Shrimp Flat Bread with Chickpea Puree and Cilantro Pesto

  • Total: 5 hr 15 min
  • Prep: 5 hr
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

Flat bread:

1 1/2 cups warm water

1/2 teaspoon dry yeast

4 cups all purpose flour

1/2 teaspoon salt

2 tablespoons oil

Chickpea Puree:

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

Cilantro Pesto:

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: 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.
  2. Chickpea Puree: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
  3. Cilantro Pesto: Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
  4. 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.
  5. Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper
  6. 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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