Grilled Chimichurri shrimps with wild rice and Brussels sprouts
seafoodLovers
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 15 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 1 package Ben’s whole Shrimp 13/15 size
- 1 tbsp Epic Spice Chimichurri Herb & Spice Blend
- 1 tbsp Chorio Extra virgin olive oil
- ½ tsp Maldon sea salt flakes
- Ingredients for the Brussels sprouts:
- 200g Ardo Brussels sprouts
- 1 tbsp Chorio extra virgin olive oil
- ½ tsp Maldon sea salt flakes
- Ingredients for the Rice:
- 1 cup Ardo Mexican-style roasted corn
- 1 cup foodhaus wild rice mix
- 1 cup water
- 1 tbsp Chorio Extra virgin olive oil
- ½ tsp Maldon sea salt flakes
- ¼ tsp Maldon crushed pepper
METHOD
1. In a bowl, add the rice and rinse it twice with water. In a saucepan, the olive oil and sauté the Mexican-style roasted corn for two minutes. Then, add the rice and season with salt and pepper. Stir and add the water, once it boils, let it sit for two minutes and remove the pot from the heat, covering it.
2. Preheat the grill to 200°C. In a bowl, add the shrimps and marinate them with the olive oil, spices and sea salt. Stir and grill for 3 minutes on each side.
3. Place a baking pan on the grill and let it heat up well after cutting the sprouts in half. Add olive oil to the pan and add the sprouts. Roast for 3-4 minutes.
4. Serve the shrimps with the rice and sprouts.
Kali Orexi!
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