Shrimp Flatbread

 

I made a really fun flatbread appetizer over the weekend!

I began by sautéing marinated shrimp while the oven pre-heated (I always throw my pitas into the oven at this point to warm up) and then used the cooked marinade as a base.

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Next I layered prosciutto and shrimp and topped it with crumbled Greek Feta.

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Feta makes it betta!

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Pop them into your 350* oven for 10 minutes.

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I would usually use bigger pitas and cut them into rectangular strips but you’ve gotta use what you got so wedges it was!

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Mmmmm

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Shrimp Marinade

EVOO – enough to cover the shrimp
Cayenne – use according to taste, I like to use a lot
Red Pepper Flakes – use according to taste
Garlic Powder – use according to taste
Seasoned Salt – – use according to taste (about 1/2 a tsp)
Soy Sauce (drizzle around the top of the bowl)

This was really tasty! It seemed very decadent without being heavy, I wish I could eat some right now, le nom nom nom!

Maybe next time I’ll add some green onion or spinach but it really depends on what I feel like when I start to cook… I’m obviously not a recipe follower, are you?

I love looking at recipes to get inspiration for a flavour, or type of dish, but I don’t usually follow them closely to make a meal.

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About Christina @ Stars in the City

I like sun, sand, surf, tunes and vegan mac ‘n cheese with bacon. Oh, and sarcasm.
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One Response to Shrimp Flatbread

  1. Kirsten says:

    I’m exactly the same as you – I look @ a recipe for inspiration, but tend to just come up with my own thing/modifications!

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