The laws of cooking

Shrimp Jambalaya and Parmesan Crusted Tilapia 

As promised last month, this month I will feature recipes from Hello Fresh and next month we will feature recipes from Plated. This month, I also came across a great deal on another new food subscription, Home Chef, so in our May issue, I’ll feature recipes from that box.

So far I’ve made about six recipes total from Hello Fresh and they have all been winners. This month I decided to go with a seafood theme and have selected their Shrimp Jambalaya and Parmesan Crusted Tilapia. Both of these recipes were easy, relatively fast (30-40 minutes), and tasted great. Just like Blue Apron they send you practically everything that you need except for basic kitchen staples like different cooking oils, butter, and salt & pepper.

Shrimp Jambalaya Cooking Time: 40 minutes Calories: 560

Ingredients: 

10 oz. Shrimp
3.4 cup Rice
1 Onion
1 Green Bell Pepper
1 stalk Celery (I didn’t use in this recipe; instead I made homemade chicken soup with it)

1 teaspoon Cayenne
1 can Diced Tomatoes
1 tube Stock Concentrate 1 teaspoon Cumin
1 teaspoon Chili Powder 2 Scallions
1 tablespoon Olive Oil

Method 

Halve, peel, and finely chop the onion, Core, seed, and remove white veins from the bell pepper. Cut into thin strips, then cube. Cut the celery into 1⁄2-inch pieces. Thinly slice the scallions.

Heat 1 tablespoon olive oil in pot over medium heat. Add the onion, celery, and half the green bell pepper. Season with salt and pepper. Cook for about 5 minutes, until softened.

Add the rice, cumin, chili pepper, and a pinch of cayenne pepper (careful, it’s spicy). Cook for about 1 minute, stirring, to toast.

Add the tomatoes, stock concentrate, and 2 cups of water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until rice is tender, stirring occasionally.

Season the shrimp with salt and pepper. Add the shrimp and remaining bell pepper to the rice and stir. Cook for about 3-5 minutes, until shrimp are pink and opaque in the center.

Serve the jambalaya with a sprinkle of scallions on top!

Completed Shrimp Jambalaya.

Completed Shrimp Jambalaya.

Parmesean Crusted Tilapia Cooking Time: 30 minutes Calories: 539

Mise en place in place and ready to cook.

Mise en place in place and ready to cook.

Ingredients: 

2 fillets Tilapia
12 oz. Baby New Potatoes 1 Carrot
1 Lemon
2 cloves Garlic
1 bunch Parsley
1 teaspoon Dried Oregano

1⁄4 cup Panko
1⁄4 cup Parmesan Cheese 1 tablespoon butter
1 tablespoon olive oil

Method: 

Preheat oven to 400 degrees. Place the potatoes in a pot of water with a large pinch of salt. Cut any larger potatoes in half so they all cook evenly. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, until easily pierced with a knife. We’ll be adding the carrots to the pot later, so keep an eye on the time!

Mince or grate the garlic. Peel the carrot and cut it into sticks 2 inches long and 1⁄2-inch thick (as if you’d be dipping them in hummus!) Zest and cut the lemon into wedges. Finely chop the parsley.

In a bowl, combine parmesan, oregano, lemon zest, panko, half the garlic, and 1 teaspoon olive oil. Season with salt and pepper.

Place the tilapia fillets on an oiled baking sheet. Drizzle each tilapia fillet with 1 teaspoon olive oil and season with salt and pepper. Top each fillet with half of the panko mixture and press to adhere. Place in the oven and bake for about 8 minutes, until the fish is slightly opaque and easily flakes with a fork. Turn on the broiler to finish the fillets for about a minute, until golden brown. Keep an eye on it though because broilers like to burn things.

When the potatoes are almost ready, add the carrots to the pot with the potatoes and cook for about 5 minutes, until crisp-tender. Drain and return to the pot. Add the butter, remaining garlic, and a pinch of parsley. Season with salt and pepper. Cook, tossing for a minute or two, until garlic is fragrant.

Serve the tilapia with the potatoes and carrots to the side. Finish with a squeeze of lemon and remaining parsley.

Bon appetit!

IMG_8528

All photos courtesy of Jessica Greenstein

 

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