kcal
Total lipids:5g
Total carbohydrates:26g
Proteins:35g

Directions

Boil the water and add the wild rice blend. Cover, reduce to medium-low heat, and let simmer for about 25 minutes.

 

Preheat a grill pan over medium-high heat. Shell the shrimp. Mix the shrimp, harissa, and olive oil in a medium bowl. Grill the shrimp until cooked, approximately 2 minutes on each side (or until pink). Plate them and let cool.

 

Chop the basil and cilantro. Slice the radish, cut the bell pepper into strips, and snap off woody ends of the asparagus. Lightly spray the bell pepper and asparagus with oil and grill them in the same grill pan for about 5 minutes.

 

Mix the shrimp, basil, cilantro, and radish in another bowl. Add salt and pepper. Serve on a bed of rice and vegetables.

 

Think ahead: Cook 180 g more shrimp to have enough for lunch the next day.

 

Variation: Substitute the asparagus with green beans.

Isabelle Huot
Doctor in nutrition, spokesperson for the Kilo Cardio weight loss program
Kilo Cardio
Énergie Cardio's Kilo Cardio weight loss program handbook, by Isabelle Huot, Josée Lavigueur et Guy Bourgeois.