Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Flatbread, for serving

Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.

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.

In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper.

Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, until cooked through or opaque.

Spoon salsa verde onto a serving platter and top with shrimp. Sprinkle scallions over top, if desired. Serve hummus and flatbread on the side.

IDEAS YOU'LL LOVE

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Roasted Shrimp with Cherry Tomatoes

Recipe courtesy of Ree Drummond

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking