Pescatarian with Seared Shrimp & Roasted Tilapia

Pescatarian

with Seared Shrimp & Roasted Tilapia

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    8 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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These recipes include fish or seafood, as well as other protein sources like eggs and tofu, and are accompanied by sides like veggies and rice.

This week's meals are:
• Italian-Style Shrimp & Orzo with Spicy Mascarpone
• Shrimp & Roasted Vegetables with Spanish-Spiced Mayo
• Tilapia & Creamy Salsa Verde with Orzo, Spinach & Snow Peas
• Guajillo-Roasted Tilapia with Vegetables & Cilantro Sour Cream

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ingredients
Pescatarian with Seared Shrimp & Roasted Tilapia
Title
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Pickled Peruvian Peppers
  • 1 bunch Parsley
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Crispy Onions
  • 1 oz Sliced Roasted Red Peppers
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 1 Red Onion
  • 1¼ lbs Golden Or Red Potatoes
  • 2 Poblano Peppers
  • 4 Tilapia Fillets
  • ½ lb Orzo Pasta
  • ½ lb Snow Peas
  • 5 oz Baby Spinach
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Mascarpone Cheese
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Cilantro Sauce
  • ⅓ cup Salsa Verde
  • ¼ cup Sour Cream
  • 2 Tbsps Crème Fraîche
Roast the tilapia:
1 Roast the tilapia:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the tilapia dry with paper towels. Place on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned fillets with the weeknight hero spice blend. Evenly coat the remaining fillets with the guajillo-chile sauce. Roast 7 to 9 minutes, or until cooked through.* Leaving the oven on, remove from the oven.

An instant-read thermometer should register 145°F.

Cook the shrimp:
2 Cook the shrimp:

Meanwhile, peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; season with salt and pepper (remove the tails, if desired). In a large pan (nonstick, if you have one), heat 1 tablespoon olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the butter until melted and combined.

Prepare the ingredients:
3 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Halve, peel, and thinly slice the onion. Halve the snow peas crosswise. Roughly chop the roasted peppers. Cut off and discard the stem of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Roast the vegetables:
4 Roast the vegetables:

Line a separate sheet pan with foil. Transfer the potato pieces, sliced onion, and sliced poblano peppers to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the vegetable orzo:
5 Make the vegetable orzo:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 minutes. Add the halved peas. Continue to cook, stirring occasionally, 1 to 2 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, chopped roasted peppers, and a drizzle of olive oil; stir until combined and the spinach is wilted. 

Make the Spicy Mascarpone:
6 Make the Spicy Mascarpone:

Combine the mascarpone, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Spanish-Spiced Mayo:
7 Make the Spanish-Spiced Mayo:

Combine the mayonnaise, vinegar, and half the Spanish spice blend (you will have extra). Taste, then season with salt and pepper if desired.

Make the Creamy Salsa Verde:
8 Make the Creamy Salsa Verde:

Combine the salsa verde and crème fraîche. Taste, then season with salt and pepper if desired.

Make the Cilantro Sour Cream:
9 Make the Cilantro Sour Cream:

Combine the cilantro sauce, sour cream, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Italian-Style Shrimp & Orzo:
10 Assemble & Store the Italian-Style Shrimp & Orzo:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable orzo 

• 1/4 cooked shrimp

Transfer the spicy mascarpone to 2 small  containers.

Assemble & Store the Shrimp & Roasted Vegetables:
11 Assemble & Store the Shrimp & Roasted Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the Spanish-spiced mayo to 2 small containers.

Assemble & Store the Tilapia & Creamy Salsa Verde:
12 Assemble & Store the Tilapia & Creamy Salsa Verde:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable orzo 

• 1 spiced tilapia fillet

Transfer the creamy salsa verde to 2 small containers.

Assemble & Store the Guajillo-Roasted Tilapia:
13 Assemble & Store the Guajillo-Roasted Tilapia:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 guajillo tilapia fillet

Transfer the cilantro sour cream to 2 small containers.

Finish & Serve the Italian-Style Shrimp & Orzo:
14 Finish & Serve the Italian-Style Shrimp & Orzo:

Makes 2 servings:

Heat the finished shrimp and orzo in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy mascarpone and parmesan. 

Finish & Serve the Shrimp & Roasted Vegetables:
15 Finish & Serve the Shrimp & Roasted Vegetables:

Makes 2 servings:

Wash and dry the parsley; roughly chop. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Spanish-spiced mayo, pickled pepers, and chopped parsley.

Finish & Serve the Tilapia & Creamy Salsa Verde:
16 Finish & Serve the Tilapia & Creamy Salsa Verde:

Makes 2 servings:

Heat the finished tilapia and orzo in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and crispy onions.

Finish & Serve the Guajillo-Roasted Tilapia:
17 Finish & Serve the Guajillo-Roasted Tilapia:

Makes 2 servings:

Roughly chop the peanuts. Heat the finished tilapia and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sour cream and chopped peanuts.

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Roast the tilapia:
1 Roast the tilapia:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the tilapia dry with paper towels. Place on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned fillets with the weeknight hero spice blend. Evenly coat the remaining fillets with the guajillo-chile sauce. Roast 7 to 9 minutes, or until cooked through.* Leaving the oven on, remove from the oven.

An instant-read thermometer should register 145°F.

2 Cook the shrimp:

Meanwhile, peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; season with salt and pepper (remove the tails, if desired). In a large pan (nonstick, if you have one), heat 1 tablespoon olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the butter until melted and combined.

Cook the shrimp:
Prepare the ingredients:
3 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Halve, peel, and thinly slice the onion. Halve the snow peas crosswise. Roughly chop the roasted peppers. Cut off and discard the stem of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

4 Roast the vegetables:

Line a separate sheet pan with foil. Transfer the potato pieces, sliced onion, and sliced poblano peppers to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Make the vegetable orzo:
5 Make the vegetable orzo:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 minutes. Add the halved peas. Continue to cook, stirring occasionally, 1 to 2 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, chopped roasted peppers, and a drizzle of olive oil; stir until combined and the spinach is wilted. 

6 Make the Spicy Mascarpone:

Combine the mascarpone, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Spicy Mascarpone:
Make the Spanish-Spiced Mayo:
7 Make the Spanish-Spiced Mayo:

Combine the mayonnaise, vinegar, and half the Spanish spice blend (you will have extra). Taste, then season with salt and pepper if desired.

8 Make the Creamy Salsa Verde:

Combine the salsa verde and crème fraîche. Taste, then season with salt and pepper if desired.

Make the Creamy Salsa Verde:
Make the Cilantro Sour Cream:
9 Make the Cilantro Sour Cream:

Combine the cilantro sauce, sour cream, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Assemble & Store the Italian-Style Shrimp & Orzo:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable orzo 

• 1/4 cooked shrimp

Transfer the spicy mascarpone to 2 small  containers.

Assemble & Store the Italian-Style Shrimp & Orzo:
Assemble & Store the Shrimp & Roasted Vegetables:
11 Assemble & Store the Shrimp & Roasted Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the Spanish-spiced mayo to 2 small containers.

12 Assemble & Store the Tilapia & Creamy Salsa Verde:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable orzo 

• 1 spiced tilapia fillet

Transfer the creamy salsa verde to 2 small containers.

Assemble & Store the Tilapia & Creamy Salsa Verde:
Assemble & Store the Guajillo-Roasted Tilapia:
13 Assemble & Store the Guajillo-Roasted Tilapia:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 guajillo tilapia fillet

Transfer the cilantro sour cream to 2 small containers.

14 Finish & Serve the Italian-Style Shrimp & Orzo:

Makes 2 servings:

Heat the finished shrimp and orzo in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy mascarpone and parmesan. 

Finish & Serve the Italian-Style Shrimp & Orzo:
Finish & Serve the Shrimp & Roasted Vegetables:
15 Finish & Serve the Shrimp & Roasted Vegetables:

Makes 2 servings:

Wash and dry the parsley; roughly chop. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Spanish-spiced mayo, pickled pepers, and chopped parsley.

16 Finish & Serve the Tilapia & Creamy Salsa Verde:

Makes 2 servings:

Heat the finished tilapia and orzo in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and crispy onions.

Finish & Serve the Tilapia & Creamy Salsa Verde:
Finish & Serve the Guajillo-Roasted Tilapia:
17 Finish & Serve the Guajillo-Roasted Tilapia:

Makes 2 servings:

Roughly chop the peanuts. Heat the finished tilapia and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sour cream and chopped peanuts.