Thai Shrimp Pizzettes with Coconut and Chiles
Yields: 4 (6-to-8-inch) pizza servings
Green curry paste, available in the Asian section of the grocery, contains green chiles, lemongrass and other tasty seasonings. Ingredients include enough shrimp for nibbling before scattering the bulk of them on the pizzettes.
Broccoli Rabe and Garlic Bruschetta
Yields: 8 servings For the shrimp pizzettes:
Hearty greens such as broccoli rabe, kale, Swiss chard and spinach are interchangeable here. A quick sauté until greens are wilted keeps dark colors brilliant. Pile the greens, still dripping with olive oil, atop the toasted bread for an appetizer or delicious side with pasta or pizza.
For the sautéed broccoli rabe: 8 oz broccoli rabe, chopped 1 large garlic clove, thinly sliced
2 Tbsp extra-virgin olive oil 1
/8
Pinch of red pepper flakes (less than 1
tsp kosher or sea salt /8
tsp)
For the bruschetta: 8 slices (½-inch-thick) of Italian country (or gluten-free) bread
2 Tbsp extra-virgin olive oil
For the sautéed broccoli rabe, in a large skillet on the stovetop, heat 2 tablespoons of water and add the broccoli rabe and garlic. Cook until soft, 6 to 8 minutes. Drizzle with the olive oil and season with the red pep- per flakes and salt. Adjust the season- ings to taste.
For the bruschetta, prepare a medium-hot fire in the grill. Brush each slice with the olive oil and grill 1 to 2 minutes per side, or until it has good grill marks.
Spoon a heaping tablespoon of the wilted broccoli rabe on each bruschetta and serve warm.
40 Long Island Edition
1 lb large shrimp (31 to 35), peeled and deveined
Extra-virgin olive oil for brushing 1 lb prepared pizza dough, whole wheat, natural grain or gluten-free if preferred Unbleached all-purpose flour or gluten-free flour for rolling out and dusting ¼ cup chopped fresh cilantro
For the green curry coconut sauce, stir to- gether the coconut milk, green curry paste and lime juice in small bowl. Set aside.
For the shrimp pizzettes, soak 8 (12- inch) bamboo skewers in water for at least 30 minutes.
Prepare an indirect medium-hot fire in the grill, with heat on one side and no heat on the other.
Thread the shrimp onto the prepared skewers and brush with olive oil.
Grill shrimp over direct heat for 3 to 4 minutes per side, or until firm, opaque and pink.
Divide the dough into four portions. On a floured surface, pat or roll
each portion into a 6-to-8-inch-diam- eter circle.
Line a baking sheet with parchment paper. Brush olive oil into a circle that’s a little larger than a pizza, and then place a pizza on the oiled circle. Brush the top of the pizza with olive oil.
Lift the pizza by holding the ends of the parchment paper. At a height of about 6 inches above the grill, flip the circle of dough onto the hot side of the grill grates. Quickly peel off the parchment and close the lid. Grill the pizza base for 2 to 3 minutes, or until it has good grill marks. Turn the pizza with tongs and move it to the indirect heat side.
Spread the pizza with one-quarter of the green curry coconut sauce. Cover and grill for an additional 2 to 3 min- utes, or until the topping has melted.
Repeat the process with the other pizzas. To serve, top each pizza with grilled shrimp and cilantro.
Source: Patio Pizzeria, by Karen Adler and Judith Fertig; adapted, with the permission of Running Press.
EAT BETTER. EAT LOCAL.
www.NaturalAwakeningsLI.com
For the green curry coconut sauce: 1 cup fresh or canned coconut milk, well shaken
2 tsp green curry paste Juice of 1 lime (about 1 Tbsp)
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56
