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
Shrimp and grits is such a classic meal (one of our all-time faves) that you'd think it would be hard to improve it. But here we are again, giving you a variation we think tops our other versions. (And we'll think that until we make a new one.) Chipotles in adobo sauce give a spicy, tomato-y heat with a touch of vinegar, while a touch of garlic gives the grits new dimensions in flavor. A hint of lime compliments the zucchini perfectly, and it all pulls together with crumbly queso fresco and fresh cilantro. This is the best one we've done (so far).
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
Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and cut into ¼" dice.
Zest and halve lime. Quarter one half and juice remaining half.
Mince chipotle in adobo.
Crumble queso fresco, if necessary.
Mince cilantro (no need to stem).
Pat shrimp dry.
Make the Grits
Once water is boiling, stir in grits and garlic. Return to a boil, reduce heat to low, and simmer, stirring occasionally, 10 minutes.
Remove from burner, cover, and keep warm.
While grits cook, cook zucchini.
Cook the Zucchini
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until browned, 3-4 minutes.
Season with ½ tsp. lime zest and a pinch of pepper.
Remove to a plate.
Wipe pan clean and reserve.
Cook the Shrimp
Return pan used to cook zucchini to medium-high heat.
Add 2 tsp. olive oil and shrimp to hot pan. Cook undisturbed until browned, 60-90 seconds.
Flip shrimp, add half the butter (reserve remaining for grits) and 2 tsp. lime juice and cook until shrimp reach a minimum internal temperature of 145 degrees, 60-90 seconds.
Remove from burner. Add half the chipotle in adobo. Taste shrimp, and add remaining chipotle to taste.
Finish the Dish
Return grits to medium heat. Stir in remaining butter and half the queso fresco until the consistency of a thick cake batter. If grits are too thick, loosen with 1 Tbsp. water at a time. Season with ½ tsp. salt and a pinch of pepper.
Plate dish as pictured on front of card, garnishing with remaining queso fresco and cilantro. Serve lime wedges on the side. Bon appétit!
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