Shrimp Lomo Saltado
with Chimichurri Mayo, Rice & Potatoes
- Soy
- Wheat
- Shellfish
- Eggs
- Milk
This dish transforms dinner into a flavorful culinary escape with bold flavors in every bite. Turkey in a savory, tangy sauce is paired with crispy oregano potatoes and fluffy jasmine rice that soak up every delicious drop. Top it all off with vibrant chimichurri mayo and a kick of Sriracha for heat.
Ingredients
½ unit
Red Onion
1 unit
Tomato Paste
16 ounce
Potatoes
¾ cup
Jasmine Rice
1 teaspoon
Cumin
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Dried Oregano
1 teaspoon
Sriracha
2 ounce
Chimichurri
5 teaspoon
Sherry Vinegar
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of oil, oregano, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, halve, peel, and cut half the onion (whole onion for 4 servings) into ½-inch wedges.
While potatoes roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Meanwhile, in a small bowl, combine chimichurri and mayonnaise.
Heat a drizzle of oil in a large pan over medium heat. Add onion wedges; cook, stirring occasionally, until lightly browned and slightly tender, 4-6 minutes. Add tomato paste and cook until brick red in color, 30-60 seconds.
Add turkey* and cook, breaking up meat into pieces, until cooked through, 3-4 minutes.
Add cumin, soy sauce, ½ cup water, 2 tsp vinegar, and ¼ tsp sugar to pan with turkey mixture (⅔ cup water, 4 tsp vinegar, and ½ tsp sugar for 4 servings). (Be sure to measure the vinegar—we sent more!) Cook, stirring occasionally, until sauce has thickened, 1-2 minutes.
Taste and season with salt and pepper if desired.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide rice and potatoes between plates in separate sections. Top potatoes with lomo saltado. Drizzle with chimichurri mayo and as much Sriracha as you like. Serve.
