Avocado and Spicy Shrimp on Cottage Cheese Flatbread
For this recipe, prepare a flatbread using just cottage cheese and eggs. Mix the two ingredients and spread the batter onto a baking sheet to form a very thin omelette. Cut the flatbread into four rectangles to serve as gluten-free bases for seasoned shrimp topped with spices and hot sauce. Add mashed and diced avocado […]
Ingredients
- 1 cup (250 ml) cottage cheese
- 2 eggs
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 pinch red pepper flakes
- 3/4 lb (340 g) medium shrimp (20-40), shelled and deveined
- 1 garlic clove, chopped
- 1 tbsp (15 ml) vegetable oil, plus more for brushing
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander seeds
- 1/4 tsp smoked paprika
- 2 tsp (10 ml) hot sauce, plus more for serving
- 2 large avocados, ripe but firm
- 1 lime, cut into wedges
- 1 tomato, thinly sliced
- 1 cup (25 g) arugula
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper, letting it hang over all four sides. Using a pastry brush, lightly coat the parchment paper with oil.
- In a food processor, purée all of the ingredients until smooth. Spread out on the baking sheet in a thin layer.
- Bake for 30 to 35 minutes or until the flatbread is golden. Let cool for 5 minutes. Cut into 4 pieces.
For this recipe, prepare a flatbread using just cottage cheese and eggs. Mix the two ingredients and spread the batter onto a baking sheet to form a very thin omelette. Cut the flatbread into four rectangles to serve as gluten-free bases for seasoned shrimp topped with spices and hot sauce. Add mashed and diced avocado for an interesting pair of textures.