Meal Kit

Shrimp Fajita Risotto

with cilantro and cheese

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Shellfish (Shrimp), Milk

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 you!
A note about serious food allergies

Mexican risotto? What has fusion come to? It's come here, where the great flavors of sweetness, spice, and cilantro are melded with creamy, creamy rice to make a dinner that speaks two languages and probably has read more books than you. Just get your stirring arm ready, and your tastebuds primed. Tip: Want to get the most juice out of your lime? Before cutting, microwave the lime for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 Red Bell Pepper
  • ¾ cup Arborio Rice
  • 1 Yellow Onion
  • 1 Lime
  • Info
    2 oz. Shredded Mozzarella
  • 1 fl. oz. Red Enchilada Sauce
  • Info
    ⅗ oz. Butter
  • ¼ oz. Cilantro
  • 2 tsp. Cajun Seasoning

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.

  • Nutrition (per serving)

  • Calories
    650
  • Carbohydrates
    75g
  • Fat
    26g
  • Protein
    30g
  • Sodium
    1720mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Pot
  • 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

Customize It Instructions

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, cooking in batches if necessary.

  • If using ground beef, follow same instructions as shrimp in Step 4, breaking up meat until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground turkey, follow same instructions as shrimp in Step 4, breaking up meat until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.

  1. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into 1/4" dice.

    Halve lime. Cut one half into wedges and juice the other half.

    Coarsely chop cilantro (no need to stem).

    Halve and peel onion. Cut halves into 1/4" dice.

    Pat shrimp dry, and season all over with a pinch of pepper.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add onion, red bell pepper, and a pinch of pepper to hot pan. Stir occasionally until red bell pepper is tender, 4-6 minutes.

    Remove from burner and transfer vegetables to a plate. Wipe pan clean and reserve.

  3. 3

    Make the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted, 1-2 minutes.

    Add 1 cup boiling water from small pot to pot with rice. 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. Cover and set aside.

  4. 4

    Cook the Shrimp

    Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil. Working in batches if necessary, add shrimp to hot pan. Cook until browned and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Add butter, enchilada sauce, and 2 tsp. lime juice. Stir until butter is melted and shrimp are coated, 60-90 seconds.

    Remove from burner.

  5. 5

    Finish Risotto and Finish Dish

    Return pot with risotto to medium heat. Add vegetables and stir occasionally until warmed through, 2-3 minutes.

    Remove from burner. Stir in cheese (reserve a pinch for garnish), half the cilantro (reserve remaining for garnish), 1/4 tsp. salt, and seasoning blend (to taste). If too stiff, add water, 1 Tbsp. at a time, until desired consistency is reached.

    Plate dish as pictured on front of card, topping risotto with shrimp and garnishing with remaining cilantro and reserved cheese. Squeeze lime wedges over to taste. Bon appétit!

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