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Old 03-22-2005, 01:22 AM   #1
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Grilled Shrimp and Cilantro Pesto Pizza (TNT)

Grilled Shrimp and Cilantro Pesto Pizza
1 (.25 ounce) pkg active dry yeast [2 1/4 t]
3/4 c warm (105 to 115 degrees F) water
1 3/4 to 2 c unbleached AP flour + additional for kneading and dredging
1 1/2 t salt
3 t olive oil, divided + more for brushing dough
2 c grated Monterey Jack
Cilanto Pesto, see below
Grilled shrimp, see below
Cilantro leaves for garnish

In a small bowl whisk together the yeast and 1/4 c of the warm water. Let sit for 5 minutes to proof (i.e. get bubbly). Place 1 3/4 c of flour in a large bowl with the salt. Add the yeast mixture, the remaining water and 2 t of olive oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 t oil, add the dough and turn to coat. Cover and put in a warm place until doubled in size, about 1 to 1.5 hours.

Preheat the grill to medium-high. Once the dough has risen, divide it in half and set aside one of the halves for another use. Divide the remaining half into 4 balls. Roll each ball into an 8-inch circle. Brush each circle with olive oil on both sides until golden brown. Add 1/2 c grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilanto leaves.

Cilantro Pesto
3/4 c fresh cilantro leaves
1/4 c parsley leaves
2 cloves garlic, coursely chopped
2 T pine nuts
1/4 grated fresh Parmesan
1/2 c evoo
salt & freshly ground black pepper

Put all ingredients into the work bowl of a food processor. Process until smooth. Season with S&P to taste.

Grilled Shrimp
16 large shrimp, peeled and deveined
evoo
salt and freshly ground pepper

Preheat the grill to high. In a large bowl, toss the shrimp with enough evoo to lightly coat and season with S&P. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.



I didn't use the grill for this ... I just put the pizzas under the broiler instead and flipped them over to brown the other side when the first was done. They turned out terrific. I quickly cooked the shrimp on the stove-top as well.


Z
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Old 03-23-2005, 06:29 AM   #2
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Thumbs up

Awwwww that recipe makes me long for the "lazy", hot days of July and August. It sounds terrific, a nice jug of ice tea, a fruity dessert and it would be an awesome meal.

Happy cooking to all
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Old 03-23-2005, 06:34 PM   #3
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Zereh, this sounds marvelous. Would you mind if I omitted the cilantro, my taste buds have not yet acquired a taste for it. I could substitute basil or nothing.
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Old 03-24-2005, 01:21 AM   #4
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You can use whatever you'd like, Norgeskog! It's your show and you're in charge!!! Give it whirl with fresh basil. =) (If you used nothing in place of the cilantro you'd end with an oily and not very tastey mess.)

I really do think you should ease yourself into the whole cilantro world though, it's such good stuff. It has a crisp, clean, green taste. It adds that perfect fresh zing. It smells heavenly too.

Let me dig around for this superduper pico de gallo recipe I have. That was the first recipe I ever used fresh cilantro in; I tasted it without the green stuff and then I tasted it with. It added a whole new layer of flavor. Now I'm hooked on cilantro.


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Old 03-24-2005, 08:32 AM   #5
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Or you could sub flat leaf parsley for the cilantro.
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Old 03-24-2005, 06:49 PM   #6
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Quote:
Originally Posted by Zereh
You can use whatever you'd like, Norgeskog! It's your show and you're in charge!!! Give it whirl with fresh basil. =) (If you used nothing in place of the cilantro you'd end with an oily and not very tastey mess.)

I really do think you should ease yourself into the whole cilantro world though, it's such good stuff. It has a crisp, clean, green taste. It adds that perfect fresh zing. It smells heavenly too.

Let me dig around for this superduper pico de gallo recipe I have. That was the first recipe I ever used fresh cilantro in; I tasted it without the green stuff and then I tasted it with. It added a whole new layer of flavor. Now I'm hooked on cilantro.

Z
The pallet may be ready for the stuff, the tummy is not.
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Old 03-24-2005, 06:50 PM   #7
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Quote:
Originally Posted by Rainee
Or you could sub flat leaf parsley for the cilantro.
normally that is what I use
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