{"id":3559,"date":"2024-01-07T21:03:25","date_gmt":"2024-01-07T21:03:25","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3559"},"modified":"2024-02-09T21:32:18","modified_gmt":"2024-02-09T21:32:18","slug":"shrimp-and-chorizo-flatbreads","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/shrimp-and-chorizo-flatbreads\/","title":{"rendered":"Shrimp and Chorizo Flatbreads"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Shrimp and Chorizo Flatbreads<\/span><\/h2>\n
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Chef Way<\/strong>\u00a0Jose Garces prepares fresh coca dough, a Spanish dough similar to pizza dough, for the flatbreads. He also cooks dried garbanzos for the bean puree that's spread on top.<\/span>
<\/div>Easy Way<\/strong>\u00a0Store-bought pitas take the place of coca dough, topped with good-quality prepared hummus, fresh shrimp and spicy slices of chorizo.<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Jose Garces<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • One 14-ounce can diced tomatoes<\/span> drained, 1\/4 cup of the juices reserved<\/span><\/li>
  • 2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>
  • 1<\/span> tablespoon<\/span> honey<\/span><\/li>
  • 1<\/span> tablespoon<\/span> white wine vinegar<\/span><\/li>
  • 1<\/span> teaspoon<\/span> chopped thyme<\/span><\/li>
  • 1<\/span> small shallot<\/span> minced<\/span><\/li>
  • 1<\/span> garlic clove<\/span> minced<\/span><\/li>
  • 2<\/span> tablespoons<\/span> coarsely chopped flat-leaf parsley<\/span><\/li>
  • Pinch<\/span> of crushed red pepper<\/span><\/li>
  • Salt and freshly ground pepper<\/span><\/li>
  • \u00bd<\/span> cup<\/span> prepared hummus<\/span><\/li>
  • 4<\/span> pocketless pita breads<\/span><\/li>
  • \u00bd<\/span> cup<\/span> thinly sliced chorizo<\/span> 2 ounces<\/span><\/li>
  • \u00bd<\/span> pound<\/span> shelled and deveined raw medium shrimp<\/span> halved lengthwise<\/span><\/li>
  • \u00bc<\/span> pound<\/span> Manchego cheese<\/span> shredded (1 cup)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the oven to 500\u2109 and position a rack in the center. <\/span><\/div><\/li>
    • In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.<\/span><\/div><\/li>
    • Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego. Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted. <\/span><\/div><\/li>
    • Transfer the shrimp and chorizo flatbreads to a work surface. Using a slotted spoon, top with the tomato dressing. <\/span><\/div><\/li>
    • Quarter the flatbreads and serve at once.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3556,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,618,362,2506,136,2505,140,130,2501],"tags":[],"class_list":["post-3559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-baked","category-breakfast-brunch","category-dinner","category-entree","category-lunch","category-side","category-spanish","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/200609-r-xl-shrimp-and-chorizo-flatbreads-91b2d57d50bc4b3db1fae3271d8a3071.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3559"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3559\/revisions"}],"predecessor-version":[{"id":3560,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3559\/revisions\/3560"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3556"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}