Express
Family
Spicy Rápido Shrimp Paella
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
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 16 oz. Shrimp
- 1 Red Bell Pepper
- 1 Lemon
- 4 oz. Fire Roasted Diced Tomatoes
- 3 oz. Frozen Peas
- 2 oz. Red Pepper Pesto
- 2 oz. Chimichurri
- 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
- Olive Oil
- Salt
- Pepper
- 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 chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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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 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.In a mixing bowl, combine chimichurri (to taste) and creme fraiche. Set aside.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.
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.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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