All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Before You Cook
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
Prepare The Ingredients and Make The Slaw
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
In a bowl, combine the slaw mix and chipotle ranch dressing.
Cook The Rice
Bring a small pot with jasmine rice, blackening seasoning, green onion bottoms and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare shrimp.
Cook The Shrimp
Pat shrimp dry with paper towels and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Add apple cider vinegar and bring to a simmer. Remove from heat and add bbq sauce.
Reserve pan; no need to wipe clean. (End of step.)
Cook The Corn
In the same pan over medium high heat, add 1 tsp olive oil. Add corn, ¼ tsp salt and a pinch of pepper and cook 2-3 minutes or until slightly charred. Stir into cooked rice.
Finish The Dish
Plate dish as pictured on front of card, topping with green onion tops and crispy jalapenos. Bon appétit!
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