Smoky Tomato Shrimp

Name: Smoky Tomato Shrimp with Roasted Green Beans & Mashed Potatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 1 unit Green Beans; 1 unit Tomato; 2 clove Garlic; 1 unit Sour Cream; 10 ounce Shrimp; 1 unit Smoked Paprika; 1 unit Chicken Stock Concentrate; Salt; Pepper; 1 tablespoon Cooking Oil; 2 tablespoon Butter; 1 teaspoon Sugar

with Roasted Green Beans & Mashed Potatoes

Recipe Development TeamPublished on September 05, 2023

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Picture this: You’re sitting in a cozy booth at your favorite restaurant. The server arrives with your order of saucy steakhouse-style shrimp with a side of crisp, roasted green beans. There’s a mound of creamy mashed potatoes on the plate to catch the extra smoky tomato butter sauce. Fork in hand, you dive into this dreamboat of a dish. Oops, you spilled some sauce on your pants—but, wait, why are you wearing flannel PJs? And fuzzy slippers?! That’s because you’re actually in your house and you made this meal yourself! That’s right, imagine yourself nailing restaurant-level food from the comfort of your own kitchen. Give your future self a high-five!

Allergens:

Milk

•Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Green Beans

1 unit

Tomato

2 clove

Garlic

1 unit

Sour Cream

(Contains: Milk)

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Smoked Paprika

1 unit

Chicken Stock Concentrate

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Sugar

Nutrition Values

/ per serving

Calories620 kcal

Fat36 g

Saturated Fat17 g

Carbohydrate46 g

Sugar9 g

Dietary Fiber5 g

Protein25 g

Cholesterol285 mg

Sodium1340 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.

Instructions

Preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into 1-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 10 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot.

While potatoes cook, trim green beans if necessary. Dice tomato into ¼-inch pieces. Peel and finely chop garlic. Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 10-12 minutes.

To pot with drained potatoes, add sour cream and 3 TBSP butter (6 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. Keep covered off heat until ready to serve.

Rinse shrimp under cold water, then pat dry with paper towels. Heat 1 TBSP butter and a drizzle of oil in a medium pan over high heat. Once pan is hot, add shrimp; season all over with paprika, ½ tsp salt (1 tsp for 4 servings), and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-5 minutes. Transfer to a medium bowl and set aside.

Heat a drizzle of oil in same pan over medium-high heat. Add tomato and garlic; season with a big pinch of salt and pepper. Cook, stirring occasionally, 5-7 minutes. Stir in stock concentrate, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water (4 TBSP for 4). Bring to a simmer, then return shrimp to pan. Cook, stirring occasionally, until shrimp are coated in sauce, 2-3 minutes more.