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
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
Large 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
Roast the Potatoes and Shallot
Halve potatoes and cut into ¼" slices.
Peel and halve shallot. Cut into ½" slices.
Place potato slices and shallot on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoned salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer (some overlap is OK). Roast in hot oven, 10 minutes.
Carefully remove from oven. Top evenly with Parmesan. Roast again until cheese is browned, 10-12 minutes.
While potatoes and shallot roast, prepare ingredients.
Prepare Ingredients and Toast Panko
Pat shrimp dry, and season all over with a pinch of salt.
Place a large non-stick pan over medium heat. Add panko and 2 tsp. olive oil to hot pan. Stir often until golden brown, 1-2 minutes.
Remove from burner and transfer panko to a plate. Wipe pan clean and reserve.
Cook the Shrimp
Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer shrimp to a plate. Reserve pan, no need to wipe clean.
Make the Sauce
Return pan used to cook shrimp to medium heat. Add bacon to hot pan. Stir occasionally until browned, 1-2 minutes.
Add garlic and cook until aromatic, 30-60 seconds.
Add cream base and a pinch of salt. Bring to a boil.
Once boiling, stir in spinach and shrimp. Cook until spinach is wilted, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping shrimp with panko. Bon appétit!
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