Meal Kit
< 30 Minute Meals
Spanish-Style Shrimp Orzo
with tomato garlic bread
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Mediterranean
Chef
Hannah Fenton
In Your Box (serves 2)
- 2 Roma Tomato
- 8 oz. Shrimp
- 6 oz. Orzo Pasta
- 1 Ciabatta
- 1 oz. Red Pepper Pesto
- 1 oz. Cream Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Balsamic Vinaigrette
- ¼ oz. Parsley
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories740
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Carbohydrates88g
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Net Carbs81g
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Fat27g
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Protein37g
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Sodium2050mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Plate
- 1 Colander/Strainer
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 petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Cook the Orzo
Once water is boiling, add orzo to hot pot. Cook until al dente, 4-5 minutes.
Remove from burner. Reserve 1 cup orzo cooking water. Drain orzo in a colander/strainer and rinse. Set aside.While orzo cooks, continue recipe. -
2 Prepare Ingredients and Make Tomato Topping
Core tomatoes and finely chop.
Mince parsley.In a mixing bowl, combine half the tomatoes (reserve remaining for orzo), balsamic vinaigrette (to taste), a pinch of salt, and half the parsley (reserve remaining for garnish). Set aside.Pat shrimp dry. Season all over with garlic salt and half the red pepper flakes (use less if spice-averse; reserve remaining for orzo). -
3 Toast the Ciabatta
Separate ciabatta and evenly spread half the softened butter (reserve remaining for shrimp) on cut-sides.
Place a medium non-stick pan over medium-high heat.Add ciabatta, cut-sides down, to hot, dry pan. Toast until golden-brown, 2-3 minutes.Transfer ciabatta to a plate. Keep pan over medium-high heat; no need to wipe clean. -
4 Cook the Shrimp
Add remaining softened butter and shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner.While shrimp cook, continue recipe. -
5 Finish Orzo and Finish Dish
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add remaining tomatoes, orzo, cream cheese, 1/3 cup reserved orzo cooking water, pesto, remaining red pepper flakes (to taste), and a pinch of salt to hot pan. Stir often until combined and orzo is heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping cut-sides of ciabatta with tomato topping. Garnish orzo with shrimp and remaining parsley. Bon appétit!
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