Shrimp And Chorizo Flatbreads Recipes
SHRIMP AND CHORIZO FLATBREADS
Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the bean puree - we chose a good-quality prepared hummus, fresh shrimp and spicy slices of Spanish chorizo! Serve with a spicy, medium-bodied Tempranillo: 2001 Bodegas Montecillo Crianza. These were great when we made them when we had our mock-elections here at the home, they were very tasty.
Provided by Manami
Categories Spreads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 500°F and position a rack in the center.
- In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
- Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego.
- Make sure the oven is real hot!
- Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted.
- Transfer the shrimp and chorizo flatbreads to a work surface.
- Using a slotted spoon, top with the tomato dressing.
- Quarter the flatbreads and serve at once.
- **The tomato dressing can be refrigerated overnight. Bring to room temperature before spooning onto the flatbreads.
- Enjoy!
Nutrition Facts : Calories 95.8, Fat 2.9, SaturatedFat 0.4, Cholesterol 21.6, Sodium 185.4, Carbohydrate 12.5, Fiber 1.2, Sugar 2.2, Protein 5.1
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.
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SHRIMP AND CHORIZO FLATBREADS RECIPE - JOSE GARCES
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- Preheat the oven to 500° and position a rack in the center. In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
- Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego. Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted. Transfer the shrimp and chorizo flatbreads to a work surface. Using a slotted spoon, top with the tomato dressing. Quarter the flatbreads and serve at once.
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