Recipe
Appetizer
Shrimp Scampi Flatbread
Primary Media
Description
The garlicky seared shrimp classic, known as scampi, makes an addictive topper for from-scratch flatbread.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 lbs. fresh or frozen medium shrimp in shells | ||
1 ½ c. plus 1 tablespoon Hy-Vee all-purpose flour, divided | ||
1 tsp. Hy-Vee baking powder | ||
¾ tsp. Hy-Vee kosher salt, divided | ||
¾ c. Hy-Vee sour cream | ||
1 tbsp. water | ||
¼ tsp. Hy-Vee black pepper | ||
2 tbsp. Hy-Vee Select olive oil, plus more for drizzling | ||
½ c. cherry tomatoes, halved | ||
6 cloves garlic, minced | ||
Hy-Vee crushed red pepper, to taste | ||
½ c. dry white wine | ||
1 ⅓ c. Hy-Vee shredded pizza cheese, divided | ||
2 c. arugula or baby salad greens | ||
2 tbsp. chopped fresh basil |
Directions
- Preheat oven to 450 degrees. Thaw shrimp if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse shrimp and pat dry with paper towels; set aside.
- In a large bowl, combine 1½ cups flour, baking powder and 1/2 teaspoon salt. Add sour cream and water, tossing with a fork. If necessary, add more water, 1 tablespoon at a time, until flour mixture is moist. Gather into a ball, kneading gently until dough is soft and smooth, about 2 minutes. Divide dough into four portions; wrap each portion in plastic wrap and refrigerate for 20 minutes.
- On a lightly floured surface, roll each dough portion from center to edges into a rectangle about 1/8 inch thick. Transfer to an ungreased baking sheet. Bake for 10 to 13 minutes or until dough bubbles up and is light brown, turning once. Remove flatbreads from oven; cover with a clean dish towel to keep warm.
- In a shallow dish, combine remaining 1 tablespoon flour, remaining 1/4 teaspoon salt and black pepper. Toss shrimp in flour mixture until coated. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add shrimp and cook for 1 minute. Stir in tomatoes, garlic and crushed red pepper. Cook for 1 minute, stirring constantly. Add wine and simmer for 3 minutes or until liquid is reduced by half.
- Top each flatbread with 1/3 cup pizza cheese and one-fourth of the shrimp mixture. Return to baking sheet and bake for 3 minutes or until cheese is melted. Top flatbreads with arugula and basil; drizzle with olive oil. Serve immediately.
Nutrition facts
Servings
560 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 200mg
- Sodium: 1420mg
- Total Carbohydrates: 43g
- Protein: 32g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 10%
0%
Iron 15%
0%
Calcium 50%
Recipe Source:
Hy-Vee Seasons Holiday 2016