Student Feature: Back to School Recipe, Pesto Shrimp Flatbread
Arlene Nguyen, LFS Student
Arlene Nguyen is an LFS student in her final year of the UBC Dietetics Program and shares her favourite back to school recipe – Pesto Shrimp Flatbreads. We asked Arlene why she liked making this recipe : “I love how quick and easy this all comes together, which makes it the perfect recipe for back-to-school season. Also it can be made ahead and stored either in the fridge/freezer to be reheated, perfect for meal prep on a busy schedule. Lastly, it’s a simple way to impress your dinner guests at any get together.”
Makes 4 flatbreads
Recipe from Food Blogger Sheri Silver
Ingredients:
- 1 jar of premade pesto
- salt and pepper
- 1 pound frozen shrimp, thawed (deveined and shells/tails removed if they don’t come already prepared)
- 1/2 cup shredded mozzarella
- 1/2 cup sliced sundried tomatoes
- 1/2 cup sliced roasted red peppers
- 1/2 cup feta cheese, crumbled
- 4 naan flatbreads
Pesto Shrimp Flatbread
Directions:
- Pre-heat the oven to 350 degrees; spray a baking sheet with non-stick cooking spray
- Cook shrimp as desired (baked, pan fried, boiled etc.)
- Working with 2 flatbreads at a time, microwave for 90 seconds; place on your prepared baking sheet. Spoon pesto onto each flatbread and spread evenly (you can refrigerate or freeze any leftover pesto). Top with mozzarella, tomatoes, peppers, shrimp and feta. Bake for 10 minutes. Turn the oven up to broil and bake – watching carefully – till golden brown and bubbly. Serve immediately.