Oven-Ready
Sun-Dried Tomato Shrimp and Broccoli Risotto
with toasted panko
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Jimmy Shay
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
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16 oz. Shrimp
- 16 oz. Cooked White Rice
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4 fl. oz. Cream Sauce Base
- 8 oz. Broccoli Florets
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2 oz. Cream Cheese
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2 oz. Sun Dried Tomato Pesto
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1 oz. Shredded Parmesan Cheese
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¼ cup Italian Panko Blend
- 1 tsp. Garlic Salt
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) pq16LxO5
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Calories430
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Carbohydrates36g
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Net Carbs33g
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Fat20g
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Protein24g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave
- 1 Microwave-Safe Plate
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 Broccoli and Shrimp
Break broccoli into bite-sized pieces using hands.
Pat shrimp dry.Evenly divide shrimp and broccoli between provided trays. Top each tray with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Bake uncovered in hot oven until shrimp start to turn pink, 7-10 minutes.Shrimp will finish cooking in a later step. -
2 Add the Rice
Carefully remove trays from oven and drain any excess liquid.
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.Evenly divide rice, softened cream cheese, garlic salt, cream base, pesto, and 3/4 the Parmesan (reserve remaining for garnish) between both trays.Add 1/2 cup water to each tray and stir to combine. Cover trays with foil. -
3 Bake Meal and Toast Panko
Bake both trays covered in hot oven until risotto thickens and shrimp reach a minimum internal temperature of 145 degrees, 20-25 minutes.
While meal bakes, combine panko and 1 tsp. olive oil on a microwave-safe plate.Microwave until golden-brown and toasted, 1-2 minutes, stirring once halfway through.Carefully remove panko from microwave and both trays from oven. Stir risotto to combine.To serve, top risotto with remaining Parmesan and toasted panko. Bon appétit!
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