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.
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
Halve your potato, then place cut side down. Slice lengthwise into ¼" slices, then stack half the potato slices and cut again to ¼" slices. Toss potatoes with 2 tsp. olive oil, Chesapeake seasoning, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until crispy and browned, 25 minutes.
Heat Oil and Batter Shrimp
Place a medium non-stick pan over medium heat and add canola oil.
While canola oil heats, add tempura and a ¼ cup water in a mixing bowl and stir until a thick batter forms.
Add shrimp to bowl and coat completely.
Cook The Shrimp
Line a plate with a paper towel.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, lay shrimp in hot oil and flip occasionally until crispy, golden brown, and shrimp reaches a minimum internal temperature of 145 degrees, 5-6 minutes.
Transfer cooked shrimp to towel-lined plate.
Make The Slaw and Tartar Sauce
Add slaw mix and jalapeno dressing to a bowl until completely combined.
In another bowl, combine lemon juice and tartar sauce.
Finish The Dish
Plate dish as pictured on front of card, topping slaw with crispy onions and serving with tartar sauce. Bon appétit!
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