Shrimp Flat Bread with Chickpea Puree and Cilantro Pesto (Bobby Flay) |
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Prep Time: 300 Minutes Cook Time: 15 Minutes |
Ready In: 315 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups warm water |
1/2 teaspoon dry yeast |
4 cups all purpose flour |
1/2 teaspoon salt |
2 tablespoons oil |
2 cups cooked chickpeas |
3 cloves garlic |
1/4 cup finely chopped red onion |
2 tablespoons fresh lime juice |
1 teaspoon chipotle puree |
1 tablespoon honey |
1/2 cup olive oil |
salt and freshly ground pepper |
1/2 cup tahini |
2 cups cilantro leaves |
4 spinach leaves |
1 tablespoon pine nuts |
3 cloves garlic |
3 tablespoons parmesan cheese |
3 tablespoons fresh lime juice |
1/4 cup olive oil |
salt and freshly ground pepper |
Directions:
1. Flat bread:
2. Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on 1 side until golden brown then turn over and grill on the other side.
3. Chickpea Puree:
4. Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
5. Cilantro Pesto:
6. Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
7. Grilled Shrimp: 16 large shrimp olive oil Salt and freshly ground pepper Heat grill pan until smoking. Brush shrimp with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side.
8. Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper
9. Spread 1/4 cup of the chickpea puree over each flat bread. Sprinkle with some of the goat cheese. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper.
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