Meal Kit

Brown Butter Shrimp and Arugula Salad

with smoked Gouda grits

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk

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
  • Under %{max_calories} calories

Nutty brown butter is a natural pairing with grits, and grits are a natural pairing with shrimp. The whole is even greater than the sum of its parts when this hearty dish comes together. You'll love the way smoked Gouda infuses the rich, creamy grits topped by savory brown butter sauce. Naturally.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 Lemon
  • 3 oz. Grape Tomatoes
  • ½ cup Instant Grits
  • Info
    2 oz. Smoked Gouda Slices
  • 2 oz. Baby Arugula
  • Info
    1⅘ oz. Butter
  • 1 Green Onion
  • 1 tsp. Grained Dijon Mustard
  • ½ tsp. Smoked Paprika
  • ½ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Pan
  • 1 Mixing Bowl

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

    Prepare the Ingredients

    Trim and slice whites of green onions into 1/2" pieces. Thinly slice remaining green onions on an angle. Halve grape tomatoes. Zest lemon, halve, and juice. Rinse shrimp, pat dry, and season with a pinch of salt and pepper.

  2. 2

    Cook the Grits

    When water is boiling, whisk in grits in a steady stream to avoid clumping. Stir until consistency is slightly thicker than pancake batter. Reduce heat to medium-low and cook 2 minutes. Stir in 1 Tbsp. butter and smoked Gouda. Season to taste with salt and pepper. Remove from heat and keep warm.

  3. 3

    Sear the Shrimp

    Place a large pan over medium-high heat and add 1 tsp. olive oil. Add shrimp and sear on one side until browned, about 2 minutes, then remove to a plate (shrimp will finish cooking later). Reserve pan for next step (no need to wipe clean).

  4. 4

    Begin the Brown Butter Sauce

    Return pan to medium heat and add remaining butter. Allow butter to melt, then continue cooking until it begins to smell nutty and turn golden, about 3 minutes. Butter browns shortly after it stops sizzling, so listen closely for when it's ready. Stir in white parts of green onions, mustard, lemon zest, 1 Tbsp. lemon juice, red pepper flakes (start with a 1/4 tsp., taste, and add more, if desired), and a pinch of salt and pepper. Return shrimp to pan and cook 2 minutes or until shrimp is opaque and reaches a minimum internal temperature of 145 degrees.

  5. 5

    Make the Salad

    In a medium mixing bowl, combine 2 tsp. lemon juice, 1 Tbsp. olive oil, and salt and pepper (to taste). Stir, add arugula and tomatoes, and toss together.

  6. 6

    Plate the Dish

    Divide grits between two shallow bowls and sprinkle with smoked paprika (to taste). Add shrimp, spoon butter sauce over grits, and garnish with remaining green onions. Serve arugula and tomato salad on side.

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