Shrimp Scampi Flatbread Bites for #BakingBloggers
Welcome to our final #BakingBloggers of 2020! Sue of Palatable Pastime and Wendy of A Day in the Life on the Farm have brought together some of their blogger friends to create #BakingBloggers - every month we have a general theme (such as pies, muffins, cakes, etc.) and we get to share any recipe we'd like. This month we are sharing party appetizers that are perfect for any holiday gathering (or just because it's the end of 2020!)
Today you're getting a 2-fer from me! I felt like these needed to go together - you of course can use a store bought flat bread you have on hand, but if you have the time and interest in making your own, these flatbreads make absolutely DELICIOUS bases for these tasty appetizers.
I had to make sure my son and sister came and helped me eat these because I was having a hard time walking away. They're not saucy at all - which is perfect for appetizers you set out because they won't get soggy as they sit (if they last long at all)!
If you're looking for some holiday appetizer inspiration - take a look at all the recipes we're sharing below!
Baking Blogger December 2020:
Baked Holiday Party Appetizers
- Baked Savory Crackers by Sid's Sea Palm Cooking
- Baked Veggie Bread Roses In Muffin Pan by Sneha's Recipe
- Crab Puffs by A Day in the Life on the Farm
- French Bread Cheese Puffs by Karen's Kitchen Stories
- Merguez-Wrapped Duck Eggs by Culinary Adventures with Camilla
- Panela Tarts by Magical Ingredients
- Shrimp Scampi Flatbread Bites by Making Miracles
- Spicy Bacon-Wrapped Sweet Potato Kebabs by Palatable Pastime
Shrimp Scampi Flatbread Bites
2 TBS butter
1 heaping TBS minced garlic (jarred)
Pinch crushed red pepper flakes
1 lb large shrimp, peeled, deveined, and diced into small pieces (feel free to use small shrimp in this recipe)
salt and pepper, to taste
1 TBS lemon juice
3 garlic flatbreads (recipe below)
1 1/2 cups shredded mozzarella (or other preferred cheese; I used a mix of Swiss and Gouda on a couple of them)
Chopped fresh parsley, for garnish
Recipe adapted from Delish
- Preheat oven to 350 degrees. Lay 2 garlic flatbreads (recipe below) on a large baking sheet; sprinkle each with 1/2 cup of cheese and bake in the pre-heated oven for 4-5 minutes to melt the cheese.
- Meanwhile, melt the butter in a large nonstick skillet and add the shrimp, seasoning lightly with salt and pepper. Stir occasionally until pink and cooked through, add the garlic and crushed red pepper and cook another minute. Add in the lemon juice and increase heat until most liquid has simmered off and you have a small amount of thickened sauce to coat the shrimp. Remove from heat.
- Once cheese has melted on the flatbreads, put 1/3 of the shrimp on each and return to the oven for about 8 minutes, until flatbreads are golden brown.
- Remove to a cutting board, and cook the final flatbread (or you could do all three together, on 2 separate baking sheets so that they are all done at the same time).
- Sprinkle the baked flatbreads with fresh chopped parsley.
- Cut each flatbread into about 8 wedges, and arrange as desired on a serving platter. Serve warm (they're good at room temperature too)!
If you're looking for a wonderful, easy, quick, and garlicky flatbread recipe look no further! This is the first time I've ever made flatbread and I'm so glad I took the time to make them for this recipe. If you opt to use these for wraps, just make sure you keep them well covered to allow the steam to keep them soft, otherwise they're prone to cracking.
You don't need to worry about that at all though, if you're using it as a base for these perfect little scampi bites - or use them for really any pizza base. They're perfect for personal pizza night! Let everyone customize their flatbread with their favorite sauces and toppings before baking. Then slice and enjoy!
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
3/4 cup plain Greek yogurt
1/4 cup vegetable oil
1/2 cup milk (more if needed)
- Combine dry ingredients in a large bowl: flour, baking powder, salt, and garlic powder. Whisk to combine and make a well in the center. Add in the yogurt, oil, and 1/2 cup milk. Use a dough whisk to blend until it begins to come together and then begin kneading by hand and pressing until a dough ball is formed and all dry pieces are incorporated. If the mixture is too dry to form a dough ball, add a touch more milk until all dry pieces are blended in.
- Scrape dough out of the bowl onto the counter, and knead for 2-3 minutes, then return dough to bowl, cover with a tea towel, and set aside for 30 minutes to rest.
- When ready to cook, heat a large nonstick skillet over medium heat.
- Divide dough into 6 even balls. Only roll them out one at a time, just before you're ready to cook them.
- Cook about 90 seconds per side, more or less as needed, and adjust heat if they're cooking too hot. They should be golden brown with maybe a few dark spots, and a little bit of bubbling if they're cooking at the proper temperature.
- Set flatbreads on a plate while you roll out and complete cooking all 6.
- Store in a ziploc bag if needed. They may become stiff - microwave briefly with a damp paper towel laid over the top if you are going to use them as a wrap to help them be a little more pliable before folding.
Recipe adapted from Cafe Delites
|Lindsey had a great time helping me knead and shape the dough!|