Cajun Jumbo Shrimp and Fennel Stew
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Cajun Jumbo Shrimp and Fennel Stew

Cajun Jumbo Shrimp and Fennel Stew

with Wild Rice Medley and Fresh Salad

Nothing hits the spot like a good shrimp stew! Succulent jumbo shrimp are the key players in this stew featuring Cajun Spice Blend, crushed tomatoes, corn, fennel and roasted red pepper pesto. A refreshing salad tossed with clementines and goat cheese is the perfect side for this hearty meal.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

1 cup

Wild Rice Medley

1 unit(s)

Fennel, sliced

56 g

Spring Mix

56 g

Corn Kernels

1 unit(s)

Crushed Tomatoes with Garlic and Onion

¼ cup

Roasted Red Pepper Pesto

(Contains Milk)

1 unit(s)


28 g

Goat Cheese

(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Cajun Spice Blend

Not included in your delivery

¾ tsp


2.5 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories940 kcal
Fat30 g
Saturated Fat6 g
Carbohydrate133 g
Sugar28 g
Dietary Fiber14 g
Protein38 g
Cholesterol195 mg
Sodium2790 mg
Trans Fat0.2 g
Potassium2150 mg
Calcium350 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Pot
Large Bowl
Large Non-Stick Pan
Paper Towel


Cook rice

Before starting, wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.


Meanwhile, halve fennel. Remove and discard the core and outer layer, then cut fennel into 1/2-inch pieces. Zest 1/4 tsp (1/2 tsp) clementine rind, then peel clementine and separate into segments.

Start stew

Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then fennel, half the corn (use all for 4 ppl) and half the Cajun Spice Blend. Cook, stirring often, until veggies begin to soften, 5-6 min. Season with salt and pepper.Add crushed tomatoes, red pepper pesto, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water. Cook, stirring occasionally, until stew thickens slightly, 2-3 min.

Make salad dressing

Meanwhile, add vinegar, 1/2 tsp (1 tsp) clementine zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.

Cook shrimp

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. On a separate cutting board, remove and discard tails. Season with salt, pepper and remaining Cajun Spice Blend.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**

Make salad and serve

Add spring mix and clementines to the bowl with dressing (from step 4), then toss to combine.Divide rice between bowls. Top with stew and shrimp.Serve salad alongside.Sprinkle goat cheese over salad.