Shrimp and Chorizo Flatbreads

Chef Way Jose 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.

Easy Way Store-bought pitas take the place of coca dough, topped with good-quality prepared hummus, fresh shrimp and spicy slices of chorizo.


Slideshow: More Tapa Recipes


  • Total Time:
  • Servings: 4


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

How to make this recipe

  1. Preheat the oven to 500° and position a rack in the center. 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.

  2. 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. Transfer the shrimp and chorizo flatbreads to a work surface. Using a slotted spoon, top with the tomato dressing. Quarter the flatbreads and serve at once.

Suggested Pairing

Spicy, medium-bodied Tempranillo.

Contributed By Photo © Tina Rupp Published September 2006

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