Creamy Shrimp Enchiladas, Broccoli and Cauliflower Rice, Street Corn Salad

Wild Caught Shrimp Cooked with Eastern Fresh Growers Asparagus, Local Onions and Peppers, Wrapped in Flour Tortillas and Bathed in a Light Creamy Sauce and a Sprinkle of Cheddar Cheese; Corn Salad with Cotija Cheese, Scallions and Cilantro

Available sizes:

2 Servings

4 Servings

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Broccoli and Cauliflower Rice (Broccoli, Cauliflower), Street Corn Salad (Corn, Cilantro, Smoked Paprika, Scallions, Cotija Cheese), Creamy Shrimp Enchiladas (Asparagus, Flour Tortillas, Cumin Powder, Red onion, Garlic, Heavy Cream, Cilantro, Red Bell Pepper, Chili Powder, Peas, Frozen, Shrimp)

Wheat, Shellfish

2 Servings portion

4 Servings portion

No Macros defined for this portion

Preheat oven to 350, bake enchiladas and rice covered 20 minutes, uncover and bake additional 5 minutes to brown top. Add dressing to salad and serve

Creamy Shrimp Enchiladas, Broccoli and Cauliflower Rice, Street Corn Salad

Creamy Shrimp Enchiladas, Broccoli and Cauliflower Rice, Street Corn Salad

When would you like to receive your order?

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