Flat Bread Shrimp
Who doesn’t like delicious, hot, flat bread? I know all three of my boys do. I like to make my own base and toppings. Store bought, I don’t normally do. I like to know what I’m making and what I am about to eat. So you can follow my flat bread recipe from an earlier post and make your base, which is simple to do. If you haven’t got the time then by all means buy readymade. Make sure you read the label and purchase one that is whole wheat with no added preservatives, colorants, or additives.
For this recipe, I’m using shrimp with a little garlic and chili flakes. That gives you a little zing and zang for your taste buds. Start by partly cooking the shrimp and then spoon them on top of the flat bread that you’ve already topped with shredded mozzarella, pop into the oven to bake. Remember to keep any juices left over from the pan. Then all you have to do is scatter some freshly chopped chives and cilantro over the bread, and finish it with those fabulous pan juices. Cut into portions and enjoy!
Flat Bread Shrimp
Serves 2 to 4
Ingredients:
1 tablespoon sesame oil
3 cloves garlic, minced
Pinch crushed red pepper flakes, plus more for garnish
2 cups large shrimp, peeled and deveined
Freshly ground black pepper
Juice of 1 lemon
1 home made whole wheat flat bread or store-bought whole wheat flatbread
Olive oil spray
1 cup shredded mozzarella
1 teaspoon chopped fresh chives
Cilantro sprigs for garnish
Preheat oven to 450’F
How to make:
In a large frying pan and place over a medium-high heat, add the oil, followed by the garlic and cook for 1 minute without browning. Add red pepper flakes and continue to cook for 1 minute more.
Add shrimp and season with pepper. Sear 2 minutes per side. Squeeze in the lemon juice (deglaze) and cook for a further 1 minute until most of the liquid has evaporated, and the shrimp is nearly cooked all the way through, then remove from heat.
Spray the sheet pan lightly with olive oil, place on the flatbread and sprinkle with 2/3 cup mozzarella and top with shrimp mixture. Scatter over the remaining mozzarella and bake until the cheese has melted and the flatbread is golden brown, 12 to 15 minutes.
Garnish with red pepper flakes, chopped chives and sprigs of cilantro and spoon over any leftover pan juices.