Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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

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.


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