Meal Kit
Chipotle Butter Shrimp and Grits
with zucchini and queso fresco
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 8 oz. Shrimp
- 1 Zucchini
- ½ cup Instant Grits
- 1 Lime
- 1½ oz. Queso Fresco
- 1 oz. Butter
- ¼ oz. Cilantro
- 2 Garlic Clove
- 1 Chipotle Chile in Adobo Sauce
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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Calories480
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Carbohydrates34g
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Net Carbs31g
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Fat26g
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Protein23g
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Sodium1210mg
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
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1 Prepare the Ingredients
Mince garlic.
Trim zucchini ends, quarter lengthwise, and cut into 1/4" 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. -
2 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. -
3 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 1/2 tsp. lime zest and a pinch of pepper.Remove to a plate.Wipe pan clean and reserve. -
4 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. -
5 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 1/2 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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