Shrimp Kabobs w/ Local Corn and Parmesan Polenta
Ready in 30 Minutes | For the best experience, please skim through the steps before you start cooking.
Unpack Your Kit Ingredients
jumbo shrimp (Seattle Fish Co.)
lemon pepper and chili flakes
bell pepper slices
red onion slices
local zucchini rounds (Bates County Produce)
extra virgin olive oil*
*If the oil has solidified in the fridge, place the sealed container in warm water. It will return to a liquid.
Grab Your Cookware and Staples
2 medium bowls
foil-lined baking pan (optional)
Step 1: Prep the Grill and Kabob Ingredients
LIGHT the grill. (If cooking the kabobs in the oven, pre-heat it to 450 degrees.)
SOAK the kabob skewers in a shallow pan of water.
REMOVE the tails from the jumbo shrimp.
TOSS the shrimp with lemon pepper and chili flakes in a medium bowl.
TOSS the veggies with balsamic vinegar and extra virgin olive oil in a separate medium bowl.
Step 2: Assemble the Kabobs
SKEWER the jumbo shrimp and veggies.
★TIP: You can skewer the proteins and veggies separately to accommodate a vegetarian diet.
Step 3: Grill (or Bake) the Kabobs and Corn
Choose your cooking method:
GRILL (CHEF RECOMMENDED): Arrange the kabobs in rows on the grill. Place the corn on the grill over indirect heat. Grill for about 10 minutes, turning the kabobs and corn to cook on all sides.
OVEN: Place the kabobs and corn on a foil-lined baking pan, and bake at 450 degrees for 10 minutes.
Step 4: Cook the Polenta
BOIL the vegetable broth in a medium saucepan over high heat.
STIR the polenta into the broth and reduce heat to low.
COOK for 2–3 minutes, stirring constantly, until the liquid is absorbed.
STIR in 4 butter balls and the grated parmesan.
Step 5: Serve It Up
MELT 1 butter ball over each ear of corn and sprinkle with tajin seasoning.
SERVE the kabobs and corn with parmesan polenta and an ice-cold brew. Enjoy!
★TIP: Please recycle your dinner kit packaging.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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