Meal Kit
Smoky Shrimp 'N' "Grits"
with polenta
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Pescatarian
- Gluten-Smart
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Shrimp
- 4 fl. oz. Cream Sauce Base
- 1 Green Bell Pepper
- 3 oz. Polenta
- 2 oz. Cream Cheese
- 1 Celery Stalk
- 1 oz. Shredded Cheddar Cheese
- 1 oz. Chipotle Pesto
- 2 Green Onions
- 1 tsp. Garlic Salt
- 1 tsp. Blackening 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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Calories640
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Carbohydrates48g
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Net Carbs43g
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Fat39g
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Protein26g
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Sodium2170mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Whisk
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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim ends off celery and cut into 1/2" dice.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat shrimp dry and season all over with half the blackening seasoning (reserve remaining for sauce). -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers, celery, and a pinch of salt to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes. -
3 Add the Shrimp
Add 2 tsp. olive oil, white portions of green onions, and shrimp to hot pan.
Stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. -
4 Add the Sauce
Add half the cream base (reserve remaining for polenta), remaining blackening seasoning, and pesto (to taste) to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 3-4 minutes.Remove from burner.While shrimp mixture cooks, continue recipe. -
5 Make Polenta and Finish Dish
Place a medium pot over medium heat and add 1 Tbsp. olive oil. Add polenta to hot pot and stir often until coated, 1-2 minutes.
Slowly pour in 2 cups water while stirring with a whisk. Add garlic salt and stir constantly until starting to thicken, 3-5 minutes.Add remaining cream base, cream cheese, and shredded cheese. Stir often until combined, 1-2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. For a looser texture, start with 3 cups water.Remove from burner.Plate dish as pictured on front of card, topping polenta with shrimp mixture (to taste). Garnish with green portions of green onions. Bon appétit!
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