RECIPE: Shrimp, Corn & Zucchini Flatbread - THE NIBBLE Blog
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RECIPE: Shrimp, Corn & Zucchini Flatbread

Shrimp Flatbread

Arugula Pizza

[1] Shrimp flatbread from SeaPak. [2] No matter what type of pizza or flatbread, we toss fresh baby arugula on top when it emerges from the oven (photo courtesy Purple Carrot).

 

Shrimp is America’s favorite in the fish and shellfish category. Of the 15.5 pounds consumed by Americans each year, shrimp accounts for 4 pounds.

(Dudes: 15.5 pounds per capita per year is way too low. Americans eat nearly 50 billion burgers a year, which translates to three burgers a week for every single person. That’s a lot of beef.!)

For National Shrimp Day, May 10th, we whipped up this easy shrimp flatbread using frozen Shrimp Scampi from SeaPak.

Nicely seasoned in a butter, garlic and red pepper sauce, you don’t need to add any more flavor to the shrimp.

One way to enjoy shrimp, more often, and more affordably, is to look to the freezer section.

While we always buy fresh shrimp for, say, a shrimp cocktail or plateau de fruits de mer.

But in a multi-ingredient dish—like this flatbread, coconut beer batter shrimp, shrimp fra diavolo, shrimp pad thai, shrimp salad sandwich, and so on—where the shrimp is integrated with other flavors—the frozen shrimp can do just as nicely.

RECIPE: SHRIMP, CORN AND ZUCCHINI FLATBREAD

Prep time is 15 minutes; cook time is 15 minutes.

Ingredients For 6 Snack Servings Or Two Lunches/Dinners

  • 1 12-ounce package of SeaPak Shrimp Scampi
  • ½ cup frozen or canned corn kernels
  • 1 small zucchini, sliced
  • Bench flour*
  • 1 16-ounce ball of pizza dough (fresh or frozen/thawed)
  • Cooking spray
  • ½ cup shredded parmesan cheese
  • Optional: ½ cup shredded mozzarella
  • 1 lemon
  • Optional garnish: baby arugula, fresh basil
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    *Bench flour is simply flour sprinkled on the work surface (once upon a time called a work bench).

     
    Preparation

    1. PREHEAT the oven to 450°F. Prepare the frozen scampi according to package instructions (7 minutes in a skillet). Add the corn and zucchini to the pan and stir occasionally.

    2. LIGHTLY flour a work surface and press the dough into a large rectangle.

    3. TURN a baking sheet upside down (so the bottom is facing up) and spray with non-stick cooking spray. Transfer dough to the bottom (sprayed side) of the baking sheet. Use some of the sauce from the scampi to brush over the top of the dough, and pierce the dough with a fork to avoid large air bubbles.

    4. BAKE for 12-15 minutes. In the last 5 minutes of baking, remove the pan from the oven, cover with the optional mozzarella, and use a slotted spoon to drain the shrimp mixture, reserving the scampi sauce in the pot. Spread the mixture over the flatbread. Top with the shredded parmesan cheese and return to the oven. Bake until cheese begins to melt.

    5. SLICE the lemon and squeeze half into the scampi sauce. Pour into a small bowl to use for a flatbread drizzle, dipping sauce or even a salad dressing.

    6. TOP the pizza with the arugula or basil and bring to the table.

     
      




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