Express
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Weeknight Smoky Shrimp Paella
with sofrito crema
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Jimmy Shay
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 2)
- 10 oz. Pepper and Onion Mix
- 8 oz. Shrimp
- 5.47 oz. Long Grain White Rice
- 1 Lime
- 2 oz. Light Sour Cream
- 2 fl. oz. Sofrito Sauce
- ½ cup Panko Breadcrumbs
- 4 tsp. Minced Garlic and Chili Pepper
- 2 tsp. Chile and Cumin Rub
- 1 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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Calories710
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Carbohydrates98g
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Net Carbs95g
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Fat24g
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Protein27g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
- 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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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 Cook the Rice Mixture
Coarsely chop pepper and onion mix.
Place a large non-stick pan over high heat and add 2 tsp. olive oil. Add pepper and onion mix and 1/4 tsp. salt to hot pan. Stir often until vegetables are browned, 3-4 minutes.Add half the sofrito sauce (reserve remaining for crema). Stir occasionally until fragrant, 30-60 seconds.Add rice, half the chile and cumin rub (reserve remaining for shrimp), half the smoked paprika (reserve remaining for panko), and 1 1/4 cups water. Stir to combine and bring to a boil.Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Toast the Panko
Line a plate with a paper towel.
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.Add half the minced garlic and chili pepper (to taste; reserve remaining for shrimp), remaining smoked paprika, and panko to hot pan. Stir often until garlic is fragrant and panko is slightly browned, 1-2 minutes.Transfer panko to towel-lined plate. Wipe pan clean and keep over medium heat. -
3 Cook the Shrimp
Pat shrimp dry.
Add 2 tsp. olive oil, shrimp, remaining minced garlic and chili pepper (use less if spice-averse), remaining chile and cumin rub, and a pinch of salt and pepper to hot pan. Stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.While shrimp cook, continue recipe. -
4 Make Crema and Finish Dish
Halve lime. Cut one half into wedges and juice the other half.
In a mixing bowl, combine sour cream, 1 tsp. lime juice, remaining sofrito sauce, and a pinch of salt and pepper.Plate dish as pictured on front of card, topping rice with shrimp. Garnish with panko and sofrito crema. Squeeze lime wedges over to taste. Bon appétit!
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