Preheat oven to 425 degrees. Separate sandwich thins and lay halved sides up on a parchment-lined baking sheet. Spray with nonstick cooking spray and bake 5 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Mini pesto pizzas topped with shrimp. We can't wait to dig into these for an afternoon snack.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 multigrain sandwich thins, split | ||
| 8 tbsp. Gustare Vita pesto sauce | ||
| 1 c. fully-cooked frozen baby shrimp, thawed | ||
| 1 c. shredded Monterrey Jack cheese |
Things To Grab
- Parchment paper
- Baking sheet
- Hy-Vee nonstick cooking spray
Directions
Remove bread from oven and spread each slice with 1 tablespoon pesto. Top with 2 tablespoons baby shrimp and sprinkle evenly with cheese.
Bake for 5 minutes or until shrimp is opaque and cooked through and cheese is melted. Serve immediately.
Nutrition facts
Servings
370 Calories per serving
2 shrimp pizzas
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 80mg
- Sodium: 780mg
- Total Carbohydrates: 27g
- Protein: 19g
Daily Values
0%
Iron 10%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Courtesy of Seafood Nutrition