Best Flatbread With Shrimp And White Bean Hummus Recipes

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SHRIMP FLAT BREAD WITH CHICKPEA PUREE AND CILANTRO PESTO



Shrimp Flat Bread with Chickpea Puree and Cilantro Pesto image

Provided by Bobby Flay

Categories     appetizer

Time 5h15m

Yield 4 servings

Number Of Ingredients 22

1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons oil
2 cups cooked chickpeas
3 cloves garlic
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
1 teaspoon chipotle puree
1 tablespoon honey
1/2 cup olive oil
Salt and freshly ground pepper
1/2 cup tahini
2 cups cilantro leaves
4 spinach leaves
1 tablespoon pine nuts
3 cloves garlic
3 tablespoons Parmesan cheese
3 tablespoons fresh lime juice
1/4 cup olive oil
Salt and freshly ground pepper

Steps:

  • Flat bread: Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on 1 side until golden brown then turn over and grill on the other side.
  • Chickpea Puree: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
  • Cilantro Pesto: Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
  • Grilled Shrimp: 16 large shrimp olive oil Salt and freshly ground pepper Heat grill pan until smoking. Brush shrimp with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side.
  • Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper
  • Spread 1/4 cup of the chickpea puree over each flat bread. Sprinkle with some of the goat cheese. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper.

SHRIMP IN SALSA VERDE AND ROASTED GARLIC-ARTICHOKE HUMMUS WITH FLATBREAD



Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 head peeled garlic cloves
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can water-packed artichoke hearts, strained
1/4 cup tahini (sesame paste)
1 tablespoon fresh lemon juice
2 large green tomatoes
1 jalapeno, seeded and minced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Salt and ground black pepper
2 teaspoons olive oil
1 pound large shrimp, peeled and deveined
1/4 cup chopped scallions, as optional garnish

Steps:

  • Flatbread, for serving
  • Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.
  • Meanwhile, in a food processor, combine beans, artichoke hearts, tahini, and lemon juice. Process until blended. When garlic is soft, add half of the cloves (about 1/3 cup) to bean mixture and process until smooth. Set aside. Reserve remaining roasted garlic (about 1/3 cup) for another recipe. Set hummus aside.
  • In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper.
  • Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, until cooked through or opaque.
  • Spoon salsa verde onto a serving platter and top with shrimp. Sprinkle scallions over top, if desired. Serve hummus and flatbread on the side.

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

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.

FLATBREAD WITH SHRIMP AND WHITE BEAN HUMMUS



Flatbread with Shrimp and White Bean Hummus image

Provided by Ben Ford

Categories     Bread     Food Processor     Bean     Onion     Bake     Dinner     Lunch     Shrimp     Leek     Party     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 individual flatbreads

Number Of Ingredients 38

For flatbread:
1 1/4 cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
For hummus:
5 to 6 garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1 1/8 teaspoons kosher salt
1 (15-ounce) can white beans, rinsed and drained
2 tablespoons white vinegar
2 teaspoons fresh lemon juice
1 tablespoon tahini
1 teaspoon fresh rosemary, finely chopped
For caramelized onions:
2 teaspoons unsalted butter
2 medium Spanish onions, cut into medium dice
1 1/2 teaspoons sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For melted leeks:
2 tablespoons extra-virgin olive oil
4 leeks, white and light green parts only, washed and cut into medium dice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
To serve:
1 tablespoon extra-virgin olive oil for brushing flatbread
1 lemon, halved lengthwise and very thinly sliced
1 pound small, sweet shrimp such as Caribbean Laughing Bird*, peeled and cooked
6 ounces Grana Padano or Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)
3/4 teaspoon kosher salt
1 1/2 teaspoons fresh lemon juice
3/4 cup mixed micro greens, such as baby arugula
*Small and full of flavor, Caribbean Laughing Bird shrimp are sustainably raised off the coast of Belize. If they're unavailable, you can substitute rock shrimp, which are similar in flavor, though not as environmentally friendly. Alternatively, use any sweet shrimp, cut into pieces if large.
Special Equipment
stand mixer with paddle attachment and dough hook, pasta machine or rolling pin, pizza stone or heavy baking sheet, food processor

Steps:

  • Make flatbread:
  • In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Let stand until foamy, about 5 minutes. In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Add oil and mix on low speed until just combined, about 30 seconds. Switch to dough hook and mix on medium speed until dough is elastic and pulls away from sides, about 8 minutes. (Dough should feel firm and moist, but not sticky.)
  • Lightly oil large bowl. Gently shape dough into ball and transfer to bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap and let rise in warm place (80°F to 85°F, see Chef's Notes) until doubled in size, about 1 hour.
  • While dough is rising, position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.
  • Set smooth rollers of pasta machine on widest setting (see Chef's Notes). Divide dough into 6 equal parts. Cover 5 parts with plastic wrap. Shape remaining piece into rough rectangle and feed through rollers once to flatten into roughly 12-by 4-inch rectangle, approximately 1/8-inch thick. Transfer flatbread to large baking sheet, dust with flour, and top with sheet of parchment paper. Roll out remaining flatbreads in same manner, stacking between layers of parchment paper. Cover with plastic wrap until ready to bake.
  • Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until slightly puffed but still pale, about 5 minutes. Transfer to wire rack to cool completely. Leave oven on. DO AHEAD: Flatbreads can be prepared ahead and frozen, wrapped tightly in parchment paper and plastic wrap, up to 6 months.
  • Make hummus:
  • Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle with 1/8 teaspoon salt, and wrap tightly. Bake until tender, about 45 minutes. Unwrap and let cool. DO AHEAD: Roasted garlic can be prepared ahead and refrigerated, in airtight container, up to 3 days.
  • Squeeze garlic cloves from skin into food processor. Add white beans, remaining 2 teaspoons olive oil, vinegar, lemon juice, tahini, rosemary, and remaining 1 teaspoon salt and purée until smooth, about 2 minutes. DO AHEAD: Hummus can be prepared ahead and refrigerated in airtight container up to 3 days.
  • Make caramelized onions:
  • In large, heavy saucepan over moderately low heat, melt butter. Add onions and sauté, stirring occasionally, until slightly transparent and starting to soften, about 2 minutes. Add sugar and 4 teaspoons water and sauté, stirring occasionally, until golden brown, 12 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Onions can be prepared ahead and refrigerated, in airtight container, up to 3 days.
  • Make melted leeks:
  • In large, heavy saucepan over moderate heat, heat olive oil. Add leeks and sauté, stirring occasionally, until soft and translucent, about 8 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Leeks can be prepared ahead and refrigerated, in airtight container, up to 3 days.
  • Assemble and serve:
  • Position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.
  • Brush each flatbread with olive oil and spread with hummus. Scatter onions and leeks over and top with lemon slices and shrimp. Scatter with cheese, then sprinkle with salt and lemon juice.
  • Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until toppings are warmed through and cheese has melted, 6 to 8 minutes.
  • Transfer flatbreads to large cutting board and top with micro greens. Using very sharp knife, cut into 6 thin slices and serve immediately.

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