Creamy Lemon-Herb Shrimp

Name: Creamy Lemon-Herb Shrimp with Flatbread Crackers
Yield: 2 servings
Ingredients: 2 Bread; 1 unit Shallot; 1/4 oz Parsley; 1 Lemon; 10 oz Shrimp; 1 unit Chicken Stock Concentrate; 2 tbsp Crème Fraîche; Salt; Black Pepper; 2 tbsp Olive Oil; 4 tbsp Butter

with Flatbread Crackers

By Recipe0 System

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!).

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 Bread
1 unit Shallot
1/4 oz Parsley
1 Lemon
10 oz Shrimp
1 unit Chicken Stock Concentrate
2 tbsp Crème Fraîche
Salt
Black Pepper
2 tbsp Olive Oil
4 tbsp Butter

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

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).
2

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.
3

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.
4

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°.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.