Meal Kit

Cajun Shrimp and Cheddar Grits

with roasted red peppers and mushrooms

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Shellfish (Shrimp)

Calories Conscious
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

In this dish, we offer you a mélange of flavors that naturally work well together. From the shrimp coated in smoky Cajun seasoning and accented with a red pepper and mushroom sauce, to the cheesy grits and fresh green onion topping, you'll lap up every bit of this dish. Ain’t no shame in that game, either.

In Your Box (serves 2)

  • 1 tsp. Cajun Seasoning
  • 2 Green Onions
  • Info
    1 oz. Butter
  • 4 oz. Cremini Mushrooms
  • 3 oz. Roasted Red Peppers
  • Info
    8 oz. Shrimp
  • ½ cup Instant Grits
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Tbsp. Tomato Paste

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
    521
  • Carbohydrates
    38g
  • Fat
    29g
  • Protein
    28g
  • Sodium
    1674mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium 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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, cooking in batches if necessary.

  • If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Season with half the seasoning blend and a pinch of pepper. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using Impossible burger, follow same instructions as shrimp in Step 3, seasoning with half the seasoning blend and a pinch of pepper and breaking up burger until heated through, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Quarter mushrooms. Cut roasted red peppers into ½" dice. Trim and thinly slice green onions. Pat shrimp dry, and season all over with half the seasoning blend (reserve remaining for sauce) and a pinch of pepper.

  2. 2

    Make the Grits

    Once water is boiling, stir in grits and ¼. tsp salt. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes. Remove from burner. Stir in cheese, half the green onions (reserve remaining for garnish), half the butter (reserve remaining for sauce), and a pinch of salt and pepper. If grits are too thick, stir in 1 Tbsp. warm water. Cover and set aside.

  3. 3

    Cook the Shrimp

    Place a medium non-stick pan over high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Cook the Mushrooms

    Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-6 minutes.

  5. 5

    Make Sauce and Finish Dish

    Add tomato paste, ½ cup water, and half the remaining seasoning blend (to taste; the rest is yours to do with as you please!) to hot pan. Cook until slightly thickened, 1-2 minutes. Stir in roasted red peppers, remaining butter, and shrimp until butter is melted. Season to taste with pepper. Remove from burner. Plate dish as pictured on front of card, topping grits with shrimp and sauce and garnishing with remaining green onions. Bon appétit!

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