Meal Kit
Culinary Collection
NY Strip and Shrimp Oscar
with roasted asparagus and crispy bacon pommes Anna
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
Chef
Ryan Pugh
Oscar is more than just a grouch, or a statue Hollywood gives to each other. Oscar is also a rich and divine combination of asparagus, crab, and Bearnaise sauce. Who knew a man's name could be so versatile? Our chefs knew as they came up with this luxe meal, succulent shrimp in a creamy, amazing sauce of butter, chives, and lemon juice. And where does that shrimp rest, but a meaty, magnificent steak. No one can be a grouch after having this dinner.
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steaks
- 2 Russet Potatoes
- 12 oz. Asparagus
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8 oz. Shrimp
- 1 Lemon
- 1 Shallot
- 1 oz. Crumbled Bacon
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1 oz. Shredded Parmesan Cheese
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1 oz. Light Cream Cheese
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1 oz. Butter
- 6 Chive Sprigs
- 1 tsp. Garlic Pepper
- 1 tsp. Cornstarch
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) d3VRlr3D
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Calories1080
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Carbohydrates50g
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Net Carbs43g
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Fat59g
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Protein87g
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Sodium2530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 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
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1 Start the Potatoes
Peel and slice potatoes into thin rounds.
In a mixing bowl, combine potatoes, 1 Tbsp. olive oil, half the Parmesan (reserve remaining for topping), 1/4 tsp. salt, and a pinch of pepper.Shingle potatoes on prepared baking sheet in an even layer, leaving 1/4 sheet uncovered. Top with remaining Parmesan and bacon. Reserve mixing bowl.Bake in hot oven, 15 minutes.While potatoes bake, prepare ingredients. -
2 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.Mince chives.Peel and halve shallot. Cut into 1/4" dice.In reserved mixing bowl, combine asparagus, 1 tsp. olive oil, seasoning blend, and a pinch of salt and pepper.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 a pinch of salt and pepper. -
3 Add Asparagus and Finish Potatoes
After 15 minutes, carefully remove baking sheet from oven. Add asparagus to empty side and spread into an even layer. Baking sheet will be hot! Use a utensil.
Bake in hot oven until potatoes are tender and asparagus turn bright green, 10-12 minutes.While asparagus and potatoes bake, cook steaks and shrimp. -
4 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, 4-6 minutes per side. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
Remove steaks to a plate and rest, 5 minutes.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, 1-2 minutes per side. Remove from burner. -
5 Make Sauce and Finish Dish
Place a small pot over medium heat and add 2 tsp. olive oil. Add shallot to hot pot. Stir often until translucent and tender, 2-3 minutes.
Add cornstarch and stir until no dry cornstarch remains. Then add 1/2 cup water, chives, cream cheese, and 1/4 tsp. salt. Whisk or stir vigorously to combine. Bring to a simmer. Once simmering, stir occasionally until thickened, 1-2 minutes.Remove from burner. Stir in butter and 1 1/2 tsp. lemon juice until creamy.Plate dish as pictured on front of card, topping steaks with shrimp and sauce. Squeeze lemon wedges over shrimp to taste. Bon appétit!
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