Cooking has been one of the things keeping the Smith Family sane and well fed during these times. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
PrintThe Smith Family’s Grilled Shrimp Flatbread (Mid East Taco)
- Yield: 0 family style 1x
Ingredients
Scale
- 8 Flatbreads
- 32 oz Shrimp (4 per sandwich)
- 8 oz Zhoug
- 16 oz Labneh
- 2 Persian Cucumbers (julienned)
- 2 tbsp Salted Capers (rinsed, dried, and fried)
- 2 cups Cabbage (julienned)
- 2 Scallions (diced)
- 1/4 cup Parsley (chopped)
- 1/4 cup Cilantro (chopped)
- 1 Lemon (juice and zest from)
- 2 tsp Corriander
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Sumac
Pickled Onions
- 1 red onion
- 1 cup White Vinegar
- 1/4 cup water
- 1/2 sugar
- 1 tbsp salt
- 2 tsp mustard seed
- 1 tsp coriander seed
- 1 tsp peppercorns
- 1 Clove
- 1 bay leaf
Instructions
- Cut Red Onion into thin half moons.
- Put sugar, salt, vinegar and water in sauce pan and stir while bringing to boil.
- Place Mustard Seed, coriander seed, pepper, clove and bay leaf in mason jar. Stackonions on top of spices.
- Let pickling liquid come to a boil and once the solids have dissolved – pour over onions
- into Mason jar. Fill until onions are covered. Put lid on and let cool on kitchen counter.Can be made hours before but better after two days.
- On the day –
- If frozen shrimp – thaw. Toss shrimp in olive oil, lemon zest, coriander, garlic powder,smoked paprika, and sumac. Skewer (should be able to fit 6-8) and grill. No need to addsalt.
- Prep veggies.
- Toss parsley, cilantro, scallions, and cabbage in lemon juice and some olive oil (justenough to coat). Season with salt and pepper
- Toast flatbreads – oven, pan, toaster – doesn’t matter.
- Place a healthy smear of Labneh on flatbread. Plop on a couple fried capers. Then 4grilled shrimp. A sizable dollop of Zhoug. Notch in the cucumber and cabbage slaw.Toss a couple Pickled Onions on top. Mini glug of olive oil. Sprinkle some finishing salt on top. Devour.
- Category: Appetizer or Main
- Cuisine: Middle Eastern
