Family Meal Kit
Summer Produce
Summer BBQ Shrimp Boil
with potato salad, corn on the cob, and slaw
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs
- Calorie-Conscious
- Fiber-Rich
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 2 Ear of Corn
- 24 oz. Yukon Potatoes
- 16 oz. Shrimp
- 8 oz. Slaw Mix
- 2 fl. oz. Hickory & Brown Sugar BBQ Sauce
- 1½ fl. oz. Honey Dijon Mustard Dressing
- 1 oz. Red Pepper Pesto
- 2 Green Onions
- 0.44 oz. Mayonnaise
- 0.14 oz. Lemon Juice
- ½ tsp. Steak Seasoning
- 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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Calories480
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Carbohydrates60g
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Net Carbs54g
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Fat19g
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Protein23g
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Sodium1630mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
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. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat 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 the Ingredients
Summertime, and the grilling is easy! To grill shrimp and corn, heat grill to medium. Place corn directly on hot grill and turn occasionally until lightly charred, 10-15 minutes. Pat shrimp dry, and place on a piece of foil. Form a sealed pouch around shrimp. Place on hot grill and cook until shrimp reach a minimum internal temperature of 145 degrees, 8-12 minutes.
Halve corn using hands.Cut potatoes into 1/2" dice.Trim and thinly slice green onions.Pat shrimp dry. -
2 Roast the Corn
Place corn on a piece of foil and top with 2 tsp. olive oil, a pinch of salt, and steak seasoning. Massage oil and seasonings into corn, then form a foil pouch around corn. Place directly on oven rack, opening-side up.
Roast in hot oven until corn is tender, 20-25 minutes.Carefully remove from oven and open pouch to release steam. Pouch will be hot! Use caution.While corn roasts, continue recipe. -
3 Start the Potatoes
Place potatoes on one half of prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for shrimp), and a pinch of salt and pepper. Spread into an even layer on their side.
Roast in hot oven, 15 minutes.Carefully remove from oven. -
4 Add Shrimp and Finish Potatoes
Place shrimp on empty side of sheet and toss with 2 tsp. olive oil, remaining garlic salt, and a pinch of salt and pepper. Spread into an even layer on their side. Sheet will be hot! Use a utensil.
Roast in hot oven until potatoes are browned and shrimp reach a minimum internal temperature of 145 degrees, 15-17 minutes.Carefully remove from oven and drain any excess liquid. Stir BBQ sauce into shrimp until coated. Sheet will be hot! Use a utensil.Stir pesto, lemon juice, mayonnaise, half the green onions (reserve remaining for slaw and garnish), and a pinch of salt and pepper into potatoes. Sheet will be hot! Use a utensil.While shrimp and potatoes roast, continue recipe. -
5 Assemble Slaw and Finish Dish
In a mixing bowl, combine slaw mix, dressing, half the remaining green onions (reserve remaining for garnish), and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping shrimp with remaining green onions. Bon appétit!
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