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Speedy and Sassy Shrimp Paella-Style
with peppers, peas, and herby crema
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
- Pescatarian
- Gluten-Smart
Chef
David Welch
In Your Box (serves 4)
- 16 oz. Shrimp
- 16 oz. Cooked White Rice
- 1 Red Bell Pepper
- 1 Lemon
- 4 oz. Fire Roasted Diced Tomatoes
- 3 oz. Frozen Peas
- 2 oz. Chimichurri
- 2 oz. Red Pepper Pesto
- 1 oz. Creme Fraiche
- ¼ oz. Cilantro
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Smoked Paprika
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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Calories390
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Carbohydrates40g
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Net Carbs36g
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Fat15g
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Protein21g
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Sodium1800mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 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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1 Prepare Ingredients and Make Crema
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Stem cilantro and reserve whole leaves.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Kids not a fan of extra heat? Feel free to skip/reduce the chimichurri. In a mixing bowl, combine chimichurri (to taste) and creme fraiche. Set aside.Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. Pat shrimp dry. Season all over with half the piri piri seasoning (use less if spice-averse; reserve remaining for vegetables) and 1/4 tsp. salt. -
2 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp and a pinch of salt and pepper 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. -
3 Cook the Vegetables
Add 2 tsp. olive oil, bell peppers, and a pinch of salt to hot pan. Stir occasionally until tender, 6-8 minutes.
Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. Add peas, tomatoes, remaining piri piri seasoning (to taste), pesto, 1/4 tsp. salt, paprika, and 2 tsp. lemon juice. Stir occasionally until combined and peas are heated through, 1-2 minutes. -
4 Add Rice and Shrimp and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add rice and 1/4 tsp. salt to hot pan. Stir occasionally until rice is heated through, 3-5 minutes.Add shrimp and stir occasionally until combined, 30-60 seconds.Remove from burner.Kids not a fan of extra heat? Feel free to skip/reduce the crema. Plate dish as pictured on front of card, topping paella with crema (to taste) and cilantro. Squeeze lemon wedges over to taste. Bon appétit!
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