Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread

Name: Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams water-packed artichoke hearts, strained; 425 grams white beans, rinsed and drained; 2 Tbsps chopped fresh cilantro leaves; 1 head peeled garlic cloves; 2 larges green tomatoes; 4 servings Salt and ground black pepper; 1 jalapeno, seeded and minced; 1 Tbsp fresh lemon juice; 2 Tbsps fresh lime juice; 2 teaspoons olive oil; 59 milliliters chopped scallions, as optional garnish; 454 grams shrimp, peeled and deveined; 59 milliliters tahini (sesame paste)

Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread is a gluten free, dairy free, and pescatarian recipe with 4 servings. One serving contains 489 calories, 36g of protein, and 22g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have water-packed artichoke hearts, beans, lemon juice, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It works well as a main course. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Flatbread, for serving

Ingredients you will need

Flatbread

Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.

Ingredients you will need

Whole Garlic Cloves

Wrap

Equipment you will use

Aluminum Foil

Oven

Meanwhile, in a food processor, combine beans, artichoke hearts, tahini, and lemon juice. Process until blended. When garlic is soft, add half of the cloves (about 1/3 cup) to bean mixture and process until smooth. Set aside. Reserve remaining roasted garlic (about 1/3 cup) for another recipe. Set hummus aside.

Ingredients you will need

Artichoke Hearts

Roasted Garlic

Lemon Juice

Clove

Garlic

Hummus

Tahini

Beans

Equipment you will use

Food Processor

In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Jalapeno Pepper

Tomato

Equipment you will use

Bowl

Heat oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add shrimp and cook 3 minutes, until cooked through or opaque.

Ingredients you will need

Shrimp

Spoon salsa verde onto a serving platter and top with shrimp.

Ingredients you will need

Salsa Verde

Shrimp

Sprinkle scallions over top, if desired.

Ingredients you will need

Green Onions

Serve hummus and flatbread on the side.

Ingredients you will need

Flatbread

Hummus

Equipment

Ingredients

Servings:

425grams

water-packed artichoke hearts, strained 425grams

white beans, rinsed and drained 2Tbsps

chopped fresh cilantro leaves 1head

peeled garlic cloves 2larges

green tomatoes 4servings

Salt and ground black pepper 1

jalapeno, seeded and minced 1Tbsp

fresh lemon juice 2Tbsps

fresh lime juice 2teaspoons

olive oil 59milliliters

chopped scallions, as optional garnish 454grams

shrimp, peeled and deveined 59milliliters

tahini (sesame paste)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.