Smoky Tomato Shrimp
& Caesar Salad
- Milk
- Shellfish
- Eggs
- Fish
- Wheat
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!
Ingredients
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
1 unit
Caesar Salad
(Contains: Eggs, Fish, Milk, Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Sugar
Nutrition Values
Cooking Steps
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.
Divide mashed potatoes, shrimp, and green beans between plates. Spoon any remaining sauce from pan over shrimp.
Shrimp are fully cooked when internal temperature reaches 145°.
