Contents of your meal kit:
shrimp
arrabbiata base
chili flakes
canned tomatoes
mini baguette
garlic
fennel
tuscan vinaigrette base
mixed greens
Cookware needed: medium or large saucepan with a lid, skillet, salad bowl
Finishing steps:
- If shrimp are still frozen, place in colander under cold running water. Set aside to drain.
- Meanwhile, heat a small amount of oil in a saucepan over medium heat. Add arrabbiata base and sauté gently until vegetables soften. Add a big pinch of chili flakes to taste and sauté another minute.
- Open canned tomatoes and add to saucepan. When simmering, turn heat to low, cover, and simmer 5-10 minutes.
- While sauce simmers, slice baguette in ½-inch diagonal slices. Drizzle or brush with oil, then toast in a dry skillet over medium heat, turning occasionally. When golden, remove from skillet and rub with garlic.
- Thinly slice fennel. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and fennel. Toss gently and season with salt & pepper to taste.
- Taste arrabbiata sauce, and add additional chili flakes and salt & pepper if desired. Add shrimp to sauce, cover, and simmer 3-5 minutes, or until shrimp are cooked through.
- Serve crostini alongside shrimp arrabbiata, and enjoy the salad on the side. We like to eat the shrimp on our crostini, and use them to soak up any leftover bits of sauce.