Lemon Shrimp Scampi Flatbread

 

This is a recipe I discovered when I was having Hello Chef boxes delivered to my home.  It's creative and unusual . . . not something I would have thought of.  

4 oz Cremini mushrooms

1 lemon

1/2 tsp red pepper flakes

1 oz mayonnaise

3 oz butter

2 Naan flatbreads

2 garlic cloves

2 oz shredded mozzarella

1 shallot

8 oz shrimp

Olive oil

Rinse and pat dry fresh produce.

Preheat oven to 425 degrees.

Prepare a baking sheet with foil and spray with cooking spray.

Cut mushrooms into 1/4" slices.  Zest and halve lemon.  Cut one half into wedges and juice the other half.  Peel and halve the shallot.  Slice thinly.  Mince garlic.  Pat shrimp dry.  

Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 6 - 8 minutes.  

While flatbreads par-bake, cook shrimp mixture.  

Heat 2 tsp olive oil in a large non-stick pan over medium-high heat.  

Add shrimp and mushrooms to hot pan.  Cook until mushrooms are tender and shrimp reach a minimum internal temp of 145 degrees, 1 - 2 minutes.  

Add shallot and garlic and stir occasionally until tender, 2 - 3 minutes. 

Add 2 Tbsp lemon juice and stir occasionally, 1 minute.  

Remove from burner.  Stir in butter.  

Place par-baked flatbreads on prepared baking sheet.  Top with shrimp mixture, then cheese. 

Bake in hot oven until cheese is melted and edges are brown and crispy, 6 - 8 minutes.  

While flatbreads bake, make sauce

Combine mayonnaise, 1 tsp water, and 1 tsp lemon zest in a mixing bowl.

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Plate dish as pictured topping flatbreads with sauce and red pepper flakes to taste.  Squeeze lemon wedges over flatbreads to taste.  

Plate dish:  Flatbreads topped with sauce, red pepper flakes, and a squeeze of lemon juice over the top.