Express Plus
Greek-Style Shrimp Mini Flatbreads
with tzatziki
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
Chef
Maija Barnes
Flatbreads are in the wheelhouse of another Mediterranean country , but there's no reason the flavors of Greece can't transport to the style of Italy. Briny artichokes, succulent shrimp, and cooling tzatziki combine to form a flatbread of our dreams. Look at us, bringing comity among nations. Just call us the U.N.
In Your Box (serves 2)
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8 oz. Shrimp
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4 Mini Naan Flatbreads
- 4 oz. Grape Tomatoes
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2 oz. Crème Fraîche
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2 oz. Shredded Mozzarella
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2 oz. Tzatziki Dip
- 1 oz. Artichoke Hearts
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2 tsp. Roasted Red Pepper Pesto
- ½ tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) lOb6NoOV
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Calories630
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Carbohydrates58g
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Net Carbs55g
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Fat28g
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Protein34g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, follow same instructions as shrimp in Steps 1 and 2, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes. No need to chop after cooking.
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If using steak strips, pat dry, coarsely chop, separate pieces, and season with garlic pepper. Follow same instructions as shrimp in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. No need to chop after cooking. Rest, 3 minutes.
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If using sliced pork, pat dry, coarsely chop, separate pieces, and season with garlic pepper. Follow same instructions as shrimp in Step 2, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. No need to chop after cooking. Rest, 3 minutes.
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1 Prepare Ingredients and Toast Flatbreads
Halve tomatoes.
Tear artichokes into bite-sized pieces.Pat shrimp dry and season all over with garlic pepper.Place flatbreads on prepared baking sheet. Broil in hot oven until lightly toasted, 1-2 minutes per side. -
2 Cook Shrimp and Make Pesto Sauce
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook until shrimp turn pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer to a clean cutting board. Let cool, 5 minutes.Keep pan over medium-high heat. Add 1/4 cup water and crème frâiche to hot pan. Stir until combined, 1-2 minutes.Add pesto and stir until combined, 30-60 seconds.Remove from burner. -
3 Assemble and Bake the Flatbreads
Once cool enough to handle, coarsely chop shrimp.
Top flatbreads with pesto sauce, chopped shrimp, artichokes, tomatoes, and cheese. Broil in hot oven until cheese melts, 2-3 minutes.Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler. -
4 Finish the Dish
Plate dish as pictured on front of card, topping flatbreads with tzatziki dip. Bon appétit!
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