Mango Habanero Shrimp Flatbread
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
2 naan flatbreads (you could use regular pizza crust)
1 pound medium shrimp, peeled and deveined
2 Tablespoons olive oil
½ teaspoon freshly cracked black pepper
1-1/2 teaspoons cajun seasoning
1 Tablespoon butter
2 teaspoons minced garlic
½ cup crumbled Quesco Fresco (Feta could be used)
¼ cup chopped green onions
½ cup prepared Mango Habanero Salsa
Preheat the oven to 425 degrees F.
Prepare the Mango Habanero Salsa.
Sprinkle water on the naan bread. Pre-bake the naan bread for about 3 – 5 minutes or per package instructions. When finished, remove from oven and set aside.
In a medium bowl add the shrimp. Sprinkle with salt and pepper. Toss with olive oil and cajun seasoning.
In a large skillet over medium heat, melt butter. Add the shrimp and cook for about 2 minutes, and turn to cook the other side. Add minced garlic and stir continuously for about a minute. Stir to cover shrimp with butter and garlic.
Pour shrimp over naan bread. Divide evenly between the two flatbreads.
Sprinkle Queso Fresco (or feta) cheese and green onions on top of each flatbread.
Bake for 7 to 8 minutes (time may vary depending on oven.)
Remove from oven.
Add ¼ cup mango habanero salsa to each flatbread.
Slice and serve.