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Shrimp and Chorizo Flatbreads

Jose Garces
pitas topped with good-quality prepared hummus, fresh shrimp and spicy slices of chorizo
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean, tapas
Servings 4


  • One 14-ounce can 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 coarsely chopped flat-leaf parsley
  • Pinch of crushed red pepper
  • Salt and freshly ground pepper
  • 1/2 cup prepared hummus
  • 4 pocketless pita breads
  • 1/2 cup thinly sliced chorizo 2 ounces
  • 1/2 pound shelled and deveined raw medium shrimp halved lengthwise
  • 1/4 pound Manchego cheese shredded (1 cup)


  • Preheat the oven to 500° 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. 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.


This recipe is sponsored by Mediterranean Supermarket 
Keyword mediterranean tapas, side dish, spanish tapas, tapas