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
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 jasmine rice, garlic, and 1 1/2 cups water to a boil.Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside. Stir in cilantro.While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/2" strips.
Remove husks from tomatillos, rinse, and cut into 1/2" dice. Rinsing tomatillos again removes sticky residue.Halve and peel onion. Slice halves into thin strips.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat shrimp dry.
Make the Sauce
Place a small pot over medium-high heat and add 1 tsp. olive oil.
Add jalapeño (to taste), tomatillo, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned, 2-3 minutes.Add 1/2 cup water and bring to a simmer. Simmer until liquid is reduced by half, 3-5 minutes.Mash lightly until the consistency is similar to chunky salsa. Remove from burner and stir in sour cream and a pinch of salt and pepper.
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.Add shrimp and seasoning rub. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp and vegetables and sauce. Bon appétit!
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