Spicy Fennel and Shrimp Flatbread with Garlic Caesar
Total Time: 20 minutes
Everyone knows that autumn is the season for crisp apples, sweet potatoes and a variety of squashes, but I enjoy pairing these classics with another fall favorite—fennel. Fennel is a flavorful herb and vegetable with a mild licorice flavor. It consists of three parts: the bulb, stalks and leaves, and they can all be used in cooking. I like to roast fennel to bring out its sweetness, add to soups and stews, or simply sauté with olive oil. For a quick weeknight meal, sauté a thinly sliced fennel bulb with chopped garlic, shrimp, fresh lemon juice, red pepper flakes and diced tomatoes. Combine the contents of a DOLE® Garlic Caesar Kit and place the salad on individual portions of flatbread. Then top with the warm shrimp and fennel mixture for a savory dinner. Visit Salads.Dole.com for this recipe and others to inspire and feed your culinary imagination!
Heat oil in large skillet over medium-high heat. Add garlic, fennel and salt. Sauté for 3 minutes, stirring occasionally or until vegetables are tender. Add shrimp, juice, red pepper flakes and tomatoes. Stir and cook 4 to 5 minutes or until shrimp turns pink.
Combine greens and salad kit ingredients; toss to coat greens. Divide salad equally between naan. Top with warm shrimp. Served open face or roll up.
Note: Shrimp mixture can be made ahead and served cold.
6 to 8 naan flatbreads or pita halves
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 small fennel bulb, halved, cored and thinly sliced, green parts included
3/4 teaspoon salt
1 lb. medium-large raw shrimp, deveined, shelled, tail off
2 tablespoons fresh lemon juice
1/4 teaspoon red pepper flakes
2 Roma tomatoes, coarsely chopped
1 pkg. DOLE® All Natural Garlic Caesar Salad Kit, greens chopped
to you by Amy Tobin
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