Express
Premium
Garlic Pepper Shrimp
with sun-dried tomato risotto
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} caloriesPescatarian
- Gluten-Smart
Chef
Rachel Post
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In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Cooked Arborio Rice
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4 fl. oz. Cream Sauce Base
- 1 Roma Tomato
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1 oz. Sun Dried Tomato Pesto
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¾ oz. Roasted Garlic & Herb Butter
- 2 Green Onions
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
- ½ tsp. Garlic Pepper
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) n3vD4Zqe
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Calories540
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Carbohydrates44g
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Net Carbs41g
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Fat26g
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Protein23g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz., working in batches if necessary.
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If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat shrimp dry and season all over with garlic pepper. -
2 Start the Risotto
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add tomatoes and white portions of green onions to hot pan. Stir occasionally until tomatoes release juice and soften, 2-3 minutes. -
3 Finish the Risotto
Add 1/4 cup water, cream base, mirepoix base, and rice to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 4-5 minutes.Remove from burner. Stir in half the cheese (reserve remaining for shrimp), pesto, 1/4 tsp. salt, and a pinch of pepper.While risotto cooks, continue recipe. -
4 Cook Shrimp and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 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.
Add remaining cheese, 2 Tbsp. water, and butter to hot pan. Stir until combined and cheese is melted, 30-45 seconds.Remove from burner. Stir in half the green portions of green onions (reserve remaining for garnish).Plate dish as pictured on front of card, topping risotto with shrimp mixture. Garnish with remaining green portions of green onions. Bon appétit!
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