Meal Kit
Spanish-Inspired Shrimp Po'Boy
with red pepper aioli
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat
- Pescatarian
Chef
Hannah Fenton
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)
- 1 Russet Potatoes
- 8 oz. Shrimp
- 2 French Roll
- 1 Roma Tomato
- 3 oz. Roasted Red Peppers
- 1 oz. Spring Mix
- 0.88 oz. Mayonnaise
- 0.14 oz. Lemon Juice
- 1 tsp. Smoked Paprika
- ½ tsp. Garlic Salt
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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Calories650
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Carbohydrates80g
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Net Carbs75g
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Fat24g
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Protein28g
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Sodium2310mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Roast the Fries
Cut potato into 1/4" fries and pat dry.
Place fries on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven until slightly browned and tender, 25-30 minutes, tossing once halfway through.Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare Ingredients and Make Red Pepper Aioli
Core tomato and slice into 1/4'' rounds.
Finely chop red peppers.In a mixing bowl, combine 1/4 the paprika (reserve remaining for shrimp), mayonnaise, red peppers, and a pinch of salt. Set aside.Pat shrimp dry. Season all over with 1/4 tsp. salt and remaining paprika. -
3 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate. Wipe pan clean and keep over medium-high heat. -
4 Toast the Rolls
Open rolls.
Add rolls, cut-side down, to hot, dry pan. Toast until slightly browned, 1-2 minutes.Remove from burner.While rolls toast, continue recipe.Alternatively, heat rolls to your preference using a toaster or microwave. -
5 Dress Spring Mix and Finish Dish
In another mixing bowl, combine lemon juice, 1 tsp. olive oil, and spring mix. Gently toss to coat.
Plate dish as pictured on front of card, filling roll with red pepper aioli, shrimp, tomatoes, then spring mix. Bon appétit!
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