What You Get:
- Charred shrimp peperonata with creamy polenta & braised kale.
- 441 g/pack.
- Shelf Life: 6 months frozen.
Heating Instructions:
- Preheat oven to 450F.
- From thawed- remove lid and cover with tinfoil, cook for 10-15 mins.
- From frozen - remove lid and cover with tinfoil, cook for 25-35 mins.
Ingredients:
- White Shrimp Marinade: Red Bell Peppers, Pepperoncini, Salt, Olive Oil, Garlic, Lemon Peel, and Bay Leaf.
- Braised Kale: Green Kale, Shallot Garlic Confit, and Chicken Stock.
- Chicken Stock: Chicken Bones, Onion, Celery, Garlic, and Bay Leaf.
- Polenta: Corn Meal, Chicken Stock, and Butter.
- Compound Butter: Butter, Lemon Zest, Lemon Juice, Butter, and Chili Flakes.
- Pepperonata: Red Wine Vinegar, Garlic, Basil, Chopped Parsley, Chopped Thyme, Chopped Shallots, Minced Roasted Peppers, and Chili Flakes.