Pesto Shrimp Pizzettes
with Spinach Salad and Yogurt Sauce- Shrimp
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Sulphites
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Yellow onion • Roma tomato • Lemon • Cucumber • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Spinach • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
1 unit(s)
Tomato
½ cup
Feta Cheese, crumbled
(Contains: Milk)
½ unit(s)
Yellow Onion
1 unit(s)
Lemon
56 g
Baby Spinach
2 unit(s)
Radish
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: It's okay if they overlap.)
- Bake in the middle of the oven for 3-4 min per side, until golden.
- Set aside.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Halve, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- In a large bowl, whisk together 1 tsp (2 tsp) pesto, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Set aside. (NOTE: This is your dressing.)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- To another large bowl, add lemon zest, shrimp and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 2-3 min, stirring often, until tender.
- Transfer onions to a plate and set aside.
- To the same pan, add shrimp. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.** (TIP: Don't overcrowd pan; cook shrimp in two batches for 4 servings.)
- Working on the prepared baking sheet, spread remaining pesto over each flatbread.
- Top with shrimp, onions, feta and half the tomatoes.
- Toast assembled pizzettes in the middle of the oven for 2-3 min, until warmed through.
- Trim roots or top of radishes, if needed. Thinly slice radishes.
- To the large bowl with dressing, add baby spinach, radishes and remaining tomatoes. Toss to coat.
- Divide pizzettes and salad between plates.
- Dollop or drizzle yogurt sauce over top of flatbreads.
- Squeeze a lemon wedge over top.
