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Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this quick and easy dish, a medley of zucchini, tomatoes, and capers come together with our pre-cooked rice and new roasted red pepper pesto to form a creamy base perfect for pairing with simply seared shrimp.
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Wash and dry the fresh produce. Medium dice the zucchini. Halve the tomatoes. Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and capers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
Add the rice, cream (shaking the packet before opening), and 4 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and breaking the rice apart with a spoon, 2 to 3 minutes, or until combined and heated through. Turn off the heat. Stir in the red pepper pesto. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimp. Enjoy!
Wash and dry the fresh produce. Medium dice the zucchini. Halve the tomatoes. Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and capers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
Add the rice, cream (shaking the packet before opening), and 4 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and breaking the rice apart with a spoon, 2 to 3 minutes, or until combined and heated through. Turn off the heat. Stir in the red pepper pesto. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimp. Enjoy!
Tips from Home Chefs