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Lemony Shrimp and Mixed-Herb Pesto Flatbreads


Lemony Shrimp and Mixed-Herb Pesto Flatbreads
Serves 4
Parsley, chives, and cilantro make for a super-fresh and lively pesto, but you can use any combo of soft herbs that strikes you. Note: You’ll need wooden skewers, soaked in water for about 15 minutes, for grilling the shrimp.
Ingredients
    MIXED HERB PESTO
    1. 1 clove garlic, crushed
    2. 1 lemon, zested, plus 1 tablespoon lemon juice
    3. ½ cup toasted almonds
    4. 2 cups roughly chopped parsley leaves and tender stems (about 1 bunch)
    5. ¼ to ½ cup roughly chopped chives
    6. ½ cup roughly chopped cilantro leaves and tender stems
    7. ½ cup olive oil
    8. ¼ teaspoon granulated sugar, plus more to taste
    9. ½ teaspoon kosher salt, plus more to taste
    FLATBREADS
    1. 1 pound raw shrimp (about 16 to 20 shrimp), peeled and deveined
    2. 1 lemon, zested
    3. 1 clove garlic, minced
    4. 5 tablespoons olive oil, divided
    5. Kosher salt, to taste
    6. 1 recipe Basic Flatbread Dough
    7. 1 cup crumbled feta cheese
    8. 2 tablespoons chopped pitted green olives (try Cerignola)
    9. 2 tablespoons minced chives
    10. Freshly ground black pepper, to taste
    Instructions
      MIXED HERB PESTO
      1. Add garlic, lemon juice, almonds, parsley, chives, and cilantro to the bowl of a food processor. Pulse until mixture becomes a rough paste. With machine running, add olive oil in a slow stream. Transfer pesto to a bowl and stir in lemon zest, sugar, and salt. Taste and adjust seasoning as necessary. Set aside.
      FLATBREADS
      1. Toss shrimp with lemon zest, garlic, and 1 tablespoon olive oil in a medium bowl. Season with salt. Thread shrimp on wet wooden skewers (about 4 per skewer), transfer to a platter or other large dish, and set aside.
      2. Heat grill to medium-high. Grill shrimp until opaque and slightly charred around the edges, about 6 minutes total. Remove from grill and set aside. When shrimp are cool enough to handle, remove tails and discard.
      3. Reduce grill heat to medium-low. Turn dough out onto a floured surface and divide into 4 pieces. Roll each piece into a 7-inch-long oval and brush both sides with olive oil. Place flatbreads directly on grill grates and cover grill. Cook, checking every 2 minutes, until dough bubbles and stiffens and flatbreads have visible grill marks on the bottom, about 4 minutes. Flip flatbreads, cover grill, and cook 1 minute. Remove from grill.
      4. Divide pesto among flatbreads and spread to coat the surface. Add 4 to 5 shrimp to each flatbread and top with crumbled feta. Return flatbreads to grill, cover, and cook, checking every 2 minutes, until cheese is softened and dough is fully cooked, 3 to 4 minutes. Remove from grill.
      5. Sprinkle flatbreads with chopped olives, chives, and black pepper.
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      Leigh Belanger

      Leigh Belanger stands tall as culture's food editor. She's been a food writer, editor, and project manager for over a decade, serving as program director for Chefs Collaborative and contributing to local newspapers and magazines, where she's written about whoopie pies, food policy, and cheesemaking chefs. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

      Rebecca Haley-Park

      Rebecca Haley-Park is culture's Managing Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington. Her favorite cheese: Harbison