Prosciutto Wrapped Shrimp Flatbread

Prosciutto Wrapped Shrimp Flatbread: This easy shrimp flatbread recipe is made with naan topped with prosciutto wrapped shrimp, balsamic onions, tomatoes, mozzarella and fresh basil.

Made with store-bought naan, this easy recipe for shrimp flatbreads is a scrumptious combination of balsamic-glazed onions and garlic, tomatoes, fresh basil, mozzarella cheese and tender, prosciutto wrapped shrimp.


Prosciutto Wrapped Shrimp Flatbread

Prep Time: 20 minutes Cook Time: 20 minutes Yield: 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings

  • Ingredients:
  • 4 naan flatbreads
  • 3/4 lb (16 to 20) shrimp, peeled and deveined, tails removed
  • 4 ounces prosciutto, sliced lengthwise into 3/4-inch strips
  • 1-1/2 tablespoons olive oil
  • 1-1/2 cups onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 cups shredded mozzarella cheese
  • 3 to 4 Roma (plum) or Campari tomatoes, sliced
  • 1/2 cup chiffonade of fresh basil (loosely packed)

Preparation:
Preheat the oven to 400°F and arrange the flatbreads on 2 rimmed baking sheets.

Heat the olive oil in a frying pan over medium heat and add the onion. Sauté until softened, 3 to 4 minutes, then add the garlic and continue cooking 1 minute longer.

Add the balsamic vinegar and continue cooking, stirring constantly, until the onions are well coated and the liquid evaporates, 1-1/2 to 2 minutes. Transfer to a small bowl and set aside.

Wipe out the pan and put it back on the stove over medium-high heat. Add 1/2 the shrimp and sauté just until seared on the outside, 1-1/2 to 2 minutes total. Transfer to a plate, repeat with the remaining shrimp then set them aside to cool.

Divide the onion mixture between the 4 flatbreads and top with half of the shredded cheese. Arrange the tomato slices and basil on top and set aside.

Once the shrimp are cool enough to handle, wrap a strip of prosciutto around each one and divide them amongst the flatbreads and top with the remaining cheese.

Bake until the flatbreads are crisp and the cheese is bubbly, 8 to 12 minutes.

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