All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Surf and turf isn't just a clever rhyme; it's a double protein, double fun, double delicious meal, both indulgent and incredible. Here, we have shrimp in creamy sauce, topping succulent steak, with rich mac and cheese and fresh asparagus on the side. Surf and turf, every penny, it is worth. (Ok, we had to work for that one.)
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
Cook the Asparagus
Trim ends off asparagus.
Place asparagus on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt.Spread into a single layer and roast in hot oven until tender, 10-12 minutes.If asparagus is thinner than a pencil, check for doneness sooner.While asparagus roasts, continue recipe.
Cook the Macaroni
Once water in medium pot is boiling, add pasta and cook until al dente, 7-9 minutes.
Drain pasta in a colander and return to pot. Stir in cream base, Gouda, and half the poultry seasoning (reserve remaining for shrimp) until melted, 30-60 seconds.Cover and set aside.While pasta cooks, continue recipe.
Prepare the Ingredients
Halve lemon. Juice one half and cut remaining half into wedges.
Pat shrimp dry.Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper.
Cook the Steak
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes.
Cook Shrimp and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer shrimp to a plate. Keep pan over medium-high heat. Add butter, flour, and remaining poultry seasoning to hot pan. Stir until combined, and no dry flour remains, 2-4 minutes.Add 1/4 cup water and bring to a boil.Once boiling, remove from burner. Gently stir in 1 Tbsp. lemon juice and shrimp until coated.Plate dish as pictured on front of card, slicing steak, if desired, and squeezing lemon wedges over shrimp to taste. Bon appétit!
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