Shrimp Scampi Flat Bread

Chef's notes

If you like shrimp, you will love my Shrimp Scampi Flat Bread. This recipe is elaborate yet surprisingly easy to prepare and assemble…and incredibly delicious.

Flat Bread are coated with Italian cheeses then dusted with plain Panko bread crumbs help capture scampi’s flavorful juices. Flat Bread are then topped with wild caught raw shrimp and my favorite Shrimp Scampi sauce finished with freshly crumbled feta cheese.

Flat Bread are then quick oven cooked with elevated direct heat, perfectly, crisping dough and shrimp.

Recipe will make 2 Flat Breads with one 1-lb. dough ball.

Wild shrimp are much more flavorful than farm raised. Prices are reasonable. Use an abundant amount, enough to crowd Flat Breads. Each flat bread as pictured conveniently has a 12-ounce package of 21 to 30 count Shrimp.

Feta cheese, best to buy in moist blocks submerged in brine. Most pre-crumbled feta tends to lack character.

Shaping flat bread, don’t fret. After cooked and cut, no one will notice odd shapes (see photo).

Note: A cloud does surround this recipe. My “Shrimp Scampi Flat Bread” infringe on a long standing Italian taboo. Italian traditions reject combining seafood dishes with cheeses. Growing up in Boston’s Italian North End, our most renown pizza restaurant only served anchovy pizza without cheese. Grated cheese was never offered with seafood dishes at our home (sorry Mom).

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Ingredients

Ingredients for 2 8-oz Flat Breads:

Scampi

1 1/2 pounds of Shrimp.
1 quarter pound of butter, one stick
1/2 cup of olive oil
1 tablespoon fresh lemon juice
1/4 cup of finely chopped scallions
1 tablespoon of finely chopped garlic
Salt and pepper

Flatbread Dough

2 shaped flatbreads, dough from 1 16 oz. pizza dough ball. Please see "Dough Basics" in Overview of Pizza and Flatbread.

Other Ingredients:

1 ½ cups shredded Italian cheese mix
1/2 cup plain Panko bread crumbs
Feta cheese crumbled
Optional, fresh chopped parsley

Instructions

Remove shrimp shells including tail section; devein. Rinse in cold water and pat dry. Set them aside.
In a pot, large enough to comfortably hold all the shrimp and sauce, melt the butter over low heat. Add and combine olive oil, lemon juice, scallions, garlic, salt and pepper. Remove from heat.
Preheat the oven to 525º direct heat, not convection.
When ready to assemble, remove dough from refrigerator. Cut dough in half and form into flat breads. Place them in a rimmed cookie sheet or wooden paddle coated with course corn meal if cooking on a pizza stone. Spread each with shredded cheese and sprinkle with bread crumbs.
Generously coat the shrimp in the sauce (if the butter has separated, warm the sauce slightly first). Distribute shrimp within an inch of the outside crust, scooping solids with them. Generously spoon some additional sauce and solids over the shrimp being careful not to leak under dough.
Flat breads will brown, and shrimp will be cooked through in about 8-10 minutes. Halfway through, sprinkle with feta cheese.
Optional, finish with chopped parsley. Cut into rectangles or squares. Serve and enjoy.

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Shrimp Scampi Flat Bread