Meal Kit
Mediterranean-Style Shrimp Rice Bowl
with feta and tzatziki
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
Laura Alpern
Close your eyes and be transported to the seaside. We filled this meal with shrimp and flavors inspired by a Mediterranean getaway.
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Zucchini
- 5.47 oz. Long Grain White Rice
- 4 oz. Fire Roasted Diced Tomatoes
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2 oz. Tzatziki Dip
- 1 Shallot
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1 oz. Feta Cheese Crumbles
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⅘ oz. Tuscan Herb Butter
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
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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Calories610
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Carbohydrates78g
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Net Carbs73g
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Fat21g
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Protein27g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small 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 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.
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If using diced chicken breasts, follow same instructions as shrimp in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as shrimp in Step 4, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Peel and halve shallot. Slice thinly.Mince garlic.Pat shrimp dry. -
2 Start the Rice
Place a small pot over medium heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for zucchini) to hot pot. Stir occasionally until lightly browned, 30-60 seconds.
Add rice, mirepoix base, tomatoes, 1/4 tsp. salt, and 11/4 cups water. Bring to a boil.Once boiling, reduce to a simmer. Cover and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
3 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir occasionally until lightly browned and beginning to soften, 4-6 minutes.
Add shallots, remaining garlic, and a pinch of salt and pepper. Stir occasionally until shallots have softened, 1-2 minutes. -
4 Add the Shrimp
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Stir in butter (to taste). Stir occasionally until melted and combined, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp mixture and garnishing with tzatziki and cheese. Bon appétit!
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