Pains plats aux crevettes et au pesto

Très riche en fibres

Familiale

Épicé

avec mozzarella

10 min

Difficulté: 1/3

Italienne

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Classic-euro-dishes

Familiale

Épicé

Handhelds

Ingrédients

Crevettes

285 g

Pain plat

2 unit(s)

Pesto au basilic

0.25 cup

Mozzarella, râpée

0.75 cup

Poivron

1 unit(s)

Citron

0.5 unit(s)

Bébés épinards

56 g

Flocons de piment

4 g

Tomato

1 unit(s)

Purée d’ail

1 tbsp

Sel

0.125 tsp

Huile

3 tbsp

Poivre

0.125 tsp

Preparation

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 flatbreads at a time.) (TIP: Keep an eye on them so they don't burn.)