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
A note about serious food allergies
In 1803, the United States purchased the Louisiana Territory from France. Soon after, Rue Bourbon was renamed Bourbon Street, but the French influence over food and culture remains. The Cajun seasoning on these succulent shrimp adds just the right amount of "ooo-wee!" while the tomato sauce with fresh veggies is classic Creole all the way. Cook up this low-calorie beaut tonight and let the good times roll!
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
Medium Non-Stick Pan
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
Cook the Rice
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce heat to low, cover, and cook until tender, 18-20 minutes. While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim ends off celery and cut into ¼" dice. Stem, seed, and cut green bell pepper into ¼" dice. Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse shrimp, pat dry, and season with 2 tsp. Cajun seasoning (reserve remaining for sauce).
Sear the Shrimp
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shrimp to hot pan and sear on one side until browned, 2-3 minutes. Remove to a plate. Reserve pan; no need to wipe clean. Shrimp will finish cooking in a later step.
Cook the Tomato Sauce
Add 2 tsp. olive oil to pan used to cook shrimp. Reduce heat to medium and add celery and green bell pepper. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Add garlic, white portions of green onions, and half the remaining Cajun seasoning and cook 1 minute. Add diced tomato, bring to a boil, and cook 2 minutes. Taste, and add remaining Cajun seasoning if desired. Sauce should be chunky, but not too thick. Add 1-2 Tbsp. water if needed.
Finish the Shrimp
Add shrimp to tomato sauce and cook until shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner.
Plate the Dish
Place a serving of rice on a plate. Spoon shrimp and tomato sauce around rice. Garnish with green portions of green onions.
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