Jambalaya-Style Shrimp Risotto

with celery, bell pepper, and onion

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Shellfish

A note about serious food allergies

In Your Box (serves 2)

  • 2 Tbsp. Tomato Paste
  • 1 Green Bell Pepper
  • Info
    1 oz. Butter
  • 4 tsp. Vegetable Base
  • ½ cup Arborio Rice
  • 2 tsp. Cajun Seasoning
  • ¼ oz. Parsley
  • 1 Yellow Onion
  • 1 Celery Stalk
  • Info
    8 oz. Shrimp
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ends off celery and cut into ¼" dice. Halve and peel onion. Cut halves into ¼" dice. Stem, seed, remove ribs, and cut green bell pepper into ¼" dice. Mince parsley, leaves and stems. Pat shrimp dry.

  • Step 2 - Sear the Shrimp

    Sear the Shrimp

    Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pot and sear undisturbed on one side until lightly browned, 2-3 minutes. Transfer shrimp to a plate. Shrimp will finish cooking in a later step. Reserve pot; no need to wipe clean.

  • Step 3 - Start the Risotto

    Start the Risotto

    Return pot used to sear shrimp to medium heat and add 1 Tbsp. olive oil. Add onion, green bell pepper, and celery and stir occasionally until tender, 4-5 minutes. Stir in rice, tomato paste, vegetable base, seasoning blend, and ¼ tsp. salt.

  • Step 4 - Finish the Risotto

    Finish the Risotto

    Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

  • Step 5 - Finish the Dish

    Finish the Dish

    Add shrimp and any accumulated juices to pot with risotto and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner. Stir in butter and a pinch of salt. Plate dish as pictured on front of card, garnishing with parsley. Bon appétit!