with grilled vegetables, parsleyed rice, and tomato relish
Prep & Cook Time:35-45 min.
Cook Within:3 days
A note about serious food allergies
What is it about food on a stick that makes it so tantalizing? Is it the flavor of char, that perfect stage between just done and burnt? A return to our early origins, gathered around fire we just learned to control and roasting today's kill? Those are deep thoughts for an evening meal. Your “day's kill” is brushed with balsamic (the cave men knew nothing of that) and grilled to your perfect specifications. Squash, red pepper, a garlicky tomato relish, and parsleyed rice bring the meal together. This meal is so easy, even a cavem-- we'll stop right there.
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.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
Cook the Rice
Stem and mince parsley. Heat a medium pot over medium-high heat. Add 1 tsp. olive oil, rice, and a pinch of salt to hot pot. Cook until aromatic, 30-90 seconds. Add 1 cup water and bring to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. When rice is tender, stir in half the parsley (reserve remaining for relish). Remove from burner and set aside. While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim squash ends and cut into ⅓" planks. Stem, seed, and cut red bell pepper into four pieces. Core tomato and finely chop. Mince garlic. In a mixing bowl, whisk together balsamic glaze, 1 tsp. olive oil, 1 tsp. water, red pepper flakes (to taste), and a pinch of salt. Set aside. Pat shrimp dry, and season both sides with a pinch of salt and pepper. Thread shrimp onto skewers.
Grill the Vegetables
Spray grill with cooking spray. Add squash and red bell pepper to hot grill. Cook until crisp tender, 4-6 minutes per side. Transfer vegetables to cutting board and let cool until able to handle. Cut into bite-sized pieces and season with ¼ tsp. salt.
Grill and Glaze the Shrimp
Coat shrimp skewers with cooking spray and add to hot grill. Grill until lightly charred and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Brush half the glaze (reserve remaining for garnish) over both sides of shrimp. Remove shrimp to a plate.
Make the Relish
In another mixing bowl, combine tomato, garlic (to taste), remaining parsley, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Place rice on a plate. Arrange vegetables and shrimp skewers next to rice. Drizzle with remaining glaze. Serve relish on the side.
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