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For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. Inspired by Chrissy’s Thai heritage, this irresistibly savory shrimp recipe features an easy spin on one of her mom’s signature sauces, made here with two kinds of peppers: jalapeño and fiery bird’s eye.

Ethan Mick

with Charred Broccoli  & Hot Green Pepper Sauce

Chrissy Teigen's Garlic & Soy-Glazed Shrimp

Shrimp

Jasmine Rice

Broccoli

Jalapeño Pepper

Lime

Garlic

Soy Sauce

Bird's Eye Chile Pepper

Light Brown Sugar

Vegetarian Worcestershire Sauce

Crushed Red Pepper Flakes

Panko Breadcrumbs

Vegetable Demi-Glace

Ingredients

Wash and dry the fresh produce. Peel and finely chop the **garlic**. Zest the **lime** to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Cut off and discard the bottom 1/2 inch of the **broccoli** stem; cut the broccoli into small florets. Cut out and discard the stem, ribs, and seeds of the **jalapeño pepper**, then small dice. Cut off and discard the stem of the **bird’s eye chile**; thinly slice crosswise. Thoroughly wash your hands immediately after handling the peppers

Prepare the ingredients:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the **diced jalapeño pepper**, **sliced bird’s eye chile**, and **1/3 of the chopped garlic**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the **sugar**, **Worcestershire sauce**, and **2 tablespoons of water** (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the sugar has dissolved. Turn off the heat; stir in the **lime zest** and **the juice of 2 lime wedges**. Transfer to a bowl. Rinse and wipe out the pot.

Make the spicy pepper sauce:

In the same pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the **breadcrumbs**; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

Toast the breadcrumbs:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **broccoli florets** in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned and slightly softened. Add **half the remaining chopped garlic** and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the **demi-glace** and **1/3 cup of water** (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the liquid has cooked off. Transfer to a large bowl and cover with the aluminum foil to keep warm. Rinse and wipe out the pan.

Cook the broccoli:

Pat the **shrimp** dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the **soy sauce** and **remaining chopped garlic**; cook, stirring frequently, 1 to 2 minutes, or until coated and the shrimp are cooked through. Turn off the heat. Serve the cooked shrimp with the **cooked rice** and **cooked broccoli**. Garnish the broccoli with the **toasted breadcrumbs**. Serve the **spicy** **pepper sauce** and **remaining lime wedges** on the side. Enjoy!