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Shrimp and Chorizo Flatbreads
© Tina Rupp

Shrimp and Chorizo Flatbreads

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
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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.

  1. One 14-ounce can diced tomatoes, drained, 1/4 cup of the juices reserved
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon honey
  4. 1 tablespoon white wine vinegar
  5. 1 teaspoon chopped thyme
  6. 1 small shallot, minced
  7. 1 garlic clove, minced
  8. 2 tablespoons coarsely chopped flat-leaf parsley
  9. Pinch of crushed red pepper
  10. Salt and freshly ground pepper
  11. 1/2 cup prepared hummus
  12. 4 pocketless pita breads
  13. 1/2 cup thinly sliced chorizo (2 ounces)
  14. 1/2 pound shelled and deveined raw medium shrimp, halved lengthwise
  15. 1/4 pound Manchego cheese, shredded (1 cup)
  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.