Shrimp and Artichoke Lavash Flatbread with Arugula and Parsley Salad 

Serves 6

Nutrition per serving: calories: 273, fat: 11g (saturated: 2g), carbohydrates: 20g, protein: 21g, fiber: 3g, sugar: 3g, sodium: 689mg

When choosing shrimp, look for untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate. This recipe calls for medium shrimp (about 26-30 per pound, but the size doesn’t really matter that much since the shrimp are cut into smaller pieces. You will need 12 ounces of peeled shrimp, so If you are peeling them yourself, purchase a full pound.  Use the large holes of a box grater to shred the Parmesan. 

This recipe was developed using Joseph's Lavash bread. Look for Joseph's brand of lavash, preferably the smaller, 9x 8 inch, but if you can only find the larger 11 x 8 you can cut them down to size to fit in the sheet pan). 

  • 12 ounces peeled and deveined medium shrimp, cut into 1-inch pieces. 

  • 8 ounces frozen artichokes, thawed (you can thaw on the counter or microwave for 2-3 minutes to thaw)  

  • 3 tablespoon extra-virgin olive oil, divided plus extra for salad  

  • 4 garlic cloves, minced 

  • Kosher Salt and freshly ground black pepper 

  • Zest of 1 lemon and a squeeze of the whole lemon  

  • 2 (9 x 8 inch) pieces lavash bread 

  • 1½ cups part-skim mozzarella cheese, shredded (about 5 ounces) 

  • 6 tablespoons nonfat Greek yogurt 

  • ¼ cup shredded parmesan cheese 

  • ½ cup loosely packed  parsley leaves,

  • 2 cups baby arugula leaves 

Adjust oven rack to middle position and heat oven to 425 degrees. 

Pat shrimp dry with paper towels. Combine shrimp, artichoke hearts, 1½ tablespoons oil, garlic, 1 teaspoon salt, and ½ teaspoon black pepper to bowl. Stir shredded cheese and yogurt together in a second bowl. Set aside. 

Brush remaining oil over both sides of the lavash. Arrange lavash on a rimmed baking sheet and bake until lightly browned and crisp, about 3-4  minutes. 

Spread cheese over lavash, top with shrimp and artichoke mixture and finish with the grated parmesan cheese. Return to the oven and continue to bake until shrimp are cooked through and the cheese has melted for about 8 minutes. 

Toss arugula and parsley together in a small bowl. Squeeze a bit of lemon over the greens and season with some salt. Top the greens on the lavash and cut them into wedges and serve. 

 
 
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