Cauliflower “risotto” with shrimp, butternut squash, and sage
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 450 Calories/Serving
Enjoy a comforting, rich seafood risotto without the weight of dairy or grains. Butternut squash adds creaminess and pops of color.
- In your tray:
- Organic cauliflower “rice”
- Organic butternut squash
- Organic onion
- Pumpkin puree
- Extra virgin olive oil
- Kosher salt and black pepper
- Organic fresh sage
- Granulated garlic
- Porcini powder
- Sweet paprika
- In your bag:
- Shellfish options:
- Wild Gulf shrimp
- Wild tail-on jumbo shrimp
Calories 450, Total Fat 23g (29% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1260mg (55% DV), Total Carb. 35g (13% DV), Fiber 9g (32% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Tree Nuts (walnut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Prep the shrimp
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
Choose your cooking method
- Conventional oven (25-30 minutes)
Remove the plastic from the tray and tuck the shrimp into the risotto. Bake for 25 to 30 minutes, stirring halfway through, until the shrimp are firm and cooked through and the risotto is heated through.
- Microwave oven (6 minutes)
Ovens may vary.
The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.
Do not expose tray to open flame or direct contact with heating element.