Culinary Collection

Blackened Steak and Roasted Pepper Shrimp

with mashed potatoes and green beans

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Ain't nothing like a bit of blackening seasoning to turn the workaday steak into something special, adding that bit of flavor that dances around spice without quite touching it. You'll love it just as much as you love the red pepper pesto-y shrimp and the cheesy mashed potatoes, as well as the fresh green beans. A delicious steak, creamy shrimp, mashed potatoes, and green beans… ain't nothing like it.

In Your Box (serves 2)

  • 16 oz. USDA Choice New York Strip Steak
  • 12 oz. Red Potatoes
  • 8 oz. Green Beans
  • Info
    8 oz. Shrimp
  • Info
    2 oz. Light Cream Cheese
  • 1 Shallot
  • Info
    1.26 oz. Mayonnaise
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • 1 tsp. Garlic Salt
  • 1 tsp. Blackening Seasoning

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.

  • Nutrition (per serving)

  • Calories
    920
  • Carbohydrates
    50g
  • Fat
    48g
  • Protein
    80g
  • Sodium
    2860mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 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
  1. 1

    Start the Potatoes

    Quarter potatoes.

    Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 10-15 minutes.

    Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

    Add half the potato cooking water, garlic salt, cream cheese, a pinch of salt, and cheese. Mash until combined and slightly chunky. If too thick, add additional potato cooking water, 1 tsp. at a time, until desired consistency is reached.

    While potatoes boil, continue recipe.

  2. 2

    Prepare Ingredients and Make Sauce

    Trim ends off green beans.

    Peel and halve shallot. Slice halves into thin strips.

    In a mixing bowl, combine pesto and mayonnaise. Set aside.

    Pat steaks dry and season both sides with 1/4 tsp. salt, a pinch of pepper, and blackening seasoning.

    Pat shrimp dry.

  3. 3

    Roast the Green beans

    Place green beans and shallot on prepared baking sheet. Toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

    Spread into a single layer. Roast in hot oven until beans are tender but still crisp, 11-15 minutes.

    While green beans roast, continue recipe.

  4. 4

    Cook the Steak

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add steaks to hot pan and cook until steaks reach desired doneness, or 4-7 minutes per side for medium/medium-well.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer to a plate. Rest, 3 minutes.

    Wipe pan clean and reserve.

  5. 5

    Cook Shrimp and Finish Dish

    Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil.

    Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner. Add sauce and gently stir or toss until shrimp are coated.

    Plate dish as pictured on front of card. Bon appétit!

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