I’ve always been kind of hooked on pantry oddities—things like fancy mustard spreads, barrel-aged hot sauce, Salsa Macha and, yes, spreads of all kinds.
I snagged a jar of Cento brand cherry pepper hoagie spread (not an affiliate link) a while back because I love the briny heat it adds to sandwiches. But today, I’m just not in the mood for another sub.
I want something else. Something that’s not a stir-fry, either. Something quick but still impressive.
The Prompt
I have a jar of Cento brand cherry pepper hoagie spread. I want to use it in a recipe, but I’m not in the mood for making a sandwich. Maybe something with shrimp that’s not a stir-fry?
Gippity Kitchen Says:
Hey Stephen!
No sandwiches and no stir-fries, huh? Let’s go for something that feels light, fresh, and bright—something that lets those spicy, tangy cherry peppers shine without feeling too heavy.
I’m thinking a Spicy Cherry Pepper Shrimp Flatbread.
Picture crisp naan or flatbreads layered with that punchy cherry pepper spread, juicy shrimp, bubbly melted cheese, fresh herbs, and creamy avocado. The result is a fun twist, somewhere between a pizza and a tartine but completely its own thing. Quick to throw together, it’s bursting with color, flavor, and just the right amount of heat.
This flatbread is all about layers:
- the cherry pepper spread sets a tangy, spicy foundation;
- shrimp brings in a sweet, salty flavor;
- and fresh veggies plus avocado round it out.
It’s going to sing on your palate, and it’s still super quick.
Spicy Cherry Pepper Shrimp Flatbread
This spicy shrimp flatbread features a bold cherry pepper hoagie spread, fresh veggies, melted cheese, and creamy avocado. It's a quick meal that bursts with tangy heat and vibrant flavors, perfect for a casual lunch or dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/2 cup Cento cherry pepper hoagie spread
- 2 naan or flatbreads
- 1 cup shredded mozzarella cheese
- 1/2 cup cotija cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup arugula
- 1/4 cup fresh basil, chopped
- 1 avocado, sliced
- Juice of 1 lemon
- Salt and pepper to taste
- Crushed red pepper flakes (optional for extra spice)
- Sliced red chili (optional for garnish)
Instructions
-
Prepare Shrimp:
- Pat the shrimp dry with paper towels. In a bowl, mix the shrimp with 1 tablespoon of olive oil and a pinch of salt and pepper.
-
Saute Shrimp:
- Heat the remaining tablespoon of olive oil over medium-high heat in a large skillet. Add the shrimp and saute for 2 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
-
Assemble Flatbread:
- Preheat your oven to 400°F (200°C).
- Place the naan or flatbreads on a baking sheet.
- Spread a generous layer of the cherry pepper hoagie spread over each flatbread.
-
Add Toppings:
- Sprinkle shredded mozzarella cheese evenly over the flatbreads.
- Distribute the cooked shrimp, cherry tomatoes, and red onion slices over the cheese.
- Crumble cotija cheese on top for an extra layer of flavor.
-
Bake Flatbread:
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
-
Finish with Fresh Ingredients:
- Remove from the oven and immediately top with fresh arugula and chopped basil.
- Add slices of avocado on top and drizzle with lemon juice.
-
Serve:
- For an extra kick, sprinkle with crushed red pepper flakes and garnish with sliced red chili if desired.
- Cut the flatbreads into slices and serve hot.
The vibrant cherry pepper spread sets the tone for this dish, while the shrimp bring a savory-sweet note. It’s the kind of meal that can come together quickly but still feels special. These flatbreads will become your go-to option when you need something more exciting than a hoagie but not as involved as a big, saucy pasta.
The Verdict
I could not stop grinning while eating this.
The cherry pepper hoagie spread took the shrimp to another level—spicy, tangy, and just plain fun. The mozz and cotija melted into creamy, savory layers. The avocado and arugula brought that garden-fresh finish, and a squeeze of lemon brightened everything up.
I started out wanting to break away from my routine, and this recipe hit that sweet spot perfectly—familiar enough to not scare anyone off but adventurous enough to spark an appetite.
Again, the cherry pepper spread is the star here.
Flatbread is my new favorite canvas for bold flavors, and this particular combination is a winner.
