with Bell Peppers and Mozzarella Cheese
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Sweet bell pepper • Roma tomato • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Lemon • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Spinach • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chili flakes.
Allergens
Tags
Shrimp
570 g
Flatbread
2 unit(s)
Basil Pesto
0.25 cup
Mozzarella Cheese, shredded
0.75 cup
Sweet Bell Pepper
1 unit(s)
Lemon
0.5 unit(s)
Baby Spinach
56 g
Chili Flakes
4 g
Tomato
1 unit(s)
Garlic Puree
1 tbsp
Salt
0.125 tsp
Oil
3 tbsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - On a parchment-lined baking sheet, arrange flatbreads. Brush with 1/2 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1/2 tbsp oil per sheet.)
- Toast flatbreads in the bottom of the oven for 2-3 min, until softened. (NOTE: For 4 servings, toast in the top and bottom of the oven, rotating sheet halfway through.)
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- In a medium bowl, add 1 tsp (2 tsp) pesto, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- In a large bowl, add lemon zest, garlic puree, shrimp and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring often, until tender.
- Transfer peppers to a plate and set aside.
- Add shrimp and 1/2 tbsp (1 tbsp) oil to the same pan. Cook for 2-3 min, stirring occasionally, until shrimp are cooked through.**
- Working directly on the baking sheet, spread remaining pesto over flatbreads.
- Top with shrimp, peppers and cheese. Sprinkle with 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Use more chili flakes!)
- Toast assembled flatbreads in the middle of the oven for 3-4 min, until golden. (NOTE: For 4 servings, toast 1 baking sheet of flatbread at a time.) (TIP: Keep an eye on flatbreads so they don't burn.)
- To the large bowl with dressing, add spinach and tomatoes. Toss to coat.
- Cut flatbreads into pieces. Divide the flatbread and salad between plates.
- Squeeze a lemon wedge over top.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
910
kcal
Calories
44
g
Fat
11
g
Saturated Fat
66
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
61
g
Protein
390
mg
Cholesterol
2820
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
650
mg
Calcium
6
mg
Iron
