My response would probably be this concoction: lots of garlic sauteed with lots of shrimp on top of a flatbread (pizza crust). I knew it needed some sort of base and while I do not completely subscribe to the idea of no cheese with shrimp as the Italian traditionalist do, I wanted something bring and green. Rather than using pesto I steamed some spinach and pureed it with only a little water to make a thick spread. It was perfect!
Using cotija cheese as a finishing touch was a no brainer, as that's typical of shrimp tacos but when I didn't have any lemon, lime juice really took this to a another level! It was remeniscent of this pizza which is another favorite.
Garlic Shrimp Flatbread with Puree Spinach and Cotija
(Serves 1-2)
Prepared pizza crust (this is a homemade, gluten-free crust that is 8 inches round)
8 oz raw spinach, steamed and pureed with 2-3 tablespoons water
1/2 lb large shrimp (16-20 count per pound), shelled and deveined
5-6 cloves garlic, minced
1 1/2 tablespoons olive oil
salt for spinach
1 tablespoon cotija cheese, crumbled
1 lime, cut in half
Preheat oven to 500 degrees. Heat heavy bottom pan over medium heat as you mince garlic and shell shrimp. Add olive oil to hot pan and swirl to coat, add garlic and cook 1-2 minutes until it begins to soften but not brown. Chop the shrimp into bite size pieces and add to the cooking garlic and toss is all together and spread into an even layer; cook shrimp on each side for 1 minute. Turn off heat.
Spread spinach puree on prepared crust (gluten-free crusts are usually par-baked so this is like spreading the puree on a cracker. Be gentle if you are using raw dough). Salt spinach liberally, spoon garlic shrimp over top evenly, and bake for 7-9 minutes until dough is cooked. Remove from oven and sprinkle cotija cheese on top and juice both halves of the lime over the top. Cut and serve.
Hugs!
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