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Springtime Shrimp Flatbread

Prep time: N/a | Difficulty: medium | Serves: 1

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Nutritional information per serving (1/1 of recipe)

Fat

4.2g 

Saturated

N/a 

Carbohydrate

44g 

Protein

41g 

Calories

385kcals 

Ingredients

  • 4 jumbo shrimp (16/20 per pound)
  • 2 Roma tomatoes
  • 1/2 cup (10g) fresh basil
  • 1 tablespoon minced fresh garlic
  • Salt and pepper
  • 1 cup (225g) fresh baby spinach
  • 1/4 cup (25g) nonfat mozzarella
  • 1 whole wheat pita

Method

  1. Preheat oven to 275°F (135°C).
  2. Peel and devein shrimp and place them on a grill or hot skillet. Cook until halfway done.
  3. Remove them from the heat and cut into 1/4 inch pieces.
  4. Cut the tomatoes into quarters and toss with minced garlic and half of the basil. Add pinch of salt and pepper. Cook in the oven for 20 minutes.
  5. After removing the tomatoes, turn the oven up to 400°F (204°C).
  6. Place the pita on a baking sheet. Top with shrimp tomato mixture, spinach and mozzarella.
  7. Bake until crispy. Take out and sprinkle with remaining basil.
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