Vegetables and shrimps jambalaya style
A simple, nutritious meal!
Servings: 4
Equipment
- BBQ
Ingredients
- 1 tbsp ( 15 ml) olive or camelina oil
- 454 g raw shrimp
- 227 g white mushrooms sliced
- 2 colorful peppers sliced into strips
- 1 zucchini cut into half-moons
- 3 t. (750 ml) broccoli florets
Jambalaya spices
- 1 tsp (5ml) paprika
- 1 tsp (5 ml) dried coriander
- ½ tsp (2.5 ml) garlic powder and onion powder (each)
- ½ tsp (2.5 ml) dried rosemary
- ½ tsp (2.5 ml) dried thyme
- ¼ tsp (1.25 ml) celery salt
- ¼ tsp (1.25 ml) pepper
Suggested accompaniment
- 1 t. (250 ml) brown rice or other dry grain of your choice
Other
- 1 file (juice and zest for garnish)
- Fresh coriander (to garnish)
Instructions
En papillotes
- Coat shrimp and vegetables with oil and jambalaya spices.
- Divide between 4 papillotes.
- Cook on the BBQ for around ten minutes, or until the vegetables have reached the desired tenderness (cooking time varies according to vegetables, their size and your preference).
- Serve papillotes with cooked brown rice. Drizzle with lime juice and garnish with fresh coriander.
Pan-fried variant
- Instead of dividing the mixture into papillotes, cook everything in the same pan. Serve in the same way.
- Coat shrimp and vegetables with oil and jambalaya spices.
- Divide between 4 papillotes.
- Cook on the BBQ for about ten minutes or until the vegetables have reached the desired tenderness (cooking time varies according to the vegetables, their size and your preference).
- Serve papillotes with cooked brown rice. Drizzle with lime juice and garnish with fresh coriander.
Notes
Don't hesitate to vary the vegetables according to your preferences and what you have at home!
Recipe and photo by Marianne Lamy.