something something shrimp
with Garlic Butter Green Beans- Crevettes
- Soya
- Blé
- Lait
- Moutarde
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
Garlicky shrimp cooked in a velvety cream sauce and draped over crispy puff pastry, while roasted garlic green beans ensure veggie intake isn't forgotten. This quirky shrimp puff dinner is like a pot pie... without all of the fuss!
Ingrédients
285 g
Crevettes
(Contient: Crevettes)
340 g
Pâte feuilletée
(Contient: Soya, Blé)
170 g
Haricots verts
113 g
Mirepoix
7 g
Persil
2 pièce(s)
Gousses d'ail
56 ml
Crème
(Contient: Lait)
1 pièce(s)
Fromage à la crème
(Contient: Lait)
1 cs
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sésame, Soya, Sulfites, Blé)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient: Lait)
Ustensiles
Instructions
- Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Use a paring knife to score a 1/2-inch border around the pastry. (NOTE: Make sure not to cut all the way through!)
- Bake tart in the middle of the oven until pastry is golden-brown and cooked through, 24-26 min. (NOTE: For 4 ppl, bake tarts in the middle and top of the oven, rotating sheets halfway through.)
- Peel, then mince or grate garlic.
- Trim green beans.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter. Swirl pan until melted, 30 sec.
- Remove from heat. Add garlic. Cook, stirring often until fragrant, 20 sec. Transfer garlic butter to a large bowl.
- Add green beans and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Toss to coat.
- Roast in the ______ of the oven, stirring halfway until tender and lightly golden, ____-_____ min.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat the same pan from step 2 over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally until shrimp just turn pink, 2-3 min. Remove from heat, then stir in remaining garlic. Transfer shrimp to a plate.
- Return the same pan to medium. When hot, add 2 tbsp butter. Swirl pan until melted, 30 sec.
- Add mirepoix. Cook, stirring occasionally until tender-crisp, 3-4 min.
- Sprinkle flour overtop. Stir to coat.
- Add cream, cream cheese, Dijon and 1/4 cup (1/2 cup) water. Cook, stirring often until sauce is smooth and thickens slightly, 2-3 min.
- Add shrimp to sauce. Stir to coat.
- Add beans and half the parsley to bowl of garlic butter. Toss to coat.
- Divide beans and tart bases between plates.
- Spoon shrimp and sauce over tarts.
- Sprinkle remaining parsley over shirmp.
