Bowl Bol de riz aux crevettes hawaiennes sans gluten

May 31, 2021 Comments Recettes

Saisissez un goût de l'été avec ce simple plat de crevettes hawaiennes sans amidon servi dans un bol de ananas frais! La douceur de l'ananas recouvre les crevettes croustillantes et parfume le riz créant un paradis sucré.

Sans gluten, sans grain

Pour 4 portions

Ingrédients :

1 petite ananas

1/2 tasse de Banza Rice à la pois chiche de votre choix

3.5 oz de crevettes cuites et pelées

3 c. à table d'huile d'olive extra vierge Primal Kitchen

2 tranches de jambon cuit sans nitrate

Poudre d'ail

Sel

Poivre

Instructions :

1. Dans une petite casserole, faire bouillir 3 tasses d'eau légèrement salée. Baisser le feu à l’état mijoter et ajouter le Banza rice à la pois chiche. Cuire pendant environ 5 minutes ou jusqu'à consistance désirée. Égoutter à l'aide d'une passoire à fines mailles. Remettre dans la casserole et casser les grains avec une fourchette. Laisser refroidir.

2. Couper l'ananas en deux dans le sens de la longueur, découper la chair et la hacher.

3. Couper le jambon en petits morceaux.

4. Dans une petite poêle à feu moyen, ajouter 1 c. à table d'huile d'olive. Ajouter les crevettes, saupoudrer de sel, de poivre et de poudre d'ail. Faire cuire les crevettes 1-2 minutes de chaque côté ou jusqu'à ce qu'elles soient complètement cuites.

5. Dans un bol, mélanger l'ananas, le riz, les crevettes, le jambon et le reste de l'huile d'olive. Assaisonner avec du sel et du poivre.

6. Remplir la coque d'ananas de la salade et déguster.

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