Meal Kit
with sweet garlic and ginger sauce
Prep & Cook Time:40-50 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:3 days
Contains:Tree Nuts (Coconuts), Shellfish (Shrimp)
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Thailand and Italy are both known for great cuisine and great vacations. But maybe you've never thought of them together, at least not until you had this meal. Succulent shrimp, with ginger and garlic flavors as well as fresh bok choy and a smattering of sweet, rich coconut… all with that creamy rice base that makes risotto such a rock star dish. Thaitalian fusion? Let's make it a thing. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
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- 2Heads of Baby Bok Choy
- 8oz.Shrimp
- 5⅗fl. oz.Coconut Milk
- 3⅗oz.Arborio Rice
- 2fl. oz.Thai Sweet Garlic and Ginger Sauce
- 2Green Onions
- 4tsp.Mirepoix Broth Concentrate
- 2Tbsp.Toasted Coconut
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)bP88R5Pz
Calories
630Carbohydrates
70gNet Carbs
68gFat
30gProtein
21gSodium
2000mg
- Olive Oil
- Salt
- 1Medium Pot
- 1Medium Non-Stick Pan
- 1Small Pot
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
If using tofu, line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as shrimp in Step 4, stirring occasionally until tofu is lightly browned, 5-7 minutes.
If using 16 oz shrimp or jumbo shrimp, pat dry and season both sides with a pinch of salt. Follow same instructions as regular shrimp, cooking in batches if necessary until shrimp reaches minimum internal temperature.
If using diced chicken, follow same instructions in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Keep stems and leaves separate.
Trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate.Pat shrimp dry.Start the Risotto
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add rice and white portions of green onions to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Finish the Risotto
Add 1/2 cup boiling water from small pot and stir often until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Stir in coconut milk until combined and bring to a boil. Once boiling, stir constantly until slightly thickened, 1-2 minutes.Remove from burner and stir in green portions of green onions (reserve a pinch for garnish) and 1/4 tsp. salt. Cover and set aside.Cook the Shrimp
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Transfer shrimp to a plate. Keep pan over medium-high heat.Cook Vegetables and Finish Dish
Add 1 tsp. olive oil and bok choy stems to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Add bok choy leaves and stir constantly until leaves are wilted, 1-2 minutes.Stir in shrimp, garlic and ginger sauce, and 1/4 tsp. salt until heated through, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping risotto with shrimp-vegetable mixture and garnishing with toasted coconut and reserved green portions of green onions. Bon appétit!
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