In order to bring you the best organic produce, some ingredients may differ from those depicted.
Hot honey shrimp over grits with basil-Parmesan dressing and zucchini
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Spicy, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
This isn’t your ordinary bowl of grits. We stir in shredded zucchini and our basil-Parmesan dressing for a lovely green hue. The finishing touch? Juicy seared shrimp spiked with hot honey.
In your bag
- 1 organic zucchini or yellow squash
- ½ cup cornmeal
- Sunbasket basil-Parmesan dressing (coconut milk - lemon juice - basil - Parmesan - garlic)
- 3 organic scallions
- Seafood options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 10 ounces wild sea scallops
- 2 sustainably raised Faroe Islands salmon fillets (about 5 ounces each)
- Sunbasket hot honey (honey - Frank’s RedHot cayenne pepper sauce)
Nutrition per serving
Calories 480, Total Fat 19g (24% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 430mg (19% DV), Total Carb. 48g (17% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 7g Added Sugars, 14% DV), Protein 30g
Contains: Milk, Tree Nuts (coconut)
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.
Wash produce before use
Prep the zucchini; cook the grits
- In a medium sauce pot, bring 2 cups [4 cups] lightly salted water to a boil.
- Using the large holes of a box grater, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
To the pot of boiling water, add the cornmeal in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the cornmeal is tender and the mixture is creamy, 4 to 6 minutes. Reduce the heat to low and add the zucchini and basil-Parmesan dressing. Season with salt and pepper and cook, stirring occasionally, until the zucchini is softened and the ingredients are well combined, 2 to 3 minutes.
Remove from the heat and season to taste with salt and pepper. While the grits are cooking, prepare the rest of the meal.
Prep the scallions; prep and cook the seafood
- Trim the root ends from the scallions; thinly slice the scallions. Set aside for garnish.
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp.
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.
- Pat the salmon dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoon oil until hot but not smoking. Add the salmon and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Remove the pan from the heat, add half the hot honey, and toss to combine. Season to taste with salt and pepper and more hot honey, if desired.
Transfer the grits to individual bowls and top with the seafood. Drizzle with any remaining hot honey, if desired, garnish with the scallions, and serve.
- Measure the water for the grits.
- Squeeze the moisture from the zucchini.
- Time the cooking.
- Garnish with the scallions.