Recipes Shrimp and Chorizo Flatbreads 5.0 (2,382) Add your rating & review 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. More Tapa Recipes By Jose Garces Jose Garces Instagram Chef Jose Garces is regarded as a culinary expert in Spanish and Latin American cuisine, known for his expertise as an Iron Chef, a James Beard Award winner, an entrepreneur, and a food innovator with a restaurant group in Philadelphia. Food & Wine's Editorial Guidelines Updated on May 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 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) Directions 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. 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. Rate it Print