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Fiesta Shrimp Street Corn Risotto

with crispy tortillas

Prep & Cook Time: 15-20 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Risotto in under thirty minutes? Well, we might as just promise an elevator to the moon and dogs that can drive your car, right? Well, get ready to press floor 10 billion as the doors close, and get Fido a booster seat to reach the pedals, because this creamy risotto of shrimp and corn, Mexican-inspired, will come together in lass than thirty minutes. What else can science do? Maybe we'll get the jet packs next!

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 8 oz. Cooked Arborio Rice
  • 5 oz. Corn Kernels
  • Info
    ⅘ oz. Chipotle Butter
  • Info
    ½ oz. Shredded Parmesan Cheese
  • ½ oz. Tortilla Strips
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 tsp. Chile and Cumin Rub
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    540
  • Carbohydrates
    58g
  • Fat
    21g
  • Protein
    24g
  • Sodium
    1880mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot

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
  1. 1

    Start the Risotto

    Place a medium pot over medium heat and add 1 tsp. olive oil.

    Add corn, rice, 1 cup water, mirepoix base, chile and cumin rub, and a pinch of salt and pepper to hot pot. Stir to combine, then bring to a simmer.

    Once simmering, stir occasionally until liquid is almost completely evaporated, 4-6 minutes.

    Remove from burner.

  2. 2

    Finish the Risotto

    Stir cheese, butter, and 1/4 tsp. salt into pot with risotto until combined and creamy.

    While risotto cooks, continue recipe.

  3. 3

    Cook the Shrimp

    Pat shrimp dry, and season all over with a pinch of salt.

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner.

  4. 4

    Finish the Dish

    Add shrimp to pot with risotto and stir to combine.

    Plate dish as pictured on front of card, garnishing with tortilla strips. Bon appétit!

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