with roasted asparagus and crispy bacon pommes Anna
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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You Will Need
Large 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
Start the Potatoes
APPRENTICES--THIS WILL NEED A NEW R&D SHOT, AS IT LOOKS LIKE IT WAS ORIGINALLY SCALLOPS BUT NOW IT'S SHRIMP. PLS ADD TO YOUR SCHED AS A SEPARATE STEP SHOT--TYSM!!
PREWRITTENPeel and slice potatoes into thin rounds.Combine potatoes, 1 Tbsp. olive oil, half the Parmesan (reserve remaining for topping), and 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Shingle potatoes and spread into an even layer on one side of baking sheet, leaving 1/4 sheet uncovered.Top with remaining Parmesan and bacon.Bake in hot oven, 15 minutes. Potatoes will finish cooking in a later step.While potatoes bake, prepare ingredients.pic: potatoes on 3/4 baking sheet nicely shingled, semi roasted
Prepare the Ingredients
Trim woody ends off asparagus and cut into 1” lengths.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Peel and halve shallot. Cut into 1/4" dice.Mince chives.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.Pat shrimp dry and season both sides with pinch of salt and pepper.pic: diced shallot, trimmed asparagus, lemon wedges, lemon juice
Cook the Steaks and Shrimp
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side.
Remove steaks to a plate and rest, 5 minutes.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.While steaks rest, return pan to medium heat (no need to wipe clean) and add 1 tsp. olive oil. Add shrimp to hot pan and cook until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove from burner.pic: steaks on a plate, shrimp in pan
Add Asparagus and Finish Potatoes
After 15 minutes, carefully remove baking sheet from oven. Add asparagus to empty space on baking sheet and add 1 tsp. olive oil, seasoning blend, a pinch of salt and pepper. Spread into an even layer.
Baking sheet will be hot! Use a utensil.Bake in hot oven until potatoes are tender and asparagus turns bright green, 10-12 minutes.While asparagus and potatoes roast, cook steak and shrimp.pic: baking sheet w/potatoes and asparagus roasted
Make Sauce and Finish Dish
Place a small pot over medium heat and add 1 tsp. olive oil. Add shallots to hot pan. Stir often cook until shallots are translucent and tender, 2-3 minutes. [CHECK TIMING? THAT'S A GUESS]
Add cornstarch and stir until no dry cornstarch remains. Add 1/4 cup water, chives, cream cheese, and 1/4 tsp. salt.Bring to a simmer. Once simmering , stir occasionally until sauce has thickened, 1-2 minutes.Remove from burner. Add butter and 11/2 tsp. lemon juice and stir until combined and creamy, 30-60 seconds.Plate dish as pictured on front of card, topping steaks with shrimp and sauce. Squeeze lemon wedges over shrimp (to taste). Bon appetit!pic: sauce in pot, stirring in butter and lemon juice
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