Southern-Style Shrimp & Cheesy Rice
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Southern-Style Shrimp & Cheesy Rice

Southern-Style Shrimp & Cheesy Rice

with Cornbread Swirls & Bacon Jam

This Southern-style dish packs premium proteins and five-star flavor all in one comforting, homestyle bowl. Fresh tomatoes, onion, and Cajun spices simmer with shrimp for a light spring stew, mingled with lusciously creamy arborio rice. On the side, freshly baked cornbread swirls are perfect for scooping up a salty-sweet bacon jam, dipping in the stew, or enjoying on their own. A springy scallion garnish welcomes the season with a green pop of freshness!


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

Total Time45 minutes
Prep Time10 minutes


serving amount

4 ounce


2 unit


1 unit

Yellow Onion

2 unit

Roma Tomato

¾ cup

Arborio Rice

1 teaspoon

Garlic Powder

4 unit

Chicken Stock Concentrate

3 unit

Red Pepper Jam

1 teaspoon

Smoked Paprika

1.5 ounce

Tomato Paste

1 tablespoon

Cajun Spice Blend

10 ounce


(Contains Shellfish)

11 ounce

Cornbread Swirls

(Contains Wheat)

½ cup

Cheddar Cheese

(Contains Milk)

4 ounce

Cream Sauce Base

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1800 kcal
Fat74 g
Saturated Fat37 g
Carbohydrate194 g
Sugar63 g
Dietary Fiber4 g
Protein40 g
Cholesterol340 mg
Sodium4210 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.


Baking Sheet
Paper Towel
Large Pan
Small Bowl
Plastic Wrap
Medium Pot


Cook Bacon & Prep

• Adjust rack to top position and preheat oven to 450 degrees. Arrange bacon* 1-2 inches apart on a baking sheet. Roast on top rack until crispy, 10-12 minutes. • Once bacon is crispy, transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and finely dice onion. Dice tomatoes into ½-inch pieces.

Cook Rice

• Heat a drizzle of oil in a large pan over medium-high heat. Add rice and cook, stirring, until translucent, 30-60 seconds. • Stir in 3 cups water (6 cups for 4 servings), garlic powder, two of the stock concentrates (four for 4), and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. TIP: If liquid evaporates before rice is tender, add a splash more water.

Make Bacon Jam

• In a small microwave-safe bowl, combine jam, scallion whites, chopped bacon, half the paprika, and 1½ TBSP water (3 TBSP for 4 servings). Cover bowl with plastic wrap and microwave for 45 seconds. • Uncover and stir bacon jam; chill in refrigerator until ready to serve.

Make Stew & Cook Shrimp

• Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Stir in diced tomatoes, tomato paste, Cajun Spice, and remaining paprika. Cook, stirring occasionally, until tomatoes soften, 3-5 minutes. • Stir in 2 cups water (4 cups for 4 servings), remaining stock concentrates, and ½ tsp salt (1 tsp for 4). Bring to a simmer and cook until slightly thickened, 8-10 minutes. • Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels. • Once stew has slightly thickened, stir in shrimp. Return to a simmer and cook until shrimp are opaque and cooked through, 5 minutes more.

Bake Swirls & Finish Rice

• Open tube of cornbread swirls; separate and place 1-2 inches apart on a second baking sheet. Bake on top rack until golden brown, 10-12 minutes. • Once rice is almost tender, stir in cream sauce base. Return to a simmer and cook until rice is creamy and liquid has mostly evaporated, 2-3 minutes. • Remove from heat. Stir in cheddar and 1 TBSP butter (2 TBSP for 4 servings) until melted. Taste and season with salt and pepper.


• Divide cheesy rice and stewed shrimp between bowls in separate sections. Dollop rice with as much bacon jam as you like. Garnish shrimp with scallion greens. Serve with cornbread swirls on the side.