Southwestern Shrimp Flatbread Recipes

SPEEDY SHRIMP FLATBREADS

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.

SOUTHWESTERN SHRIMP FLATBREAD RECIPE

Steps:

• In a small bowl, marinade shrimp with lime juice, cajun seasoning, paprika, minced red onion, chopped cilantro, honey and garlic. Cover and refrigerate for 15 minutes. Heat olive oil in a medium skillet over medium-high heat. Remove shrimp from marinade and add to pan along with corn and black beans. Sauté until shrimp just turns pink and opaque. Remove from heat, add to a small bowl and stir in jalapeño. Pour marinade into the skillet and cook until reduced and thickened over medium-high heat, approximately 2 minutes. Top flatbread with the shrimp, corn and black bean mixture. Add chopped tomato, red onion, and avocado. Drizzle with the thickened marinade and sprinkle with fresh cilantro. Serve immediately.

KICKIN' SHRIMP AND PINEAPPLE FLATBREADS

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.

POBLANO SHRIMP FLATBREAD

Steps:

• Set oven control to broil. Line cookie sheet with foil; place chiles on foil. Broil chiles 3 to 4 inches from heat about 5 minutes on each side or until skin blackens and blisters. Wrap blackened chiles in foil. Let stand 10 minutes. Turn off broiler; heat oven to 425 degrees F. Move oven rack to middle position. Spray large cookie sheet with cooking spray.
• Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 6 minutes, stirring frequently, until crisp. Remove bacon from skillet. Place on paper towel-lined plate; reserve drippings in skillet. Add shrimp to drippings in skillet; sprinkle with salt and pepper. Cook 1 to 2 minutes on each side or until shrimp just begin to turn pink. Place shrimp on paper towel-lined plate. Set aside.
• Unroll dough onto cookie sheet. Starting at center, press dough into 15-by-10-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
• Meanwhile, gently rub chiles with paper towel to remove as much skin as possible. Cut top from each chile; remove seeds. Cut chiles into 1/4-inch strips.
• Spread crema over crust to within 1/2-inch of edges. Top with cheese, roasted chiles, corn, bacon and shrimp.
• Bake 9 to 11 minutes or until golden brown and shrimp is cooked through. Garnish with cilantro leaves.