Home Chef

Step 1

Before You Cook

Step 2

Bring 2 cups water to a boil in a small pot

Step 3

If using any fresh produce, thoroughly rinse and pat dry

Step 4

Ingredient(s) used more than once: seasoning blend, green onions, butter

Step 5

Cooking Guidelines

Step 6

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Step 7

Steak and Pork 145° F (rest cooked meat, 3 minutes) |

Step 8

Seafood 145° F |

Step 9

Chicken 165° F |

Step 10

Ground Beef 160° F |

Step 11

Ground Turkey 165° F |

Step 12

Ground Pork 160° F

Step 13

Customize It Instructions

Step 14

If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

Step 15

If using steak strips, separate into a single layer, pat dry, and season all over with half the seasoning blend and a pinch of pepper. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.

Step 16

If using sliced pork, separate into a single layer, pat dry, and season all over with half the seasoning blend and a pinch of pepper. Follow same instructions as shrimp in Steps 3, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 4-6 minutes.

Step 17

If using diced chicken, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

Step 18

Prepare the Ingredients

Step 19

Trim and thinly slice green onions.

Step 20

Quarter mushrooms.

Step 21

Cut roasted red peppers into ½" dice.

Step 22

Coarsely chop peanuts.

Step 23

Pat shrimp dry, and season all over with half the seasoning blend (reserve remaining for sauce) and a pinch of pepper.

Step 24

Make the Grits

Step 25

Once water is boiling, stir in grits and a pinch of salt. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes.

Step 26

Remove from burner. Stir in cheese, half the green onions (reserve remaining for garnish), and half the butter (reserve remaining for sauce). Season to taste with pepper. If grits are too thick, stir in 1 Tbsp. warm water. Cover and set aside.

Step 27

Cook the Shrimp

Step 28

Place a medium non-stick pan over high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Step 29

Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

Step 30

Cook the Mushrooms

Step 31

Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil.

Step 32

Add mushrooms to hot pan and stir occasionally until browned, 5-6 minutes.

Step 33

Make Sauce and Finish Dish

Step 34

Add tomato paste, ½ cup water, and half the remaining seasoning blend (to taste; the rest is yours to do with as you please!) to hot pan. Cook until slightly thickened, 1-2 minutes.

Step 35

Stir in roasted red peppers, remaining butter, and shrimp until butter is melted. Season to taste with pepper.

Step 36

Remove from burner.

Step 37

Plate dish as pictured on front of card, topping grits with shrimp and sauce and garnishing with remaining green onions and peanuts. Bon appétit!