Best Tonyas Shrimp Flatbreads Recipes

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

Ingredients

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.

KICKIN' SHRIMP AND PINEAPPLE FLATBREADS

Kickin' Shrimp and Pineapple Flatbreads image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 2 servings

Number Of Ingredients 17

Ingredients

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.