Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread (Robin Miller) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 head peeled garlic cloves |
1 (15-ounce) can white beans, rinsed and drained |
1 (15-ounce) can water-packed artichoke hearts, strained |
1/4 cup tahini (sesame paste) |
1 tablespoon fresh lemon juice |
2 large green tomatoes |
1 jalapeno, seeded and minced |
2 tablespoons chopped fresh cilantro leaves |
2 tablespoons fresh lime juice |
salt and ground black pepper |
2 teaspoons olive oil |
1 pound large shrimp, peeled and deveined |
1/4 cup chopped scallions, as optional garnish |
Directions:
1. Flatbread, for serving
2. Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.
3. Meanwhile, in a food processor, combine beans, artichoke hearts, tahini, and lemon juice. Process until blended. When garlic is soft, add half of the cloves (about 1/3 cup) to bean mixture and process until smooth. Set aside. Reserve remaining roasted garlic (about 1/3 cup) for another recipe. Set hummus aside.
4. In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper.
5. Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, until cooked through or opaque.
6. Spoon salsa verde onto a serving platter and top with shrimp. Sprinkle scallions over top, if desired. Serve hummus and flatbread on the side.
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