Chimichurri Shrimp Platters
with seasoned rice & roasted peppers
We can't fly you to South America, but this dinner is the next best thing! Our paprika-spiced shrimp are paired with seasoned rice, a beautifully balanced homemade chimichurri and a medley of roasted peppers.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Crustacean/Crustacé)
¾ cup
Basmati Rice
1 tbsp
Chicken Stock Powder
(Contains: Soy)
113 g
Red Onion
160 g
Sweet Bell Pepper
160 g
Hot Pepper
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
7 g
Parsley
7 g
Cilantro
113 g
Corn Kernels
1 tsp
Smoked Paprika
(Contains: Soy)
1 unit(s)
Avocado
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
4.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Peel, then very finely chop 1 tbsp (2 tbsp) onion. Set aside for step 4.Cut remaining onion into 1/2-inch slices. Cut bell pepper into 1-inch pieces. Cut poblano into 1-inch pieces. (TIP: We suggest using gloves when prepping poblanos!)
To a large bowl, add bell peppers, poblanos, onion slices and 1 1/2 tbsp (3 tbsp) oil. Season with half the garlic salt, salt and pepper, then toss to coat. On an unlined baking sheet, arrange veggies in an even layer. Roast on the middle rack of the oven for 14-16 min, until veggies are golden and tender.
Meanwhile, to a medium pot, add rice, 1 1/3 cups (2 2/3 cups) water, chicken stock powder and corn. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Stir in 1 tbsp (2 tbsp) butter. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, finely chop parsley and cilantro. To a small bowl, add parsley, cilantro, finely chopped onions, vinegar, remaining garlic salt, 1/4 tsp sugar and 2 tbsp (4 tbsp) oil. Stir to combine.
Drain and rinse shrimp, then pat dry with paper towels. To the same bowl (from step 2), add shrimp. Sprinkle with smoked paprika, then season with salt and pepper. Toss to coat. In a large non-stick pan, heat 1 tbsp(2 tbsp) oil over high heat. When the pan is hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.
Halve, pit, peel, then thinly slice avocado. Directly on the cutting board, season with salt. Divide seasoned rice, shrimp, roasted veggies and avocado between plates. Spoon chimichurri over shrimp. Enjoy!
