Tonyas Shrimp Flatbreads Recipes

SPEEDY SHRIMP FLATBREADS

Speedy Shrimp Flatbreads image

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

Ingredients

2 naan flatbreads or whole pita breads
1 package (5.2 ounces) garlic-herb spreadable cheese
1/2 pound peeled and deveined cooked shrimp (31-40 per pound)
1/2 cup chopped oil-packed sun-dried tomatoes
1/4 cup fresh basil leaves
Lemon wedges, optional

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.

THALIA'S TOSTONES AND SHRIMP PARTY BOATS

Thalia's Tostones and Shrimp Party Boats image

Provided by Food Network

Categories side-dish

Time 30m

Yield 12 party boats

Number Of Ingredients 14

Ingredients

3 green plantains
1 1/2 cups cold water
1/4 teaspoon salt
Canola oil, for frying
Extra-virgin olive oil, for sauteing
12 large fresh shrimp, peeled and deveined
Salt and freshly ground black pepper
Pinch dried oregano
Fresh lime slice
3 tablespoons mayonnaise
1/2 cup ketchup
1/8 teaspoon minced garlic in olive oil
Lime slices
Salt, for seasoning

Steps:

Cut off both ends of the plantains with large knife. Slice end to end in the grooves and peel.
Cut the plantains into approximately 5 (2-inch) pieces. You should have approximately 15 pieces. Put them into a bowl with the cold water and salt. Set aside.
In a large skillet heat about 2 to 3 inches of canola oil over medium heat.
Dry the tostones with paper towels. Carefully drop them into the hot oil, in batches if necessary, and fry until they turn from peachy white to yellow, but not brown, about 2 to 3 minutes. Remove to paper towels to drain. Turn off your flame. Pat the tostones dry and cool briefly. Use a clear bowl or your hand to flatten them into round saucers. Watch through the bowl as you flatten them.
Cook's Note: These are going to be your fiesta boats so they must be thick and large enough to hold the shrimp and for a toothpick to fit through them. So keep that in mind. Don't get upset if they aren't a perfect round shape or if they fall apart. That is why I recommend using 3 plantains so you have extra surface to work with. As they cool you can reshape them with your hands.
Reheat the oil and add the tostones back to the skillet and fry for about 30 seconds on each side. Remove again to paper towels and sprinkle with salt. Set aside.
In a large skillet heat 1 tablespoon of olive oil over a low flame.
Add the shrimp to the skillet. Sprinkle with salt and pepper, to taste, a pinch of dried oregano and a squeeze of a small slice of lime. Cook until the shrimp turn pink.
Party Boat Topping:
Combine the mayonnaise, ketchup, and minced garlic in olive oil in a small bowl. The color should be light pink. Squeeze a slice of lime juice into the mixture.
Making your Party Boats:
Smear about 1/2 teaspoon of the topping on each of the tostones and season with salt. Top with 1 shrimp and secure it with a toothpick. Arrange on a colorful platter and serve.
Buen Provecho!

POBLANO SHRIMP FLATBREAD

Poblano Shrimp Flatbread image

My favorite food growing up was my mom's chiles rellenos -- on special occasions she would add shrimp, and she always served them on a bed of rice with corn. My mom also taught me how to cook. One of the first things she taught me was "rajas con crema," which is basically poblano peppers in a Mexican cream sauce with corn. This recipe was inspired by both. It's the perfect mashup.

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 medium poblano chiles (about 5 inches long)
6 slices bacon, cut into 1/2-inch pieces
12 uncooked extra-large shrimp (about 1/2 pound), thawed if frozen, peeled, deveined and tail shells removed
1/4 teaspoon salt
1/4 teaspoon pepper
One 11-ounce can Pillsbury™ refrigerated thin pizza crust
1/2 cup Mexican crema
4 cups (16 ounces) shredded Monterey Jack cheese
One 15 1/4-ounce can whole kernel sweet corn, drained
1/4 cup fresh cilantro leaves

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.

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