Express
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Shrimp over Spring Veggie Risotto
with lemon and cheese
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} caloriesPescatarian
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
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In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Cooked Arborio Rice
- 1 Roma Tomato
- 3 oz. Peas
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1⅗ oz. Tuscan Herb Butter
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1 oz. Shredded Parmesan Cheese
- 1 fl. oz. White Cooking Wine
- 4 Garlic Cloves
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Lemon N Herb 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.
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Nutrition (per serving)
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Calories570
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Carbohydrates49g
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Net Carbs44g
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Fat25g
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Protein27g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Mince garlic.Pat shrimp dry. -
2 Make the Risotto
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for shrimp) to hot pan. Cook until fragrant, 15-30 seconds.
Add wine and cook until evaporated, 30-60 seconds.Add rice, 1/2 cup water, mirepoix base, and a pinch of salt and pepper. Stir constantly until combined and slightly thickened, 2-3 minutes.Stir in tomatoes, peas, half the butter (to taste; reserve remaining for shrimp), and half the cheese (reserve remaining for garnish) until combined and peas are heated through, 1-2 minutes.Remove from burner.While risotto cooks, continue recipe. -
3 Cook the Shrimp
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp and lemon n herb seasoning to hot pan. Cook until shrimp are pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add remaining garlic and remaining butter (to taste) and stir constantly, 1 minute.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping risotto with shrimp and remaining cheese. Bon appétit!
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