Family Meal Kit
Premium
One-Sheet Chesapeake Shrimp and Corn
with peppers and potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs
- Calorie-Conscious
- Fiber-Rich
Chef
Hannah Fenton
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)
- 2 Ear of Corn
- 24 oz. Red Potatoes
- 16 oz. Shrimp
- 1 Red Bell Pepper
- 1 Lemon
- 2 fl. oz. Remoulade
- 2 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ oz. Parsley
- 2 tsp. Chesapeake Seasoning
- 1 tsp. Potato Spice Seasoning
- ½ 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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Calories500
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Carbohydrates56g
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Net Carbs49g
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Fat25g
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Protein23g
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Sodium1740mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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 antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Roast the Corn
Place butter in a microwave-safe bowl and microwave uncovered until melted, 20-30 seconds.
Carefully remove from microwave.While butter microwaves, halve corn using hands.Place corn on a piece of foil and evenly top with butter, 1/4 tsp. salt, and a pinch of pepper. Form a foil pouch around corn. Wipe bowl clean and reserve.Roast corn, in pouch, in hot oven until tender, 20-25 minutes.Carefully remove from oven and open foil pouch. Pouch will contain steam. Use caution!While corn roasts, continue recipe. -
2 Start the Potatoes
In reserved microwave-safe bowl, combine potatoes and 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.
If you receive potatoes larger than 2”, they may need an extra 1-2 minutes in microwave to soften.Carefully remove from microwave and drain any excess liquid.Transfer potatoes to prepared baking sheet and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of pepper.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
3 Prepare Ingredients and Make Crema
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" slices.
Mince parsley.Halve lemon lengthwise. Cut one half into wedges and juice the other half.In a mixing bowl, combine creme fraiche, 2 tsp. lemon juice, 2 tsp. water, 1 Tbsp. parsley (reserve remaining for garnish), and a pinch of salt. Set aside.Pat shrimp dry. Season all over with Chesapeake seasoning and 1/4 tsp. pepper. -
4 Add the Bell Peppers and Shrimp
After 15 minutes, carefully remove potatoes from oven and push to one side of sheet.
Add shrimp to center of sheet, spreading into an even layer. Top evenly with 2 tsp. olive oil.Place bell peppers on empty side of sheet, spreading into an even layer. Toss with 2 tsp. olive oil and garlic salt.Sheet will be hot! Use a utensil. -
5 Finish Vegetables and Shrimp and Finish Dish
Roast in hot oven until vegetables are tender and shrimp reach a minimum internal temperature of 145 degrees, 10-15 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, topping shrimp and bell peppers with crema and remaining parsley. Garnish potatoes with remoulade and squeeze lemon wedges over dish to taste. Bon appétit!
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