Speedy Shrimp Flatbreads Recipes

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.

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.

Steps:

• First make the Greek yogurt dip by combining all the dip ingredients in a small bowl. Mix,cover and place in the fridge while you make the flatbreads and shrimp.
• For the flatbreads,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. 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. 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 marks and puff up slightly.
• For the shrimps,as soon as the flatbreads are cooking, cook the shrimp. Melt the butter and oil in a frying pan and add the chillies and garlic. Cook on a low-medium heat for 30 seconds until fragrant Add the shrimp, salt and pepper, turn the heat to medium and cook for 2-3 minutes, stirring often until the shrimp is pink and cooked. Turn off the heat and stir in the coriander and sweet chili sauce.
• To assemble,place the flatbreads onto a plate, add the fresh spinach and top with the shrimp. Drizzle the garlic/chili oil from the pan over the top, and then spoon on a little of the Greek yogurt dip. Serve with the rest of the Greek yogurt dip.