Shrimp Flat Bread With Chickpea Puree And Cilantro Pesto
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
60
Spice
48
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Water (warm)1 tsp
Dry Yeast4 cups
All-Purpose Flour1
Salt2 tbsps
Oil2 cups
Cooked Chickpeas3 cloves
Garlic3 tbsps
Lime Juice (fresh)1 tbsp
Honey1 cup
Olive Oil1 cup
Tahini2 cups
Cilantro Leaves1 tbsp
Pine Nut3 tbsps
Parmesan CheeseDirections:
1
Flat bread: Mix water and yeast and let stand 15 minutes
2
Gradually pour in 2 cups of the flour and incorporate
3
Mix for about 1 minute to form a sponge
4
Let stand, covered for at least 1 hour
5
Put sponge in the bowl of a standing electric mixer
6
Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough
7
Remove from bowl and knead until smooth
8
Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours
9
Divide dough into 4 balls, let rise again for 1/2 hour and roll out
10
Preheat grill
11
Flatten the dough, brush liberally with olive oil and throw on the grill
12
Grill on 1 side until golden brown then turn over and grill on the other side
13
Chickpea Puree: Combine all ingredients in a food processor and process until smooth
14
Season with salt and pepper
15
Cilantro Pesto: Place all ingredients in a food processor and process until smooth
16
Season with salt and pepper to taste
17
Grilled Shrimp: 16 large shrimp olive oil Salt and freshly ground pepper Heat grill pan until smoking
18
Brush shrimp with olive oil and season with salt and pepper to taste
19
Grill for 1 minute on each side
20
Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper Spread 1/4 cup of the chickpea puree over each flat bread
21
Sprinkle with some of the goat cheese
22
Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto
23
Garnish with chopped cilantro and finely diced red pepper