avec mozzarella
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Pains plats (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) • Poivron • Tomate Roma • Mozzarella (lait) (lait pasteurisé, substances laitières modifiées, eau, crème, sel, fructose, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, acide citrique, phosphate de sodium, citrate de sodium, sorbate de potassium, cellulose, natamycine) • Citron • Pesto au basilic (lait) (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) • Épinards • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Flocons de piment.
Allergens
Tags
Crevettes
570 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
- 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
