Creamy Lemon-Herb Shrimp
with Flatbread Crackers
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!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
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°.
