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Shrimp and Chorizo Flatbreads

14 ounces diced tomatoes, drained, 1/4 cup of the juices reserved
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon chopped thyme
1 small shallot, minced
1 garlic clove, minced
2 tablespoons flat leaf parsley (coarsely chopped)
2 pinches crushed red pepper flakes
salt, to taste
fresh ground pepper, to taste
12 cup hummus (good-quality prepared hummus)
4 pocketless pita breads
12 cup thinly sliced spicy chorizo sausage (2 ounces)
12 lb shelled and deveined shrimp, halved lengthwise (medium to large shrimp)
14 lb manchego cheese, shredded (1 cup)


Preheat the oven to 500F and position a rack in the center. In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper. Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego. Make sure the oven is real hot! Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted. Transfer the shrimp and chorizo flatbreads to a work surface. Using a slotted spoon, top with the tomato dressing. Quarter the flatbreads and serve at once. **The tomato dressing can be refrigerated overnight. Bring to room temperature before spooning onto the flatbreads. Enjoy!

Source: www.food.com