Whole Wheat BBQ Shrimp Flatbreads.
And it’s on 100% whole wheat flatbread, because, uh… someone went through a 25-pound bag of all-purpose flour in record time while baking cookies.
K, not allll of it was used for cookies… some was used for stuff like pizza crusts and… rouxs and what not, and it was most likely purchased in the early autumn, but still… I should have just make this darn flatbread out of crushed cookies because Lord knows I have enough.
Of course I’ve been to the store like six times this week already and every single time I’ve forgot the stupid flour. My laziness was at an all time high yesterday when I was still in the parking lot of the grocery store, one foot in the car and the other on the ground, thinking, “crap! I forgot the flour AGAIN.”
Then instead of running back in and buying some while I stood a mere sprint away, I got in my little car and played my little radio and drove my little self right back home. Whyyyyyy? I figured I’d have to make do with what was shoved in my “pantry.” Otherwise known as the corner of my family room floor. Not joking.
I usually like my crusts best when made with a 50/50 mix of whole wheat pastry flour and all-purpose – they stay fluffy and crisp but have a bit of texture and chewy grain, which I just adore. I’m such a texture person it’s DISGUSTING.
So I was pleasantly surprised (after I was unpleasantly angry from burning the crap out of my mouth) when the first bite tasted like crispy, cheesy crackers, just piled with tons of flavor on top. I can do cheese.
You should definitely do one of four things:
1. Make this for New Years… triple batch please.
2. Make this for dinner next week. It’s healthy… duh!
3. Make this for me. I’m hungry.
4. Get really drunk and make this at 4am. I bet it would taste soooo good then.
Great. That’s why I love you.
Whole Wheat BBQ Shrimp Flatbreads
[bread slightly adapted from gourmet]
serves 2+, is easily multiplied for appetizers
1 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1/3 cup olive oil + more for brushing
3 cloves garlic, minced
1/2 cup BBQ sauce
2 ounces cheddar cheese, freshly grated
2 ounces mozzarella cheese, freshly grated
1/2 pound raw + deveined shrimp (I used large pieces and cut them in half)
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 small red onion, chopped
1/2 jalapeno pepper, chopped
2 ounces gorgonzola cheese, crumbled
cilantro + scallions for topping
Preheat oven to 450 degrees F. In a bowl, mix shrimp with onion powder and paprika.
In a bowl, combine flours, salt, pepper and baking powder, and mix until combined. Add water and olive oil, then mix until a dough forms – I used my hands to bring it together. Place dough on a lightly floured workspace, then roll it is a very thin (rustic) rectangle. Place it on a non-stick baking sheet and bake for 5-7 minutes, until it just begins to crisp.
Remove bread from oven and brush with a bit of olive oil. Spoon on 2-3 tablespoons of BBQ sauce, then add on garlic, mozzarella and cheddar cheese. Add shrimp, onion and pepper, then top with crumbled gorgonzola and the remaining BBQ sauce.
Bake for 10 minutes, or until cheese is bubbly and the outside edges of the bread is golden. Remove and let cool for 5 minutes, then top with cilantro and scallions.
Note: you can easily use all-purpose flour (or a 50/50 mix) for the bread!
You know what you should finish this off with? BROWN BUTTER ICE CREAM. Yes. I know.