Garlic prawns in garlic sauce with homemade bread and Greek yogurt sauce

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

These garlic garlic and finger-lick shrimp with homemade flatbread are ready in 30 minutes, including flatbread preparation from scratch.

Oh, I just want to eat them again.

I made a couple for lunch over the weekend thinking I'd have one, and then I'd save one for Chris for when he got back from taking our youngest son to soccer.

Um yes.

Sorry, I just left you two bites, Chris.

To be honest, you were lucky to get that.

Follow us on PINTEREST!

I have to thank Rachel’s Organic, who last week sent me a package of goodies to try on my recipes. I go through the cubes of his Greek yogurt, so I was over the moon to get a lot of that along with some other inspiring ingredients.

I immediately got to work creating new recipes (instead of my usual granola / Greek yogurt / blueberry / walnut breakfast or my tzatziki or granola bar recipes).

Creation number 1:

Chocolate cake with peanut butterIt was my peanut butter obsessed son's birthday on Friday, so I made him a giggle-inspired cake. Chocolate fudgy cake (made with Greek yogurt), layered with salted caramel and peanut butter frosting, topped with chocolate ganache and sprinkled with Italian meringue and peanuts. Waaaay on top. It was supposed to be simpler, but I was Having fun in the kitchen and kept adding, resulting in a cake of roughly 17 billion calories. I didn't actually take a picture of him because I ran out of time before I took him to the restaurant for his birthday meal. I can do it again and post it when I have worked on the slices I have already eaten (probably March or April…).

Creation number 2:

Gluten-free chocolate and marshmallow muffinsI almost have the recipe where I want it. A little more testing and you should have it in the next week or two.

Creation number 3:

These quick flatbreads with garlic, shrimp, chili, and Greek yogurt sauceSo good that you need to do double for your family to have a chance to have one before eating them all.

Homemade flatbreads were inspired by my version of Jamie Oliver, although I use four in my recipe. It is a simple mixture of flour, Greek yogurt, yeast and salt. No testing or kneading required. Once you have incorporated the ingredients, simply divide the dough into 4 pieces on a well floured surface, then roll out in ovals approx. 2mm thick Don't be afraid to use a lot of flour to roll up as the dough is a little sticky. Once you have spread the flatbreads, you can stack them with a sheet of nonstick parchment for baking between each one ready for frying. My recipe is for 4 small flatbreads. Of course, you can duplicate the recipe if you want a bigger one.

If you find that you don't need all the flatbreads, you can freeze the spread dough. Just make sure they're layered between the baking parchment, then wrap them in plastic wrap. Flatbreads can be cooked on a hot plate directly from frozen. They are a little more pasty when cooked frozen, but still taste great.

I just cooked a frozen one about half an hour ago for testing purposes, and actually made a really tasty breakfast with salted butter.

Shrimp with garlic and chili with homemade flatbread recipe:

Quick flatbread with garlic shrimp, chili and Greek yogurt sauce

Quick flatbread with garlic shrimp, chili and Greek yogurt sauce

Course: dinner

Cuisines: British, Mediterranean

Ingredients

Greek yogurt dip:

  • 120 ml of Rachel's Greek-style Greek yogurt is the best fat
  • 1/2 clove garlic, peeled and crushed
  • juice of 1/4 lime
  • 1/2 teaspoon icing sugar
  • 1/2 teaspoon white wine vinegar
  • small handful of coriander finely chopped
  • pinch of salt
  • pinch of cumin

Flat breads:

  • 125 ml of Rachel's Greek-style Greek yogurt is the best fat
  • 125 g plain / multipurpose flour plus extra for rolling
  • 1/2 teaspoon of baking powder
  • pinch of salt
  • 1 tablespoon of vegetable oil

Shrimp with garlic and chili:

  • 1 teaspoon of butter
  • 1 teaspoon of olive oil or vegetable oil
  • 1 red chili, chopped
  • 3 garlic cloves, peeled and minced
  • 28 shrimp / prawns deveined
  • 1/2 teaspoon of paprika
  • pinch of salt
  • small bunch of coriander

United Kingdom (metric) – ** Convert to US measurements USA **

Instructions

  • First prepare the Greek yogurt by combining all the ingredients of the dip in a small bowl. Mix, then cover and place in the refrigerator while preparing the rest of the meal.

  • Then make the flatbread. Place the Greek yogurt, flour, baking powder, and salt in a bowl or mixer. Mix with your hands or a dough hook until all the ingredients are combined. It should only take a minute or two.

  • Place the dough on a well floured surface. Cut into four equal pieces. Roll each piece into a ball, then roll oval approx. 2mm thick Make sure your rolling pin is floured too. Repeat with the remaining dumplings, stacking the rolled flatbreads with a nonstick parchment sheet for baking between each flatbread (make sure that none of the flatbreads touch another as they will stick together, even if they are well floured).

  • Brush a large griddle with the oil and heat until very hot. Place the flatbreads on the griddle and cook for approx. 2 minutes on each side, until they have iron lines and swell slightly.

  • As soon as the flatbreads are cooked, cook the shrimp. Melt the butter and oil in a frying pan and add the chilies and garlic. Cook over medium-low heat for 30 seconds until fragrant (do not overcook or garlic may burn). Add shrimp, paprika, and salt, turn heat to medium and cook for 2-3 minutes, stirring frequently, until shrimp are pink and cooked through. Turn off the heat and add the coriander.

  • Put the flatbreads on a plate, add the fresh spinach and top with the shrimp. Drizzle the garlic / chili oil from the pan over the top, then pour a little of the Greek yogurt sauce.

  • Serve with the rest of the Greek yogurt sauce.

Recipe Notes

Freeze any unused rolled dough in layers between the baking parchment and wrapped in clear plastic wrap / plastic wrap (I duplicated the recipe to make 8 flatbreads and then frozen 4) Flatbreads can be cooked on a hot plate directly from frozen . They are a little heavier when cooked frozen, but still taste great. . Nutritional information is per serving.

Hi, I'm Nicky

I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.

read more

GarlicHomemadeWith PrawnsGreek Pan

0 Compartir