Meal Kit
Culinary Collection
Shrimp Étouffée
with rice and green onions
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Pescatarian
Chef
Rachel Post
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
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8 oz. Shrimp
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
- 3 oz. Corn Kernels
- 4 tsp. Mirepoix Broth Concentrate
- 4 tsp. Tomato Puree
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½ oz. Flour
- 2 Green Onions
- 1 tsp. Portuguese Piri Piri Blend
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) GqnDdR3W
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Calories680
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Carbohydrates94g
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Net Carbs89g
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Fat22g
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Protein27g
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Sodium2020mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Large Non-Stick Pans
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice and 1 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in 1/4 tsp. salt. Fluff rice with a fork.Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper 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 piri piri seasoning (use less if spice-averse) and a pinch of pepper. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add bell peppers, white portions of green onions, and corn to hot pan. Stir occasionally until vegetables are tender, 3-4 minutes.Transfer vegetables to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Make the Sauce
Add 2 tsp. olive oil and flour to hot pan. Stir constantly until golden-brown, 3-4 minutes.
Stir in tomato puree until combined, 1-2 minutes.Add cream base, mirepoix base, and 1 cup water, a little at a time, until thoroughly combined. Bring to a simmer.Once simmering, stir occasionally until sauce has thickened enough to coat the back of a spoon, 2-3 minutes.Remove from burner. -
5 Cook Shrimp and Finish Dish
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping rice with vegetables, sauce, and shrimp. Garnish with green portions of green onions. Bon appétit!
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