Express
Garlic and Herb Buttered Shrimp
with sun-dried tomato risotto
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Cooked White Rice
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16 oz. Shrimp
- 2 Roma Tomatoes
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4 fl. oz. Cream Sauce Base
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2 oz. Sun Dried Tomato Pesto
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2 oz. Shredded Parmesan Cheese
- 4 Green Onions
- 4 tsp. Mirepoix Broth Concentrate
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¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Minced Garlic and Parsley
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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Calories460
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Carbohydrates38g
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Net Carbs35g
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Fat21g
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Protein25g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large 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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.
Trim and thinly slice green onions, keeping white and green portions separate. -
2 Make the Risotto
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place a medium pot over medium heat and add 2 tsp. olive oil. Add tomatoes and white portions of green onions to hot pot. Stir occasionally until tomatoes release juices and soften, 2-3 minutes.
Add cream base, mirepoix base, 1/2 cup water, and rice. Stir often until broth has slightly thickened, 3-4 minutes.Remove from burner. Stir in cheese, pesto, 1/4 tsp. salt, and a pinch of pepper.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.While risotto cooks, continue recipe. -
3 Cook the Shrimp
Pat shrimp dry.
Place a large 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.Add minced garlic and parsley, 1/4 tsp. salt, and a pinch of pepper. Stir often until combined and fragrant, 1-2 minutes.Remove from burner and stir in butter until combined. -
4 Finish the Dish
Plate dish as pictured on front of card, topping risotto with shrimp mixture and green portions of green onions. Bon appétit!
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