Classic Tapas Kit

with Manchego, Fig preserve, Braised Meatballs, Garlic Shrimp, Patatas Bravas & Chocolate-Covered Strawberries

6 SERVINGS

Platter contains

  • Manchego, Fig preserve, mortadella, salami naturale, Breton crackers
  • Braised Meatballs with Garlic Toasts
  • Chili Garlic Shrimp chili butter with shallots
  • Patatas Bravas with Smoked Paprika Aioli
  • Chocolate covered strawberries

$120.00

Delivery date:

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fresh ingredients

IN THE KIT

  • 16 oz
    shrimp
  • 4 oz
    chopped garlic
  • 16 oz
    potatoes
  • 2 oz
    garlic butter blend
  • 4 oz
    stick of butter
  • 2 oz
    shallot
  • 2 oz
    chili flakes
  • 8 oz
    paprika aioli
  • 16 oz
    zesty tomato sauce
  • 4 oz
    Manchego cheese
  • 4 oz
    mortadella
  • 4 oz
    salami
  • 6 oz
    crackers
  • 2 oz
    fig preserve
  • 8 oz
    beef stock
  • 8 oz
    baguette
  • 1 oz
    lemon
  • 2 oz
    brandy
  • 2 oz
    parsley
  • 6 oz
    chocolate covered strawberries

**meatball sauce: crushed tomatoes, tomato paste, onion, garlic, red wine, beef stock, paprika, salt, pepper, olive oil

*meatball mix: pork, beef, olive oil, onion, garlic, breadcrumb, beef stock, egg, herbs

 

Not Included

Olive oil 

Salt & pepper

Extra butter

 

Kitchen Items Needed

1 large skillet with lid

1 large skillet/heavy bottom pan 

Large bowl

1 baking sheet lined with foil 

1 baking sheet 

Zester/box grater

Medium pot with lid 

Platter for cheese & meat plate

Plate/platter for meatballs

Small bowl

cook along

INSTRUCTIONS

Prep 

Preheat oven to 450º F;

Cut potatoes into small chunks;

Pat shrimp dry, season with salt, pepper;

Slice Manchego cheese into thin pieces;

Slice baguette into thin rounds, spread a bit of garlic butter on one side;

Melt rest of garlic butter in a microwave for 30 seconds or in a small pot;

Remove stems, roughly chop parsley;

Zest lemon, then squeeze juice out into small bowl;

Peel, finely chop shallots.

1Roast Potatoes

Toss the potato chunks with 1 ½ tsp melted garlic butter, salt, pepper. Spread on an aluminum foil lined baking sheet & roast for 30-45 minutes, until the potatoes are crisp on the outside & tender within.

2Prepare Meatballs

Heat drizzle of olive oil to skillet, heat over medium high. 

Roll the meat mixture into 1 inch balls. In small batches, start to sear the meatballs, 5-7 minutes. Remove from skillet onto a platter, cover with foil. 

3Heat Sauce & Simmer Meatballs

Add tomato sauce, stock to same skillet, simmer over medium heat for 3-5 minutes. Return meatballs to skillet, simmer on low, with lid on, for 15 minutes while you prepare the rest. 

4Prepare Shrimp

In another large skillet/heavy bottom pan, warm a drizzle of olive oil over medium heat.

Add chopped garlic, shallots, lower the heat, & sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.

Raise the heat to high & immediately add the shrimp, lemon juice, chili flakes (start with 1/3) & brandy. Stir well to coat the shrimp, sauté until the shrimp turn pink, 3 to 5 minutes. Remove from the heat, season to taste with salt & freshly ground black pepper. If you want the shrimp spicer, add more chili flakes. 

5Check on Potatoes, Toast Bread

If potatoes are done, remove from the oven. If not, keep them in & continue the finishing touches. Place garlic toasts on another baking sheet & toast for 3-5 minutes, being careful to watch so they don’t burn.

6Get the Party Ready!

Charcuterie plate: on a platter, lay out cheese, meats, crackers, fig preserves

Meatballs: can be served right out of the pan or transferred to a dish. Sprinkle with parsley. Serve with garlic toasts

Shrimp: heat the shrimp up if needed for a couple of minutes. Transfer the shrimp to a plate, pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley, serve garlic toasts. 

Patatas: carefully remove from oven, transfer to serving dish. Top with ½ paprika aioli, sprinkle with parsley, serve with rest of aioli on the side. 

Strawberries can be served anytime! 

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