Name: Avocado and Spicy Shrimp on Cottage Cheese Flatbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) cottage cheese; 2 eggs; 1/2 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1 pinch red pepper flakes; 3/4 lb (340 g) medium shrimp (20-40), shelled and deveined; 1 garlic clove, chopped; 1 tbsp (15 ml) vegetable oil, plus more for brushing; 1/4 tsp ground cumin; 1/4 tsp ground coriander seeds; 1/4 tsp smoked paprika; 2 tsp (10 ml) hot sauce, plus more for serving; 2 large avocados, ripe but firm; 1 lime, cut into wedges; 1 tomato, thinly sliced; 1 cup (25 g) arugula

Preparation

Flatbread
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper, letting it hang over all four sides. Using a pastry brush, lightly coat the parchment paper with oil.
- In a food processor, purée all of the ingredients until smooth. Spread out on the baking sheet in a thin layer.
- Bake for 30 to 35 minutes or until the flatbread is golden. Let cool for 5 minutes. Cut into 4 pieces.
Spicy Shrimp
- Meanwhile, in a large skillet over high heat, brown the shrimp and garlic in the oil. Add the spices and hot sauce. Stir to coat the shrimp well. Season with salt and pepper. Keep warm.
Toppings
- In a shallow dish, using a fork, mash 1 avocado. Season with salt and pepper. On a work surface, dice the second avocado and drizzle with the juice of a lime wedge.
- Spread the mashed avocado over the flatbreads. Top with the tomato slices, arugula, shrimp and diced avocado. Serve with the remaining lime wedges and hot sauce.

Avocado and Spicy Shrimp on Cottage Cheese Flatbread

Categories

Ingredients

Flatbread

Crevettes épicées

Toppings

Preparation

Flatbread

Spicy Shrimp

Toppings

Personal Note

To help you with this recipe

RICARDO Mini Food Processor