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
A note about serious food allergies
Mojo has multiple meanings: it often means something magical, or an amulet, like a “prayer in a bag.” (It also means something else, but this is a family meal kit company.) Yet another meaning: in Cuban cuisine, mojo means a garlic, olive oil, and sour orange sauce. We've made mojo modifications in this meal, subbing orange for lime, but the bright garlicky kick is still there, making lovely flavors with the shrimp and plantains. Mojo rising, indeed! Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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
Customize It Instructions
If using 16 oz. shrimp, follow same instructions, working in batches if necessary.
If using jumbo shrimp, follow same instructions as shrimp in Steps 2 and 4, cooking undisturbed until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
If using scallops, follow same instructions as shrimp in Steps 2 and 4, cooking until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Cook the Rice
Bring a medium pot with rice, 1½ cups water, and 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 cooked rice until warmed through, 2-3 minutes.
Remove from burner. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Mince cilantro (no need to stem).
Cut plantains into ½" dice. If frozen, thaw plantains in refrigerator.
Halve lime. Cut one half into wedges and juice the other half.
In a mixing bowl, combine ¼ cup water, mirepoix base, and cornstarch. Set aside.
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 until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove shrimp to a plate. Keep pan over medium-high heat.
Make Sauce and Finish Dish
Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.
Stir cornstarch-water mixture to recombine, then add to pan. Bring to a simmer.
Once simmering, remove from burner. Stir in 2 tsp. lime juice, shrimp, and a pinch of salt.
Plate dish as pictured on front of card, topping rice and beans with shrimp and sauce and plantains, and garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!
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