Speedy Shrimp Flatbreads Recipes
SPEEDY SHRIMP FLATBREADS
My husband and I are hooked on flatbread pizzas, especially this shrimp flatbread pizza recipe. I make at least one a week just to have something tasty around as a snack. This one came together easily because I had all the ingredients on hand. -Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Place flatbreads on a baking sheet. Spread with cheese; top with shrimp and tomatoes. Bake until heated through, 4-6 minutes. Sprinkle with basil. If desired, serve with lemon wedges.
Nutrition Facts : Calories 634 calories, Fat 41g fat (24g saturated fat), Cholesterol 263mg cholesterol, Sodium 1163mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
KICKIN' SHRIMP AND PINEAPPLE FLATBREADS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Put the flatbreads on a baking sheet and brush with olive oil. Bake until lightly browned, 1 to 2 minutes. Set aside on the baking sheet. Leave the oven on.
- Heat a cast-iron skillet over medium-high heat.
- To a mixing bowl, add the shrimp, olive oil, honey, adobo, salt, chili powder, garlic, some pepper and half of the lime juice. Toss to combine. Saute the shrimp in the hot skillet until cooked through, about 3 minutes.
- Layer 3 ounces of the Monterey Jack on each flatbread, then divide the pineapple and shrimp between each. Top with a sprinkle of the remaining Monterey Jack. Bake until the cheese melts and begins to brown, about 3 minutes.
- Meanwhile, add the sour cream, cumin, avocado and remaining lime juice to the bowl of a food processor fitted with a blade attachment or a blender. Process until smooth.
- Garnish the flatbreads with the feta, a generous drizzle of the avocado-cream mixture and the cilantro. Move the flatbreads to a cutting board, cut into wedges and enjoy.
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- Next make the flatbread. Place the Greek yogurt, flour, baking powder and salt in a bowl or food mixer. Mix together using your hands or a dough hook until all of the ingredients are combined. It should only take a minute or two.
- Place the dough on a well-floured surface. Cut into four equal pieces. Roll each piece into a ball, then roll flat into an oval shape approx. 2mm thick. Make sure your rolling pin is floured too. Repeat with the remaining balls of dough, stacking the rolled out flatbreads with a sheet of non-stick baking parchment between each flatbread (make sure none of the flatbread is touching another one as they will stick - even if they're well floured).
- Brush a large griddle with the oil and heat until very hot. Place the flatbreads on the griddle and cook for approx. 2 minutes on each side - until they have griddle lines and puff up slightly.
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