Tandoori Shrimp Flatbread with Pickled Onion
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Pickled Red Onion:
1 cup granulated sugar
1 cup red wine vinegar
2 red onions, peeled and thinly sliced
1 tablespoon oil
3/4 pound medium shrimp (40 ct)
1/2 cup pizza sauce
2 tablespoon tandoori curry paste
1 prepared flatbread
1 cup shredded mozzarella cheese, divided
3/4 cup thinly sliced ripe mango
1/2 cup fresh cilantro leaves
1/4 cup plain yogurt, divided
Pickled Red Onion: Combine the sugar and vinegar in a small saucepan. Bring to a boi. Simmer for 2 minutes or until sugar is melted. Place the red onion in a 1 quart mason jar. Pour the sugar mixture over the onions. Cool completely. Refrigerate overnight or up to 1 month.
Pizza: Preheat the oven to 425 degrees F and position the rack on the bottom of the oven. Heat the oil in a nonstick skillet set over medium-high heat. Cook, stirring occasionally, for 3 minutes or until shrimp are lightly browned and almost cooked through.
Stir the pizza sauce with the curry paste. Place the flatbread on a parchment-lined baking sheet. Spread the sauce over the dough, leaving a small border.
Sprinkle half the cheese over the sauce. Scatter the shrimp, red pepper and mango over the pizza; top with remaining cheese. Bake for 20 to 25 minutes or until the bottom is golden.
Scatter 1/4 cup pickled onions over the pizza. Drizzle with the yogurt and top with cilantro leaves.
Recipe and image provided by the National Onion Association