Ingredients
Base recipe = 2 servings.
- 140 g Roma tomatoes, concassé
- 57 g fresh haricot vert, trimmed
- 4 tiger shrimp (26/30), peeled & deveined
- 30 g lemon citronette
- 13.5 g extra-virgin olive oil
- Sea salt & freshly ground black pepper
Preparation
- Prep tomatoes into concassé (peel, seed, dice).
- Blanch beans 1–2 minutes; shock in ice water. Drain and dry well.
- Sauté garlic in olive oil 20–30 seconds; add shrimp and cook until just opaque.
- Toss shrimp, beans and tomatoes with lemon citronette; season to taste and serve warm.
| Calories | ~240 kcal |
| Fat | ~10 g |
| Carbohydrates | ~16 g |
| Protein | ~20 g |