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Shrimp Pesto Flatbread Appetizer
Ingredients
- Your Favorite Naan Flatbread - Mini Size work best
- 1 pound shrimp, deveined, peeled, and tails removed
- 2 tablespoons olive oil
- Pinch chile flakes
- 1/2 teaspoon Mojo Seasoning s.a.l.t. Sisters
Pesto
- 1 cup cilantro leaves
- 1/2 cup arugula
- 1 clove garlic chopped
- 1/4 cup toasted pepita seeds
- 1/3 cup Grated Cotija Cheese
- 2/3 cup olive oil
- 1/8 teaspoon pepper
- Salt to taste
- Garnish: Lemon juice, Arugula leaves, and more Cotija
Instructions
- Add all of the pesto ingredients except the oil into a food processor. Pulse until a paste forms, then slowly stream in the olive oil until a smooth pesto forms. Season with a pinch of salt or a little sugar.
- Heat the oil in a large skillet. Toss the shrimp with chile flakes and Mojo seasoning and then add to the very hot skillet and cook until the shrimp are opaque. Be careful not to overcook.
- Heat the Naan on a grill pan over medium high heat until grill marks appear. Spread warm bread with a layer of the pesto then top with the shrimp and garnish with lemony arugula.
Notes
- Serves 8 as first course or more as appetizer.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/