Meal Kit
Summer Produce
Garlicky Lemon Shrimp and Peppers
with bravas-style potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
- Gluten-Smart
Chef
Hannah Fenton
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 8 oz. Shrimp
- 1 Red Bell Pepper
- 1 Lemon
- 1 oz. Creme Fraiche
- 0.88 oz. Red Wine Vinegar
- 1½ Tbsp. Tomato Puree
- 4 Garlic Cloves
- ¼ oz. Parsley
- 1 tsp. Chimichurri Seasoning
- ½ tsp. Smoked Paprika
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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Calories430
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Carbohydrates50g
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Net Carbs43g
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Fat19g
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Protein22g
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Sodium1580mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Non-Stick Pan
- 1 Zester
- 1 Plate
- 1 Whisk
- 1 Heat-Safe Mixing Bowl
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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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Roast the Potatoes
Cut potatoes into 1" pieces.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, chimichurri seasoning, and 1/4 tsp. salt. Spread into an even layer.Roast in hot oven until browned and tender, 23-25 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2'' strips.
Mince parsley.Zest lemon, halve, and juice.Mince garlic.Pat shrimp dry and season all over with a pinch of salt and pepper. -
3 Cook the Bell Peppers
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and a pinch of salt to hot pan. Stir occasionally until peppers are slightly tender, 4-5 minutes.Transfer peppers to a plate. Wipe pan clean and keep over medium-high heat. -
4 Cook Shrimp and Add Bell Peppers
Add 1 tsp. olive oil and shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Add bell peppers and half the garlic (reserve remaining for sauce). Stir often until garlic is fragrant and peppers are heated through, 1-2 minutes.Remove from burner. Stir in 2 tsp. lemon juice and 1/2 tsp. lemon zest until combined.While shrimp cook, continue recipe. -
5 Make Sauce and Finish Dish
Place a small non-stick pan over medium heat and add 1 tsp. olive oil.
Add remaining garlic, smoked paprika, and a pinch of salt to hot pan. Stir often until combined and garlic is fragrant, 30-60 seconds.Stir in tomato puree until combined, 1-2 minutes.Add 1/4 cup water and stir to combine. Bring to a simmer.Once simmering, remove from burner. Transfer sauce to a heat-safe mixing bowl. Let cool, 5 minutes. Once cool enough to handle, whisk in vinegar and creme fraiche until combined.Plate dish as pictured on front of card, topping potatoes with sauce and garnishing shrimp and peppers with parsley. Bon appétit!
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