Meal Kit
Jambalaya-Style Shrimp Risotto
with celery, bell pepper, and onion
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
Chef
Nigel Palmer
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Yellow Onion
- 1 Green Bell Pepper
- 3⅗ oz. Arborio Rice
- 1 Celery Stalk
- 2 Tbsp. Tomato Paste
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1 oz. Butter
- 4 tsp. Vegetable Base
- ¼ oz. Parsley
- 2 tsp. Cajun Seasoning
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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Calories540
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Carbohydrates64g
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Net Carbs60g
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Fat21g
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Protein23g
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Sodium2000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 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
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1 Prepare the Ingredients
Trim ends off celery and cut into 1/4" dice.
Halve and peel onion. Cut halves into 1/4" dice.Stem, seed, remove ribs, and cut green bell pepper into 1/4" dice.Mince parsley, leaves and stems.Pat shrimp dry. -
2 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. -
3 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 1/4 tsp. salt. -
4 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 1/2 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. -
5 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!
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