Express
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Browned Butter Honey Garlic Shrimp
with sweet corn risotto
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Cooked Arborio Rice
- 5 oz. Corn Kernels
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2 Smoked Gouda Slices
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1 oz. Butter
- ½ fl. oz. Honey
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Parsley
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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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Calories610
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Carbohydrates59g
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Net Carbs56g
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Fat26g
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Protein28g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium 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
Customize It Instructions
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If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Prepare the Ingredients
Tear parsley leaves.
Tear cheese into small pieces.Mince garlic. -
2 Make the Risotto
Place a medium pot over medium-high heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for sauce) to hot pot. Stir occasionally until garlic is fragrant, 30-60 seconds.
Add 1/2 cup water, rice, mirepoix base, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer.Once simmering, stir constantly until combined and slightly thickened, 2-3 minutes.Add corn, cheese, a pinch of salt and pepper, half the butter (reserve remaining for shrimp), and 2 Tbsp. water. Stir until combined, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Cover to keep warm.While risotto cooks, continue recipe. -
3 Cook the Shrimp
Pat shrimp dry.
Place a large non-stick pan over 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. Transfer shrimp to a plate. Reserve pan; no need to wipe clean. -
4 Make Sauce and Finish Dish
Return pan used to cook shrimp to medium heat. Add remaining butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.
Add remaining garlic, a pinch of salt, red pepper flakes (to taste), half the honey (remaining is yours to use as you please!), shrimp, and parsley. Stir until combined.Remove from burner.Plate dish as pictured on front of card, topping risotto with shrimp. Bon appétit!
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