Low-Lift Mediterranean Shrimp Flatbreads
Enjoy a head start with prepped ingredients
- Milk
- Sesame
- Wheat
- Shellfish
- Soy
- May contain traces of allergens
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in just 15 minutes. Golden broiled flatbreads topped with crumbled feta create the perfect base for oregano-spiced shrimp tossed in a warm romesco sauce, then sprinkled with fresh parsley and bright lemon juice. A Mediterranean salad kit provides a crisp, refreshing side to the rich, savory flatbreads. Quick, delicious, and ready when you are!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
6 tablespoon
Romesco Sauce
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Dried Oregano
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 piece
Mediterranean Crunch Salad Kit
(Contains: Milk, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to middle position and heat broiler to high. Line a baking sheet with foil and lightly oil. Wash and dry produce.
-
Rinse shrimp* under cold water, shaking off excess water.
-
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, oregano, garlic powder, salt, and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
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Turn off heat; transfer shrimp to a plate. (Reserve pan for next step.)
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While shrimp cook, roughly chop parsley leaves and stems. Quarter lemon.
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Return pan used for shrimp to medium-high heat. Add romesco sauce and cook, stirring, until warmed through, 15-20 seconds.
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Turn off heat. Return shrimp to pan. Add half the parsley and juice from half the lemon. Stir to combine.
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Cover to keep warm until ready to serve.
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Place flatbreads, dimpled sides up, on prepared baking sheet. Top with feta.
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Broil flatbreads on middle rack until edges are browned and lightly crispy, 3-4 minutes. TIP: Keep an eye on the flatbreads—the broiler is a powerful tool!
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Empty contents of salad kit into a large bowl. Drizzle with as much dressing as you like; toss to evenly coat. TIP: Want to save a bowl? Shake the salad, toppings, and dressing in the bag!
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Divide feta flatbreads between plates and top with romesco shrimp. Garnish with remaining parsley and a squeeze of lemon juice. Serve with Mediterranean salad on the side. TIP: Before serving, halve or quarter flatbreads if you like!
