OCEANS 97 SHRIMP, CAPER, AND RED ONION PIZZETTAS
6 mini naan flat breads
1, 5-ounce can Oceans 97 New Orleans BBQ Shrimp Pate
¼ cup mascarpone cheese
½ cup red onion, finely chopped
½-pound raw medium size shrimp, peeled and deveined
2 tablespoons capers, drained
1 cup mozzarella cheese
½ cup parmesan, shaved
1 tablespoon fresh parsley, chopped
Preheat oven to 400 degrees.
Cover a rimmed baking sheet with foil and coat with non-stick cooking spray. Place the naan flatbreads on the baking sheet in a single layer.
Combine the shrimp pate, mascarpone, and ¼ cup of the onion in small bowl. Evenly divide this mixture and spread a layer on each of the flatbreads. Lay 3 or 4 of the raw shrimp on top of the sauce to cover. Sprinkle about 1 teaspoon of the capers over the shrimp followed by the mozzarella cheese.
Bake for 7-10 minutes until the shrimp are pink and the cheese is melted and lightly browned.
Let rest for 5 minutes. Top evenly with the remaining red onion and the shaved parmesan. Garnish with chopped parsley and devour!