Saucy Shrimp Flatbread

So many of my flatbread recipes start out as a creative attempt to reinvent really good leftovers from a meal I made at home, or a night out. That’s satisfying, because I love to be thrifty and creative at the same time. And making a flatbread recipe using leftovers stretches a portion for one into something shareable, so you don’t have to fight with your better half over that piece of steak or chicken. I guess you could say that many of my most successful recipes were created to ensure domestic harmony. Making a pizza for two people to share is way better at that, wouldn’t you agree?

This flatbread recipe came to me when I was making a quick cherry tomato based sauce for pasta. I had a little leftover sauce, so I added it along with some shrimp onto a baked flatbread, and the rest is saucy history.

Food smarties keep a bag of sustainably farmed or wild shrimp in the freezer to grab when dinner is needed. They thaw out quickly, are basically fat-free, and they’re a delicious and versatile source of protein. The fresh basil or mint is an important last minute touch, so don’t skimp. Just rip it up and throw it everywhere.

Here’s to leftovers, as well as partners willing to share them!

-Amy at Flatout