2-Serving Premium
Tomato-Basil Shrimp and Polenta
with garlicky green beans
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Fiber-Rich
- Gluten-Smart
Chef
Hannah Fenton
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 8 oz. Green Beans
- 8 oz. Shrimp
- 1 Roma Tomato
- 4 oz. Marinara Sauce
- 3 oz. Polenta
- 1 oz. Cream Cheese
- 1 oz. Grated Parmesan Cheese
- 0.9 oz. Butter
- ¼ oz. Fresh Basil
- ½ tsp. Garlic Pepper
- 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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Calories640
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Carbohydrates53g
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Net Carbs46g
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Fat36g
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Protein27g
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Sodium2450mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Medium Pot
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Trim green beans, if necessary.
Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Core tomato and cut into 1/2" dice.Pat shrimp dry. Season all over with a pinch of salt and pepper. -
2 Cook the Green Beans
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
After 1 minute, add 1/4 cup water, a pinch of salt, and garlic pepper. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until water is almost completely evaporated, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and add 1/3 the butter (reserve remaining for polenta). Stir occasionally until combined and green beans are tender, 1-2 minutes.Remove from burner.While green beans cook, continue recipe. -
3 Cook the Shrimp
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add tomatoes, red pepper flakes (to taste), and a pinch of salt. Stir occasionally until tomatoes have released their juices, 2-3 minutes. Kids not a fan of extra heat? Feel free to skip/reduce the red pepper flakes.Stir in marinara until combined and shrimp are coated, 1-2 minutes.Remove from burner. -
4 Start the Polenta
Place a medium pot over medium heat and add 1 Tbsp. olive oil.
Add polenta to hot pot and stir often until coated, 1-2 minutes. -
5 Finish Polenta and Finish Dish
Slowly pour 2 cups water into hot pot while stirring. Add garlic salt and 1/4 tsp. salt. Stir constantly until starting to thicken, 3-5 minutes.
Add cream cheese, remaining butter, and grated cheese. Stir often until melted and combined, 1-2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping polenta with shrimp (to taste). Garnish with basil. Bon appétit!
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