Name: Buffalo Shrimp Flatbread with Blue Cheese & Pickled Veggie Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 medium carrots; 3 sticks celery; 1 ½ (113 g) pkgs crumbled blue cheese; 6 flatbreads or naan; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; cornstarch; extra virgin olive oil; hot sauce; rice vinegar; salt

Buffalo Shrimp Flatbread with Blue Cheese & Pickled Veggie SaladBuffalo Shrimp Flatbread with Blue Cheese & Pickled Veggie Salad — a 30-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 medium carrots

3 sticks celery

1 ½ (113 g) pkgs crumbled blue cheese

6 flatbreads or naan

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

cornstarch

extra virgin olive oil

hot sauce

rice vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Place vinegar and salt in a medium bowl; stir to combine the pickling liquid.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Peel, trim, and halve carrots lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the pickling liquid.

Trim and thinly slice celery crosswise. Add to the bowl, stir to combine, and set aside.

Divide flatbreads between two large baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until slightly crispy, about 10 minutes. Remove from oven.

Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large skillet over medium-high heat.

While the skillet heats up, place shrimp in a large bowl along with cornstarch, salt, and pepper. Toss to coat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp and cook, stirring occasionally, until just opaque, 3-4 minutes. Remove from heat, add hot sauce, and stir to combine.

Meanwhile, place oil, salt, and pepper in a clean large bowl, then whisk to combine the dressing. Add pickled veggies and arugula, then toss to combine the salad.

Top each flatbread with a small handful of the arugula salad, spicy shrimp, and blue cheese. Slice into wedges. (Reserve remaining salad for serving.)

Divide flatbreads between plates. Serve with remaining salad on the side and enjoy!

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