Creamy Lemon-Herb Shrimp

Name: Creamy Lemon-Herb Shrimp with Flatbread Crackers
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Flatbreads; 1 unit Shallot; ¼ ounce Parsley; 1 unit Lemon; 10 ounce Shrimp; 1 unit Chicken Stock Concentrate; 2 tablespoon Crème Fraîche; Salt; Pepper; 2 tablespoon Olive Oil; 4 tablespoon Butter

with Flatbread Crackers

Recipe Development TeamPublished on November 15, 2023

4.4

(227 customers rated)

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A festive, romantic meal for two in just 20 minutes? It’s true, and it’s perfect for the busy holiday season. You’ll quick-sauté shrimp in butter until tender, then use the pan to build a truly show-stopping sauce. Simmer up a mix of shallot, chicken stock, and lemon juice, then swirl in a luscious dollop of crème fraîche to transform it into the velvety stuff of dreams—a perfect bed for those succulent shrimp. Garnish with a vibrant duo of fresh parsley and lemon zest, then serve with homemade toasted flatbread crackers for scooping up that sauce (you won’t want to leave any behind!).

Allergens:

Wheat

•Sesame

•Shellfish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 2 people

2 unit

Flatbreads

(Contains: Wheat, Sesame)

1 unit

Shallot

¼ ounce

Parsley

1 unit

Lemon

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Chicken Stock Concentrate

2 tablespoon

Crème Fraîche

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 tablespoon

Olive Oil

4 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories790 kcal

Fat47 g

Saturated Fat19 g

Carbohydrate61 g

Sugar8 g

Dietary Fiber4 g

Protein28 g

Cholesterol290 mg

Sodium1560 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry produce. Quarter flatbreads, then cut each piece into four squares. TIP: Stack pieces on top of each other to speed up the cutting process. In a large bowl, toss flatbread squares with 2 TBSP olive oil; season with salt and pepper. Arrange on a baking sheet; toast on top rack until browned, 8-10 minutes. Let cool completely (the crackers will crisp up as they cool).

Meanwhile, halve, peel, and mince shallot. Finely chop parsley. Zest and quarter lemon. Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. Melt 4 TBSP butter in a medium, preferably nonstick, pan over medium heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 4-5 minutes. Turn off heat; transfer to a plate using a slotted spoon (keep as much butter in pan as possible). Tent with foil to keep warm. Do not wipe out pan.

Return pan used for shrimp over medium-high heat. Add shallot and cook, stirring occasionally, until softened 3-4 minutes. Add stock concentrate, half the parsley, ¼ cup water, and juice from 2 lemon wedges. Cook, stirring, until sauce has reduced slightly, 30-60 seconds. Remove pan from heat. Whisk in crème fraîche until evenly combined.

Transfer creamy lemon-herb sauce to a shallow bowl. Top sauce with cooked shrimp. Garnish with lemon zest and remaining parsley. Serve with flatbread crackers and remaining lemon wedges on the side.

*Shrimp are fully cooked when internal temperature reaches 145°.