Best Speedy Shrimp Flatbreads Recipes

Poblano Shrimp Flatbread image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

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.

Kickin' Shrimp and Pineapple Flatbreads image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 2 servings

Number Of Ingredients 17

2 naan flatbreads
1 tablespoon olive oil, plus more for brushing
1 pound peeled and deveined shrimp (16/20 count)
1 tablespoon honey
1 tablespoon adobo sauce from canned chipotles
1 teaspoon kosher salt
1 teaspoon chili powder
2 cloves garlic, minced
Freshly ground black pepper
1 lime, juiced
8 ounces Monterey Jack cheese, freshly grated
1 cup diced pineapple
1/2 cup sour cream
1/2 teaspoon ground cumin
1 medium avocado, halved, pitted and peeled
4 ounces crumbled feta
1/4 cup fresh cilantro leaves

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.