Family Meal Kit
One-Pot Southwestern-Style Shrimp Risotto
with chipotle butter and lime
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
Tom Scodari
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
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16 oz. Shrimp
- 1½ cups Arborio Rice
- 10 oz. Corn Kernels
- 1 Poblano Pepper
- 1 Lime
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1⅗ oz. Chipotle Butter
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1 oz. Grated Cotija Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 2 tsp. Fiesta Seasoning
- 2 tsp. Garlic Salt
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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Calories580
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Carbohydrates83g
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Net Carbs80g
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Fat16g
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Protein25g
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Sodium2020mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Medium Pot
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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem poblano peppers, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Shrimp
Pat shrimp dry and season with a pinch of salt and pepper.
Place a large pot over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pot and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate.Keep pot over medium heat; no need to wipe clean. -
3 Cook the Vegetables
Add 2 tsp. olive oil, corn, poblano (to taste), fiesta seasoning, and 2 tsp. lime zest (to taste) to hot pot.
Stir occasionally until vegetables are slightly tender, 4-6 minutes -
4 Add the Rice
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 2 cups water, mirepoix base, and garlic salt. Rice should just be covered by water.Stir often until nearly all water is absorbed. Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. -
5 Finish the Dish
Stir in shrimp, butter (to taste), 2 tsp. lime juice, and half the cheese (reserve remaining for garnish) until melted and combined, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping risotto with remaining cheese. Squeeze lime wedges over to taste. Bon appètit!
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