Protein Boost | Quick Cheesy Shrimp & Caesar Flatbreads
with Watermelon Radish & Shaved Parm
Cooking time
10 minutes
Servings
2/4
Calories
790 /serving
Sweet and salty and oh so speedy! In a mere 10 minutes, these flatbreads bring flashes of colour to the table. Think melted cheese simplicity on the bottom and extra style on top: crisp Caesar-dressed salad with Parmesan shavings and dried cranberries.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Head of lettuce
- 1 Watermelon radish
- 15g Minced roasted garlic
- 25g Dried cranberries
- 45ml Caesar vinaigrette
- 60g Grated mozzarella
- 25g Shaved Parmesan (contains rennet)
- 2 Naan
- 15ml Lemon juice
Contains: Eggs • Milk • Mustard • Shrimp • Wheat
You will need:
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
34 g
Saturated Fat
10 g
Sodium
2060 mg
Total Carb
77 g
Sugars
16 g
Protein
42 g
Fibre
7 g
Preparation
Assemble & bake the flatbreads
- Preheat the oven to 450°F.
- Arrange the naan on a lined sheet pan and top with a drizzle of olive oil.
- Top with the garlic and mozzarella.
- Bake, 5 to 7 min., until the edges are golden brown.
Make the salad
- Meanwhile, roughly chop the lettuce.
- Peel and quarter the watermelon radish; thinly slice.
- In a medium bowl, combine the lettuce, watermelon radish, cranberries, Parmesan, vinaigrette, lemon juice and S&P.
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates.
- Top with a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
