Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees). Fold edges of a 20x12-inch sheet of heavy-duty foil to create a rimmed edge. Spray with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Enjoy gourmet grilled garlicky shrimp flatbread from the comfort of your home! You won't believe how simple and easy this recipe is (hint: it uses Hy-Vee Bakery fresh artisan focaccia bread as the crust!)
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. Fish Market peeled, deveined, cooked shrimp, tails removed (51-60 ct.) | ||
| 1 c. cherry tomatoes, quartered | ||
| 1 (12-oz.) container fresh marinated mozzarella pearls, undrained | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 1 (12-oz.) loaf Hy-Vee artisan focaccia bread | ||
| 1 c. Gustare Vita garlic Alfredo sauce | ||
| Fresh arugula, for serving |
Things To Grab
- Charcoal or gas grill
- Heavy-duty aluminum foil
- Hy-Vee nonstick cooking spray
- Paper towels
- Medium bowl
- Baking sheet
Directions
Pat shrimp dry with paper towels. Place shrimp in a medium bowl. Add tomatoes, mozzarella pearls with marinade, salt, and pepper; toss to coat.
Split focaccia bread in half horizontally. Place cut sides up, on prepared foil. Spread Alfredo sauce over both halves of the bread. Drain shrimp mixture; spoon evenly over Alfredo sauce. Grill 14 to 16 minutes or until cheese is slightly melted and bread is crisp. Carefully slide foil onto a baking sheet to remove from grill. Top with arugula and cut into triangles to serve.
Nutrition facts
Servings
800 Calories per serving
Amounts Per Serving
- Total Fat: 52g
- Cholesterol: 140mg
- Sodium: 1840mg
- Total Carbohydrates: 52g
- Protein: 33g
Daily Values
0%
Iron 20%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Test Kitchen