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Lemon and Herb Shrimp
with Tuscan pea risotto
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
Laura Alpern
Risotto in less than 30 minutes? Oh, you say, can't be done! Well, not to steal from political slogans of the last twenty years, but we say, “yes we can!” We can cook a creamy and delicious risotto, with lemon and herb shrimp on top and tomatoes, peas, butter, and cheese all added to the creamy rice goodness. Now, how do we work “I Like Ike” into a meal description…
In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Cooked Arborio Rice
- 1 Roma Tomato
- 3 oz. Peas
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1⅗ oz. Tuscan Herb Butter
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1 oz. Shredded Parmesan Cheese
- 1 oz. White Cooking Wine
- 4 Garlic Cloves
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Lemon & Herb Seasoning
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) bP8XWNPz
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Calories580
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Carbohydrates50g
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Net Carbs45g
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Fat24g
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Protein27g
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Sodium1790mg
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
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1 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Mince garlic.Pat shrimp dry. -
2 Make the Risotto
Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add half the garlic (reserve remaining for shrimp) to hot pan. Cook until fragrant, 15-30 seconds.
Add wine and cook until evaporated, 30-60 seconds.Add rice, 1/2 cup water, mirepoix base, and a pinch of salt and pepper. Stir constantly until combined and slightly thickened, 2-3 minutes.Stir in tomatoes, peas, half the butter (reserve remaining for shrimp), and half the cheese (reserve remaining for garnish) until combined and peas are heated through, 1-2 minutes.Remove from burner.While risotto cooks, cook shrimp. -
3 Cook the Shrimp
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add shrimp and seasoning blend to hot pan. Cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add remaining garlic and remaining butter and stir constantly, 1 minute.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping risotto with shrimp and remaining cheese. Bon appétit!
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