Blue Apron: Night 2

The second night of our Blue Apron* box was a new, deconstructed take on a good old fashioned shrimp boil. It required a lot of boiling, but the Sun Bucket was up to the task.

The Sun Bucket started at 680°F (360 C).

This recipe, including the Creamy Summer Bean & Cherry Tomato Salad, required boiling 3 different vegetables, using the same pot of water. I can’t help but commend Blue Apron’s efficient use of cooking energy tonight.

First item to be boiled was a pound of summer beans. 1.5 L of salted water in a covered pot came to a boil in six minutes. In went a pound of purple and green summer beans, and three minutes later a pound of all green beans came out.

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The green beans were scooped out of the boiling water and rinsed under cool water to stop the cooking process. Next, two ears of corn, quartered, went into the same pot of boiling water. Ten minutes later, the corn was bright yellow and removed from the pot.

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Next, in went the potatoes cut into big pieces. I left the lid to the pot half on, and the potatoes took 11 minutes to be fork tender. When the potatoes, were done, the boiling was done. At this point, the Sun Bucket had been maintaining a boil for 24 minutes of cooking time. While the potatoes cooked, a quick aioli of mayonnaise, garlic, and lemon was mixed up. Half was used for the summer beans and cherry tomatoes for a creamy side.

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It was now time to work on the shrimp. The shrimp were tossed in Blue Apron’s answer to Old Bay Seasoning and the leaves from a few sprigs of thyme. A tablespoon of olive oil was heated in a new pan, and the shrimp went in. After a minute or two, a clove or two of minced garlic was added, and then a big pat of butter.

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When the shrimp was cooked through a few minutes later, the potatoes and corn were added back to the pan to heat back up – and as you can see from the pictures below, the Sun Bucket was still plenty hot. And after that, it was time to eat.

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All said and done, the Sun Bucket was used for 34 minutes and cooked 2.4 kg of food with an approximate caloric value of 1450 calories (these values reflect food cooked on the Sun Bucket only – the mayonnaise and raw cherry tomatoes are excluded).


*Disclaimer: I am not affiliated with Blue Apron, nor is Blue Apron a sponsor of this page.

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