Meal Kit
Chesapeake Shrimp and Grits
with corn and tomatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
David Padilla
Shrimp and grits, a classic of the Low Country, moved up a couple of states, with the flavors of Chesapeake seasoning turning the classic cornmeal into something special. Cheddar and cream cheese add depth and richness. (We don’t want to guess what state that’s from.) Whatever state you live in, you’ll find yourself in a state of ecstasy after eating this meal. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
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8 oz. Shrimp
- 5 oz. Corn Kernels
- 4 oz. Grape Tomatoes
- ½ cup Instant Grits
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2 oz. Light Cream Cheese
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2 oz. Shredded Cheddar Cheese
- 2 Green Onions
- 2 Garlic Cloves
- 1 tsp. Chesapeake Seasoning
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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Calories540
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Carbohydrates53g
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Net Carbs48g
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Fat25g
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Protein30g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions, working in batches if necessary.
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If using jumbo shrimp, follow same instructions as regular shrimp in Steps 1 and 3, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using diced chicken, pat dry and season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Halve tomatoes.Mince garlic.Pat shrimp dry. -
2 Make the Grits
Once water is boiling, stir in grits and a pinch of salt. Reduce heat to low and whisk or stir constantly until grits are smooth, 4-6 minutes.
Remove from burner and stir in cheddar cheese, cream cheese, seasoning blend, and a pinch of pepper. Cover and set aside. -
3 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Transfer shrimp to a plate. Reserve pan; no need to wipe clean. -
4 Cook the Vegetables
Return pan used to cook shrimp to medium heat and add 2 tsp. olive oil. Add tomatoes, corn, white portions of green onions, garlic, and a pinch of salt and pepper to hot pan. Stir occasionally, breaking up tomatoes, until softened, 2-3 minutes.
Add 1/4 cup water and bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.Add shrimp and stir until warmed through, 30 seconds.Remove from burner. -
5 Finish the Dish
If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card, placing shrimp-vegetable mixture on grits and garnishing with green portions of green onions. Bon appétit!
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