Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Romesco Beef & Vegetables
with Spanish-Spiced Rice & Lemon Mayo
25 MIN
+$2.95/serving
2 Servings
From the Test Kitchen
For this dish, you'll make a hearty base of Spanish-spiced rice studded with sweet currants to top with beef, pepper, and onion cooked in our bold romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic. You'll finish it all off with a drizzle of creamy, tangy lemon mayo.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories600 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
½ cup Long Grain White Rice
-
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
-
1 Red Onion
-
3 Tbsps Romesco Sauce (Contains Almonds)
-
2 Tbsps Dried Currants
-
2 Tbsps Mayonnaise
-
2 Scallions
-
1 Lemon
-
½ oz Sweety Drop Peppers
-
1 Bell Pepper
step-by-step
instructions
1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, half the spice blend, currants, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3
Cook the shrimp & vegetables
Pat the shrimp dry with paper towels (remove the tails if desired). 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 sliced onion, sliced bell pepper, and sliced white bottoms of the scallions; season with salt, pepper, and the remaining spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Add the romesco sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the lemon mayo & serve your dish
Quarter and deseed the lemon. In a bowl, combine the mayonnaise and the juice of 2 lemon wedges. Season with salt and pepper. Serve the cooked rice topped with the cooked shrimp and vegetables, lemon mayo, sweety drop peppers, and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!
1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, half the spice blend, currants, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3
Cook the shrimp & vegetables
Pat the shrimp dry with paper towels (remove the tails if desired). 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 sliced onion, sliced bell pepper, and sliced white bottoms of the scallions; season with salt, pepper, and the remaining spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Add the romesco sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the lemon mayo & serve your dish
Quarter and deseed the lemon. In a bowl, combine the mayonnaise and the juice of 2 lemon wedges. Season with salt and pepper. Serve the cooked rice topped with the cooked shrimp and vegetables, lemon mayo, sweety drop peppers, and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs