Cheesy Shrimp & Mushroom Flatbreads
with Zucchini, Creamy Chive Sauce & Lemon
In this veggie-topped version of a white pizza, crispy flatbreads are spread with a quick homemade creamy chive sauce and topped with golden-brown sautéed mushrooms and zucchini, fresh tomato, and a blend of easy-melting Italian cheeses. Sprinkle with fresh chopped chives and a bright squeeze of lemon juice, and dig right in!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Cream Cheese
(Contains Milk)
4 ounce
Button Mushrooms
1 unit
Zucchini
1 teaspoon
Garlic Powder
¼ ounce
Chives
1 unit
Tomato
1 unit
Lemon
2 unit
Flatbreads
(Contains Wheat, Sesame)
½ cup
Italian Cheese Blend
(Contains Milk)
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Place cream cheese in a small bowl of warm water to soften. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons.
Rinse shrimp under cold water, then pat dry with paper towels. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, 4 minutes. • Add zucchini, garlic powder, a pinch of salt, and pepper; cook, stirring occasionally, until veggies are lightly browned and tender, 2-3 minutes more.
Use pan used for shrimp or chicken here.
• While veggies cook, finely chop chives. Thinly slice tomato into rounds; season with salt and pepper. Quarter lemon. • In a second small bowl, whisk together softened cream cheese and half the chives until smooth.
• Place flatbreads smooth side up on a lightly oiled, foil-lined baking sheet. Toast on top rack until golden brown, 1-2 minutes. (For 4 servings, divide between two lightly oiled, foil-lined sheets; toast on top and middle racks.)
• Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads, then evenly spread with chive cream cheese. Top with cooked veggies and tomato; sprinkle with Italian cheese blend. • Return to top rack and broil until edges are browned and cheese melts, 2-4 minutes. (For 4 servings, broil on top and middle racks, swapping positions halfway through.) TIP: Watch carefully to avoid burning! • Transfer flatbreads to a cutting board and slice into quarters.
Add shrimp or chicken along with veggies and tomato.
• Divide flatbreads between plates. Garnish with remaining chives and a squeeze of lemon juice. Serve with remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
