All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Cook the Rice
Bring a medium pot with jasmine rice, 1½ cups water, a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Drain black beans in a wire-mesh strainer. Stir beans into rice until warmed through, 2-3 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Mince cilantro (no need to stem).
Cut plantains into ½" dice.
Halve lime. Cut one half into wedges and juice the other half.
Pat shrimp dry.
Cook the Plantains
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add plantains to hot pan and stir occasionally until browned, 2-3 minutes.
Remove plantains to a plate. Reserve pan; no need to wipe clean.
Cook the Shrimp
Return pan used to cook plantains to medium-high heat and add 1 Tbsp. olive oil.
Add shrimp to hot pan and cook undisturbed, 2 minutes.
Make Sauce and Finish Dish
Add garlic to pan and stir constantly until aromatic, 30-60 seconds.
Stir in ¼ cup water and mirepoix base. Bring to a boil.
Once boiling, add cornstarch and stir until sauce thickens and shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner and stir in 2 tsp. lime juice and a pinch of salt.
Plate dish as pictured on front of card, topping rice and beans with shrimp mixture and plantains, and garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!
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