Monday, February 6, 2017

Hello Fresh - Citrus Skillet Shrimp

So, Hello Fresh sent us a deal we couldn't really turn down. $19 for 3 meals for 2? That's less than our grocery store trip. So, we agreed to it. As last time, there were some things we liked from the recipes and others we didn't. The quality of ingredients was disappointing again. And, definitely definitely have your own ginger on hand since the one they send is a little suspicious.
This recipe turned out really good, the shrimp and citrus went excellent together. However, the olives do not go with it at all. We would recommend you avoid that ingredient in there.
When first frying the onions and peppers it looks like there is a whole lot, but it condenses down quite a bit. We supplemented with our own shrimp as we had a guest over for dinner, so the pictures show more shrimp than what they would normally send.

Original recipe: https://www.hellofresh.com/recipes/citrus-skillet-shrimp-5845b5218e8c6124d60c4d13/?back=/recipe/all

Served

Shrimp & onions & pepper

Onion and pepper mixture


Prepped ingredients


Ingredients for this box

citrus skillet shrimp box

Ingredients:

20 ounce Shrimp (Shellfish)
2  Poblano Pepper
2 Green Olives
2 Oranges
2 Red Onions
0.5 ounce Oregano
1 cup Basmati Rice
1 Lemon
4 cloves Garlic
4 tablespoon Olive Oil
Salt
Pepper

Directions:

1. Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add rice, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
2. Halve, peel, and thinly slice onion. Halve poblano lengthwise and remove the core and white ribs. Cut crosswise into thin strips. Thinly slice garlic and green olives. Zest, halve, and juice orange and lemon into a small bowl. Pick oregano leaves from stems and roughly chop. Discard stems.
3. Heat 1 TBSP olive oil in a large pan over medium-high heat. Add poblano and onion and cook until softened and slightly charred, about 5 minutes, tossing occasionally.
4. Add garlic, olives, oregano, and half the citrus juice to pan. Reduce heat to medium and cook until fragrant, 2-3 minutes, tossing.
5. Season shrimp with salt and pepper. Add to pan with 1 TBSP olive oil. Cook until pink and just firm, 3-5 minutes, tossing occasionally. Pour in remaining juice, along with 1 tsp orange zest and 1 tsp lemon zest. Toss and season with salt and pepper.
6. Fluff rice with a fork. Season to taste with salt, pepper, and remaining citrus zest. Divide rice between plates and top with shrimp and its sauce.

What we liked:

The shrimp and sauce was good

What we didn't like:

The olives did not belong in this recipe. 

What Kaspian thought about it:

He and Astrid both liked chicken nuggets much more. 

Next time:

No olives