TONYA'S SHRIMP FLATBREADS

Tonya's Shrimp Flatbreads image

My son's friend made these for dinner yesterday,they were DELICIOUS! I will make these again and again.Tonya says she makes a lot of different toppings,sometimes,chicken,vegetables or any leftovers she may have. She says if she doesn't have Greek yogurt,she uses sour cream. I LOVE this sweet chili sauce,she says she likes spicy food so she adds the red chili,if you don't want it spicy,omit the chili,the sauce is not spicy,just good flavor. Tonya says she found the recipe and picture on the internet but made some changes to the recipe.

Provided by Leanne D. @kitchenkaterer

Number Of Ingredients 26

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Ingredients

GREEK YOGURT DIP:
- 4.2 oz greek style yogurt
- 1 garlic clove
- juice of half lime
- 1/4 t.sugar
- 1/2 t. white wine vinegar
- 1/2 c fresh cilantro,finely chopped
- pinch salt
- pinch cumin
- pinch white pepper
FLATBREADS:
- 4.4 oz greek style yogurt
- 4.4 oz all purpose flour,plus some for rolling dough
- 1/2 t. baking powder
- pinch salt
- 1 t. vegetable oil
GARLIC CHILI SHRIMP
- 1t. butter
- 1 t. vegetable oil
- 3 cloves garlic,minced
- 1 fresh red chili,minced
- 28 shrimp
- salt and pepper,to taste
- 1/2 c fresh cilantro,chopped
- 1/2 c sweet chili sauce
- 1 bunch baby spinach

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.