These finger-licking, tongue-tingling Garlic Chilli Shrimp with homemade Flatbreads are ready in 30 minutes – including making the flatbreads from scratch.
Oh, I just want to eat them all over again.
I whipped up a couple for lunch at the weekend thinking I’d have one, and then I’d save one for Chris for when he got back from taking our youngest to football.
Um yeah.
Sorry I only left you two bites Chris.
To be perfectly honest, you were lucky to get that.
I must say thank you to Rachel’s Organic who sent me a lovely parcel of goodies last week to try out in my recipes. I go through buckets of their Greek Yogurt, so was over the moon to receive plenty of that along with some other inspiring ingredients.
I immediately set to work on creating some new recipes (rather than my usual granola/greek yogurt/blueberry/nut breakfast or my tzatziki or granola bar recipes).
Creation number 1:
Fudgy chocolate peanut butter cake
It was my peanut-butter-obsessed son’s birthday on Friday, so I made him a snickers inspired cake. Fudgy chocolate cake (made with Greek yogurt), layered with salted caramel and peanut butter frosting, topped with chocolate ganache, and dotted with Italian meringue and peanuts.
Waaaay over the top.
It was supposed to be simpler, but I was having fun in the kitchen, and I kept adding to it – resulting in a cake of about 17 zillion calories. I actually didn’t take a photo of it because I ran out of time before taking it to the restaurant for his birthday meal. I may re-make it and post it when I’ve worked off the slices I’ve eaten already (so probably March or April…).
Creation number 2:
Gluten Free Chocolate Marshmallow Cupcakes
I’ve almost got the recipe where I want it. A little more testing and I should have it up in the next week or two.
Creation number 3:
These Speedy Flatbreads with Garlic Chilli Shrimp and Greek Yogurt Dip
So good that you need to make double just so your family get a chance of having one before you eat them all.
The homemade flatbreads were inspired my Jamie Oliver’s version, although I use plain four in my recipe. It’s a simple mix of plain flour, Greek yogurt, baking powder and salt. There’s no proving and no kneading required. Once you’ve got the ingredients incorporated, just split the dough into 4 pieces on a well-floured surface, then roll out into ovals approx. 2mm thick. Don’t be afraid to use plenty of flour for rolling as the dough is a bit sticky. Once you’ve rolled out the flatbreads, you can pile them up with a sheet of non-stick baking parchment in between each one ready for frying. My recipe is for 4 small flatbreads. Of course you could double the recipe if you want bigger ones.
If you find you don’t need all of the flatbreads, then you can freeze the rolled out dough. Just make sure they’re layered between the baking parchment, then wrap in cling-film/plastic wrap. The flatbreads can be cooked on a hot griddle straight from frozen. They’re a tiny bit doughier when cooked from frozen, but still taste great.
I just cooked one from frozen about half an hour ago for testing purposes, and it actually made a really tasty breakfast spread with some salty butter.
The Garlic Chilli Shrimp with homemade Flatbreads Recipe:
Speedy Flatbreads with Garlic Chilli Shrimp and Greek Yogurt Dip
Ingredients
Greek Yogurt Dip:
- 120 ml Rachel's Organic Greek Style yogurt full fat is best
- 1/2 a clove of garlic peeled and crushed
- juice of 1/4 of a lime
- 1/2 tsp caster sugar
- 1/2 tsp white wine vinegar
- small handful of coriander chopped finely
- pinch of salt
- pinch of cumin
Flatbreads:
- 125 ml Rachel's Organic Greek Style yogurt full fat is best
- 125 g plain/all purpose flour plus extra for rolling
- 1/2 tsp baking powder
- pinch of salt
- 1 tbsp vegetable oil
Garlic Chilli Shrimp:
- 1 tsp butter
- 1 tsp olive oil or vegetable oil
- 1 red chilli chopped
- 3 cloves of garlic peeled and minced
- 28 shrimp/king prawns de-veined
- 1/2 tsp paprika
- pinch of salt
- small bunch of coriander
Also:
- 75 g fresh spinach
Instructions
- First make the Greek yogurt dip by combining all the dip ingredients in a small bowl. Give it a mix, then cover and place in the fridge whilst you make the rest of the meal.
- Next make the flatbread. Place the Greek yogurt, flour, baking powder and salt in a bowl or food mixer. Mix together using your hands or a dough hook until all of the ingredients are combined. It should only take a minute or two.
- Place the dough on a well-floured surface. Cut into four equal pieces. Roll each piece into a ball, then roll flat into an oval shape approx. 2mm thick. Make sure your rolling pin is floured too. Repeat with the remaining balls of dough, stacking the rolled out flatbreads with a sheet of non-stick baking parchment between each flatbread (make sure none of the flatbread is touching another one as they will stick - even if they're well floured).
- Brush a large griddle with the oil and heat until very hot. Place the flatbreads on the griddle and cook for approx. 2 minutes on each side - until they have griddle lines and puff up slightly.
- As soon as the flatbreads are cooking, cook the shrimp. Melt the butter and oil in a frying pan and add the chillies and garlic. Cook on a low-medium heat for 30 seconds until fragrant (don't cook any longer or the garlic may burn). Add the shrimp, paprika and salt, turn the heat to medium and cook for 2-3 minutes, stirring often until the shrimp is pink and cooked. Turn off the heat and stir in the coriander.
- Place the flatbreads onto a plate, add the fresh spinach and top with the shrimp. Drizzle the garlic/chilli oil from the pan over the top, and then spoon on a little of the Greek yogurt dip.
- Serve with the rest of the Greek yogurt dip.
Recipe Notes
The flatbreads can then be cooked on a hot griddle straight from frozen. They're a tiny bit doughier when cooked from frozen, but still taste great. . Nutritional Information is per serving.
Nutritional Information
