Meal Kit
Bourbon Street Shrimp and Bacon
with bell peppers and rice
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Wheat
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Over 30g protein
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Green Bell Pepper
- 5.47 oz. Long Grain White Rice
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2 oz. Flour
- 2 oz. Bacon Bits
- 1 Celery Stalk
- 1 Tbsp. Tomato Puree
- 2 Green Onions
- 4 tsp. Cajun Seasoning
- ⅖ oz. Mushroom Broth Concentrate
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)
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Calories760
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Carbohydrates99g
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Net Carbs94g
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Fat25g
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Protein36g
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Sodium2340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Small Pot
- 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
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim ends off celery and cut into 1/4" dice.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4 " dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat shrimp dry and season all over with 1/4 the Cajun seasoning (use less if spice-averse; reserve remaining for sauce). -
3 Cook the Vegetables
Place a medium pot over medium heat and add 1 tsp. olive oil.
Add white portions of green onions, bell peppers, celery, and 1/4 tsp. salt to hot pot. Stir occasionally until peppers are sightly browned, 2-3 minutes.Add bacon and stir occasionally until crispy, 1-2 minutes.Stir in 1 Tbsp. olive oil and half the flour (remaining is yours to use as you please!) until no dry flour remains. -
4 Add the Sauce
Add tomato puree, 1/4 tsp. salt, a pinch of pepper, and 2 cups water to hot pot. Stir to combine and bring to a simmer,
Once simmering, stir until sauce is combined and slightly thickened, 3-5 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Stir in mushroom base and remaining Cajun seasoning (to taste) until combined. Cover and stir occasionally until vegetables are tender, 8-10 minutes.Remove from burner.While sauce cooks, continue recipe. -
5 Cook Shrimp and Finish Dish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping rice with sauce (to taste) and shrimp. Garnish with green portions of green onions. Bon appétit!
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