"Grilling is one of my choices ways of cooking. So, these grilled shrimp paired with creamy street corn that is out of this world is a match made in heaven. Spoon this Aji Verde, a spicy Peruvian green sauce, over the shrimp, and wow. To balance all this flavor, I added black Kale and pickled red onion. Now, this is a fiesta!" - Cat Cora
Grilled Shrimp- Large Shrimps seasoned with homemade paste with garlic, cayenne pepper, paprika and a drizzle of olive oil and some lemon juice Fire-grilled until perfectly cooked. Shrimps are fairly low on calories and rich in protein and healthy fats.
Creamy Street Corn- Golden pan-seared corn with butter and season with garlic, chili powder, and a pinch of salt and lemon zest and then mixed mayonnaise and cottage cheese.
Aji Verde- Smooth and creamy green sauce made with Greek yogurt, fresh cilantro, and jalapeños.
Sautéed Black Kale & Pickled Red Onion- Sautéed Black Kale with a drizzle of extra-virgin olive oil, fresh chopped garlic, and some red chili flakes topped with pickled red onions.
Grilled Shrimp-Shrimps, garlic, salt, cayenne pepper, paprika, olive oil, lemon juice.
Creamy Street Corn-Corn, mayonnaise, chili powder, garlic powder, cotija cheese, cilantro, Parsley, lime, salt, and butter.
Aji Verde- greek yogurt, fresh cilantro, jalapeños, garlic, Cotija cheese, lime, and salt.
Sautéed Black Kale & Pickled Red Onion- extra-virgin olive oil, garlic, red chili flakes, black Kale, Salt and Pepper.
MILK, EGG, SOY, SHRIMP
Microwave- puncture bags and microwave for 1-2 min (sauces), 3-4 min (sides), and 5-7 min (proteins)
Stovetop- submerge bags in boiling water 2-3 min (sauces), 5-7 min (sides), and 7-9 min (proteins)
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