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Greek Shrimp Flatbread

Posted Sep 15 2012 11:59pm
 Serves 4 (1 half-flatbread)

  • 2 Tandoori Naan (4 ounces or more each)   

  • 4 Tbsp. olive oil
  • 2 Tbsp. garlic salt
  • ¼ tsp. freshly ground black pepper
  • 1 Tbsp. dried oregano 
  • 1 Cup crumbled Feta cheese, divided
  • 2 Cups Arugula, washed and dried
  • 6 Greek olives, pitted and chopped
  • 2 Tbsp. good quality balsamic vinegar
  • 20 large cooked shrimp (about 2/3 pound), chopped into four pieces each
  • 4 large fresh chopped basil leaves for garnish (optional)

Preheat indoor grill pan.

Combine olive oil, garlic salt, pepper and oregano. Brush one side of both Naan with the olive oil mixture. 
Top each Naan with half of the oregano and ¼ of the Feta cheese.
Add Naan to indoor grill pan (topped side up). Grill for three or four minutes. 
Top each Naan with ½ of the arugula, half of the olives and a ¼ of the balsamic vinegar.
Add remainder of the oil and garlic salt to a sauté pan. 
Add cooked shrimp and cook for no more than one minute. Top each Naan with half of the shrimp and the remainder of the feta.

Turn on broiler.
Add grill pan to broiler.

Broil Naan for no more than five minutes each. Less is actually better. You just want the feta to begin to melt.

Top with remaining balsamic (drizzle) and fresh chopped basil.

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