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
Shrimp are the little crustaceans that could: they go with everything cuisine, can be put with rice, pasta, and most of your starches (maybe not mashed potato… weird), and they accomplish all this while being… shrimp. Size doesn't matter for flavor, and this meal proves it, with shrimp adorned by a tomatillo salsa of spicy, creamy perfection. Go, go little guys; we're rooting for ya! Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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
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
Cook the Rice
Mince cilantro, leaves and stems.
Bring a small pot with rice, garlic, and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and stir in cilantro. Cover and set aside.
While rice cooks, prepare remaining ingredients.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Stem, seed, remove ribs, and cut red bell pepper into ½" strips.
Remove husks from tomatillos, rinse again, and cut into ½" dice.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Pat shrimp dry.
Make the Sauce
Heat 1 tsp. olive oil in another small pot over medium-high heat. Add
tomatillo, jalapeño (to taste), and a pinch of salt and pepper to hot pot. Stir occasionally until lightly browned, 2-3 minutes.
Add ½ cup water and bring to a simmer. Once simmering, cook until reduced by half, 3-5 minutes.
Mash until vegetables form the consistency of a chunky salsa. Remove from burner. Stir in sour cream and a pinch of salt and pepper. Cover and set aside.
Cook the Vegetables and Shrimp
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add red bell pepper, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes.
Stir in shrimp and seasoning blend. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-5 minutes. [this is not standard style guide shrimp preparation. make sure its not overcooked!]
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp and vegetables, then sauce. Bon appétit!
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