This post is intended for an audience of adults age 21 and older. This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company All opinions are mine alone. #CookingWithCoke #CollectiveBias
SO excited about today’s post! Not only do I have a delicious new recipe to share, but you are also invited to enter for a chance to cook, eat and drink with award-winning chef and television personality Aaron Sanchez in the Coca-Cola Kitchen! You’ll get 6 tickets to attend the New York City Wine & Food Festival on October 13, 2018 – including roundtrip air fare AND hotel accommodations! Simply text CHEF to 26739 to enter!**
And today’s recipe is just as exciting, if you ask me. When challenged to create a unique twist on a ShopRite recipe using ShopRite Trading Company Tandoori Naan Flatbreads, I immediately thought “pizza”. And it didn’t take long for me to decide on one of my favorite combinations – shrimp and pesto.
I got all of the ingredients (including my beloved Diet Coke!) at my local ShopRite:
Frozen naan flatbreads are a delicious alternative to traditional dough, and form the perfect base for individual pizzas. And like any proper “shortcut” ingredient, all the hard work has already been done!
Same for frozen shrimp. I started using frozen shrimp exclusively years ago, when my local seafood guy told me that almost all shrimp are frozen soon after harvesting, to avoid spoilage. So that “fresh” shrimp you see at the market is more than likely thawed frozen shrimp. To use, simply thaw under cold running water prior to cooking – what could be easier?
As for the pesto, I wanted to create a recipe to highlight its versatility. When you think “pesto”, you probably think basil and pine nuts, but you can use many different greens and just as many different nuts too! I went with arugula and walnuts – both easy to find year round.
And if you’ve never made pesto before, you’re in for a treat – it’s as easy as pressing a button. Simply place all of the ingredients except the olive oil into a food processor.
Pulse until ingredients are completely broken down, and then scrape down the sides.
With the processor running, add the olive oil and keep blending till smooth. Voila! Pesto!
For color and flavor I added some sliced roasted red peppers and sundried tomatoes, along with a sprinkling of crumbled feta.
And in less than 15 minutes these flatbreads are out of the oven and on the table!
An icy cold glass of Diet Coke is all that’s missing.
Enter today and good luck!
1 clove garlic, peeled
3 cups (packed) Wholesome Pantry Arugula
1/2 cup ShopRite Shelled Walnuts
1/2 cup grated parmesan
salt and pepper
1/4 cup + 2 tablespoons ShopRite Trading Company Extra Virgin Olive Oil
1 pound thawed Wholesome Pantry Peeled & Deveined Frozen Raw Shrimp, tails removed
1/2 cup Wholesome Pantry Shredded Mozzarella
1/2 cup sliced sundried tomatoes
1/2 cup sliced roasted red peppers
1/2 cup crumbled ShopRite Feta Cheese
4 ShopRite Trading Company Tandoori Naan Flatbreads
Red pepper flakes (optional)
Pre-heat oven to 350 degrees; grease a baking sheet and set aside.
Place the garlic, arugula, walnuts, parmesan and 1 teaspoon salt in a food processor – pulse till smooth and scrape down the sides. With processor running, pour 1/4 cup olive oil in and blend till smooth. Scrape down the sides.
Toss the remaining 2 tablespoons olive oil and the shrimp in a shallow dish – season with salt and pepper. Bake for 8 – 10 minutes, turning once, till shrimp just turn pink. Remove from oven; keep oven on.
Working with 2 flatbreads at a time, microwave for 90 seconds. Transfer to your prepared baking sheet. Dollop some pesto on each of the flatbreads, spreading with the back of a spoon (any leftover pesto can be stored, covered, in the fridge or freezer). Top with the mozzarella, sundried tomatoes, roasted red peppers, shrimp and feta. Bake for 10 minutes. Turn oven up to broil and continue baking till golden brown and bubbly. Serve immediately, sprinkling with red pepper flakes if desired.
This delicious recipe brought to you by Sheri Silver