Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 471
- Total Fat
- 21
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 12
- Sugar
- 6
- Protein
- 38
- Cholesterol
- 183
- Sodium
- 1093
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.