A Feast of Flatbreads
Buffalo Shrimp Flatbread
These grilled flatbreads—great as appetizers to share—are topped with farm-fresh veggies and buffalo-spiced shrimp. The heat is perfectly balanced by a sprinkle of blue cheese crumbles and guilt-free ranch dressing.
Shrimp:
- 1 lb. shrimp, peeled and deveined
- 1 garlic clove, minced
- ¼ c. buffalo wing sauce
Flatbreads:
- 4 whole wheat pitas or naan
- 1 tbsp. olive oil
Dressing:
- ¼ c. plain nonfat yogurt
- ¼ c. reduced-fat sour cream
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 tbsp. lemon juice
- ½ tsp. salt
- ½ tsp. black pepper
Salad:
- 2 c. arugula
- ¾ c. cucumbers, sliced
- ¾ c. carrots, shredded
- ¾ c. cherry heirloom tomatoes, halved
- ½ c. blue cheese crumbles
Print Recipe
- Preheat the grill or griddle pan to medium-high.
- Skewer shrimp onto bamboo skewers. In a small bowl, whisk together the garlic and buffalo sauce, and brush over the shrimp, thoroughly coating.
- Grill the shrimp for 6–8 minutes, flipping once, or until cooked through. Refrigerate until ready to serve.
- Brush the pitas or naan with olive oil, and grill for 1–2 minutes or until toasted and grill marks form. Set aside until ready to serve.
- In a medium bowl, whisk together the dressing ingredients until blended. Keep refrigerated until ready to serve.
- Distribute the salad ingredients evenly onto the grilled flatbreads, top with the shrimp, and drizzle with the dressing. Slice flatbreads into pieces, and serve. Serves 4
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Stacey Shanner
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1100 First Avenue
Suite 200
King of Prussia, PA 19406
Posted in April 2020 on Feb 17, 2020
