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Fiesta Shrimp Street Corn Risotto
with crispy tortillas
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
Ryan Pugh
Risotto in under thirty minutes? Well, we might as just promise an elevator to the moon and dogs that can drive your car, right? Well, get ready to press floor 10 billion as the doors close, and get Fido a booster seat to reach the pedals, because this creamy risotto of shrimp and corn, Mexican-inspired, will come together in lass than thirty minutes. What else can science do? Maybe we'll get the jet packs next!
In Your Box (serves 2)
- 8 oz. Cooked Arborio Rice
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8 oz. Shrimp
- 5 oz. Corn Kernels
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⅘ oz. Chipotle Butter
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½ oz. Shredded Parmesan Cheese
- ½ oz. Tortilla Strips
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJ95Gqy
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Calories540
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Carbohydrates58g
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Net Carbs54g
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Fat21g
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Protein24g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Risotto
Place a medium pot over medium heat and add 1 tsp. olive oil.
Add corn, rice, 1 cup water, mirepoix base, chile and cumin rub, and a pinch of salt and pepper to hot pot. Stir to combine, then bring to a simmer.Once simmering, stir occasionally until liquid is almost completely evaporated, 4-6 minutes.Remove from burner. -
2 Finish the Risotto
Stir cheese, butter (to taste), and 1/4 tsp. salt into pot until combined and creamy.
While risotto cooks, continue recipe. -
3 Cook the Shrimp
Pat shrimp dry, and season all over with a pinch of salt.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
4 Finish the Dish
Add shrimp to risotto and stir to combine.
Plate dish as pictured on front of card, garnishing with tortilla strips. Bon appétit!
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