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
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
Prepare the Ingredients
Trim ends off celery and cut into ¼" dice.
Place celery in a mixing bowl and cover with cold water. Set aside, at least 10 minutes.
While celery soaks, stem dill and coarsely chop.
Halve potatoes lengthwise.
Pat shrimp dry.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan, then add ¼ cup water.
Cover, and cook undisturbed until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
Remove from burner. Transfer shrimp to a plate and let cool, at least 10 minutes.
While shrimp cook, roast potatoes.
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and seasoning blend.
Spread into a single layer and roast in hot oven until golden brown and fork-tender, 16-18 minutes.
While potatoes roast, make dressing.
Make the Shrimp Salad
Drain celery and return to mixing bowl. Add dill, mayonnaise, sour cream, and a pinch of salt and pepper and thoroughly combine.
Halve cooled shrimp. Add to mixing bowl and stir until coated.
Toast Rolls and Finish Dish
Halve rolls, if necessary.
Place directly on oven rack and toast until lightly golden, 2-3 minutes.
Plate dish as pictured on front of card, topping bottom roll with shrimp salad, spring mix, and top roll. Bon appétit!
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