In order to bring you the best organic produce, some ingredients may differ from those depicted.
Creole shrimp rice with Padrón peppers
Gluten-Free, Soy-Free, Dairy-Free
2 Servings, 620 Calories/Serving
In Louisiana kitchens, the combination of onions, celery, and bell peppers is known as the “holy trinity,” the base for countless dishes. Here Chef Justine riffs on a classic jambalaya inspired by her days as a young cook working in New Orleans. The tomatoes and shrimp make this Creole, as opposed to Cajun, which traditionally uses smoked meat.
In your bag
- 1 to 2 shallots
- 1 red bell pepper
- 1 to 2 celery stalks
- ½ pound Early Girl tomatoes
- 1 tablespoon Oaktown Spice Shop Hot Cajun spice blend (optional)
- 1 tablespoon tomato paste
- ½ cup white rice
- 10 ounces wild Gulf shrimp
- 1 teaspoon Worcestershire sauce (contains anchovies and soy)
- 1 teaspoon green Tabasco sauce (optional)
- ¼ pound Padrón peppers
Calories: 620, Protein: 27 g, Fiber: 7 g, Total Fat: 23 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 3.5 g, Cholesterol: 180 mg, Sodium: 1540 mg, Carbohydrates: 74 g, Added Sugars: 0 g.
Contains: Fish, Crustacean Shellfish
Wash produce before use
Prep the vegetables
- Peel and slice the shallot.
- Remove the ribs and seeds from the red bell pepper; cut the pepper into ¼-inch pieces.
- Cut the celery lengthwise into ¼-inch strips, then crosswise into ¼-inch-thick pieces.
- Core and cut the tomatoes into 1-inch pieces.
Cook the vegetables and rice
Finish the rice
Cook the Padrón peppers