Chef: Todd Richards
Seafood: shrimp
Produce: cilantro, red onion, cucumber, garlic, avocado
Dairy: Habanero pineapple yogurt
Other: olive oil, white wine, flat bread
Cooking Method:
Ingredients:
4 Shrimp (peeled & deveined)
2 oz. Habanero Pineapple Yogurt
8 Leaves of Cilantro
1/4 Red Onion
1/4 Cucumber
2 tsp. Olive Oil
1/2 tsp. Crushed Garlic
1/2 cup White Wine
1 Avocado
1 Flat Bread
Procedure:
Cut shrimp in to thirds. Heat half the olive oil and sauté shrimp and garlic. Deglaze with white wine
and season with sea salt. Cook until all liquid has evaporated. Peel and dice avocado. Slice red onion as thin as possible. Peel and dice cucumber. Toast flatbread in the broiler or in a pan. Place on cutting
board. Top flat bread with yogurt. Arrange shrimp, cucumber and avocado on flat bread. Add sliced red onion and cilantro. Cut into wedges and serve. Recipe can be multiplied 10 times, excluding olive oil.
Modifications:
Chicken can be added or substituted. Also can be made with sausage such as chorizo. With the acidity of the yogurt citrus fruits should not be added. Chicken can be added or substituted. Also can be made with sausage such as chorizo. With the acidity of the yogurt citrus fruits should not be added.
Restaurant: Rolling Bones
Recipe Type: Authentic
Recipe Author: Chef Todd Richards
Recipe Source: http://peachtreeroadfarmersmarket.com/pdf/recipes/2010/prfm_recipe_shrimp-scampi-flat-bread.pdf
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