Express
Premium
Chimichurri Shrimp Stew
with cilantro and sweet potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp)
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
- Gluten-Smart
Chef
David Welch
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Shrimp
- 1 Red Bell Pepper
- 6 oz. Sweet Potato Cubes
- 4 oz. Fire Roasted Diced Tomatoes
- 2 oz. Chimichurri
- 2 tsp. Vegetable Base
- ¼ oz. Cilantro
- 1 Tbsp. Cornstarch
- 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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Calories390
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Carbohydrates35g
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Net Carbs29g
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Fat19g
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Protein19g
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Sodium1670mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Mixing Bowl
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Stem and coarsely chop cilantro.Pat shrimp dry. Season all over with a pinch of salt and pepper. -
2 Cook the Shrimp
Place a large pot over medium heat and add 2 tsp. olive oil.
Add shrimp and chimichurri (use less if spice-averse) to hot pot. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp and chimichurri to a plate. Wipe pot clean and keep over medium heat. -
3 Start the Stew
Add 2 tsp. olive oil, sweet potatoes, bell peppers, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until tender and slightly browned, 6-8 minutes.
Add diced tomatoes, red pepper flakes (to taste), vegetable base, and 2 cups water. Stir to combine and bring to a simmer. -
4 Finish Stew and Finish Dish
While stew comes to a simmer, in a mixing bowl, combine cornstarch and 2 Tbsp. water.
Once simmering, add cornstarch mixture and shrimp (to taste) to hot pot. Stir occasionally until stew is slightly thickened, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping stew with cilantro. Bon appétit!
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