Description

Serves 3. Inspired by Caribbean cuisine, this flavor-packed power bowl is your go-to summer dish for light eating with tons of favorite ingredients. Farmhouse Kitchen's Cilantro Magic is stirred in with hearty quinoa, topped with prepared black beans, yellow squash, sautéed Gulf shrimp, and finally a creamy coconut-ginger sauce with lime and turmeric. Sure to *tide* you over til your next island escape.

Ingredients: K&S Seafood Gulf Shrimp, Organic Black Beans, Ginger-Coconut Cream (coconut milk, fresh ginger, lime juice, cilantro, turmeric, peanuts, salt), Cilantro Magic (cilantro, garlic, lime juice, canola oil, salt), Organic Quinoa, Yellow Squash

*Dietary: Gluten Free & Dairy Free


This Meal Kit Includes:
K&S Seafood Gulf Shrimp, thawed
FHK prepared, Organic Black Beans, thawed
Organic Quinoa. rinsed well before use
Gundermann Acres Yellow Squash, washed
Farmhouse Kitchen Ginger-Coconut Cream
Farmhouse Kitchen Cilantro Magic

You Will Need:
Canola, Olive Oil, or Other Neutral Tasting Oil
Salt & Pepper

Instructions:
Serves: 3 
Active Time: 20 minutes
Total Time: 35 minutes

Preheat oven to 375°F and place rack in the middle position.

Prepare the quinoa: rinse in a fine mesh colander before cooking. Add quinoa and Cilantro Magic to a sauce pot, add 2 cups of water and ½ teaspoon salt. Place pot over medium high heat and bring to a boil. Reduce heat to medium and cook for 10 to 15 minutes or until tender and liquid has absorbed. Fluff with a fork. Cover and set aside until ready to serve.

Halve the squash and cut into large chunks. Peel and devein shrimp. Toss the shrimp and squash in just enough oil to coat. Season with salt and pepper. Transfer to a sheet tray and roast until the shrimp are cooked through, about 15 minutes.

While the shrimp and squash are cooking, warm the beans. Add some cilantro quinoa to a bowl. Top with black beans, squash and shrimp and then drizzle Ginger-Coconut Cream all over the top. Enjoy!

How To Devein Shrimp:
You can devein shrimp before or after cooking. Deveining after cooking allows your meal to absorb more flavor from the shell. To remove head, gently twist off. To devein, pull legs off in clumps until all are removed, discard. Starting at the head slip fingers under shell and remove in one piece. Use a paring knife to make a ¼” slit along shrimp’s back. Use the paring knife to begin removing vein, pull vein out gently in one piece; discard. Rinse hands and shrimp to ensure all vein has been removed. Place shrimp in a bowl of ice water or in the refrigerator until just before you cook them.


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Coconut Shrimp Sun Bowl

$24.99

$11.00 per serving
Serves 3. Inspired by Caribbean cuisine, this flavor-packed power bowl is your go-to summer dish for light eating with tons of favorite ingredients. Farmhouse Kitchen's Cilantro Magic is stirred in with hearty quinoa, topped with prepared black beans, yellow squash, sautéed Gulf shrimp, and finally a creamy coconut-ginger sauce with lime and turmeric. Sure to *tide* you over til your next island escape.

Ingredients: K&S Seafood Gulf Shrimp, Organic Black Beans, Ginger-Coconut Cream (coconut milk, fresh ginger, lime juice, cilantro, turmeric, peanuts, salt), Cilantro Magic (cilantro, garlic, lime juice, canola oil, salt), Organic Quinoa, Yellow Squash

*Dietary: Gluten Free & Dairy Free


This Meal Kit Includes:
K&S Seafood Gulf Shrimp, thawed
FHK prepared, Organic Black Beans, thawed
Organic Quinoa. rinsed well before use
Gundermann Acres Yellow Squash, washed
Farmhouse Kitchen Ginger-Coconut Cream
Farmhouse Kitchen Cilantro Magic

You Will Need:
Canola, Olive Oil, or Other Neutral Tasting Oil
Salt & Pepper

Instructions:
Serves: 3 
Active Time: 20 minutes
Total Time: 35 minutes

Preheat oven to 375°F and place rack in the middle position.

Prepare the quinoa: rinse in a fine mesh colander before cooking. Add quinoa and Cilantro Magic to a sauce pot, add 2 cups of water and ½ teaspoon salt. Place pot over medium high heat and bring to a boil. Reduce heat to medium and cook for 10 to 15 minutes or until tender and liquid has absorbed. Fluff with a fork. Cover and set aside until ready to serve.

Halve the squash and cut into large chunks. Peel and devein shrimp. Toss the shrimp and squash in just enough oil to coat. Season with salt and pepper. Transfer to a sheet tray and roast until the shrimp are cooked through, about 15 minutes.

While the shrimp and squash are cooking, warm the beans. Add some cilantro quinoa to a bowl. Top with black beans, squash and shrimp and then drizzle Ginger-Coconut Cream all over the top. Enjoy!

How To Devein Shrimp:
You can devein shrimp before or after cooking. Deveining after cooking allows your meal to absorb more flavor from the shell. To remove head, gently twist off. To devein, pull legs off in clumps until all are removed, discard. Starting at the head slip fingers under shell and remove in one piece. Use a paring knife to make a ¼” slit along shrimp’s back. Use the paring knife to begin removing vein, pull vein out gently in one piece; discard. Rinse hands and shrimp to ensure all vein has been removed. Place shrimp in a bowl of ice water or in the refrigerator until just before you cook them.

Gluten Free & Dairy Free

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