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 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 crunchy peanut topping, you'll lap up every bit of this dish. Ain’t no shame in that game, either.
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
Customize It Instructions
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using steak strips, separate into a single layer, pat dry, and season all over with half the seasoning blend and a pinch of pepper. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.
If using sliced pork, separate into a single layer, pat dry, and season all over with half the seasoning blend and a pinch of pepper. Follow same instructions as shrimp in Steps 3, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 4-6 minutes.
If using diced chicken, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Trim and thinly slice green onions.
Cut roasted red peppers into ½" dice.
Coarsely chop peanuts.
Pat shrimp dry, and season all over with half the seasoning blend (reserve remaining for sauce) and a pinch of pepper.
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), and half the butter (reserve remaining for sauce). Season with a pinch of salt and pepper. If grits are too thick, stir in 1 Tbsp. warm water. Cover and set aside.
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.
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.
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 and peanuts. Bon appétit!
AFTER PARTY: REMOVED PEANUTS, need to reshoot
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