Meal Kit
Salsa Verde Shrimp and Garlic-Cilantro Rice
with red peppers
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
Chef
David Padilla
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Yellow Onion
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
- 2 Tomatillos
- 1 Jalapeno Pepper
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1 oz. Sour Cream
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 2 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) MqgaEr3n
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Calories540
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Carbohydrates84g
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Net Carbs77g
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Fat11g
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Protein24g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Small Pots
- 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
Stem, seed, remove ribs, and cut red bell pepper into 1/2" strips.
Remove husks from tomatillos, rinse, and cut into 1/2" dice. Rinsing tomatillos again removes sticky residue.Halve and peel onion. Slice halves into thin strips.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat shrimp dry. -
2 Cook the Rice
Mince garlic.
Mince cilantro, leaves and stems.Bring a small pot with jasmine rice, garlic, and 1 1/2 cups water to a boil.Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside. Stir in cilantro.While rice cooks, prepare ingredients. -
3 Make the Sauce
Place a small pot over medium-high heat and add 1 tsp. olive oil.
Add jalapeño (to taste), tomatillo, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned, 2-3 minutes.Add 1/2 cup water and bring to a simmer. Simmer until liquid is reduced by half, 3-5 minutes.Mash lightly until the consistency is similar to chunky salsa. Remove from burner and stir in sour cream and a pinch of salt and pepper. -
4 Cook the Vegetables and Shrimp
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Add red bell pepper, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes.Add shrimp and seasoning rub. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp and vegetables and sauce. Bon appétit!
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