Apologies for not posting for the past few weeks. I was called into the office on short notice for some intense projects – but will be working at home for a couple of weeks, so we’ll try to make up for lost time.
Meanwhile, Tina has been busy organizing delicious seasonal recipes that go great with tailgating or football parties in front of your flat screen. Here’s one for grilled shrimp pizza, which is one of our favorites. Credit Wolfgang Puck’s Express counter at the Gelson’s Market near Tina’s former workplace. If you haven’t had his spicy shrimp creation, or his barbecue chicken pizza, do yourself a favor.
This one, you can make yourself. Give Wolfgang the day off. We’ll pair it with a six-pack of Sam Adams Octoberfest, a robust but smooth seasonal offering we discovered at the L.A. County Fair. Enjoy.
Grilled Shrimp Pizza From Food Network magazine
Active time: 35 minuets. Serves 4
• ¾ pound medium shrimp, peeled and deveined
• 1 red onion, sliced into rounds
• ¼ cup extra-virgin olive oil, plus more for brushing
• ½ teaspoon dried oregano
• Kosher salt and freshly ground pepper
• 1 pound prepared pizza dough, at room temperature
• 1 cup cherry or grape tomatoes, halved
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
Preheat a grill to medium-high. Toss shrimp and onion in a bowl with olive oil and oregano. Season with salt and pepper.
Stretch the pizza dough into a roughly 8-by10 rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes.
Remove with tongs and put cooked- side up on a cutting broad. Brush with olive oil.
Grill the shrimp and onion, turning until the onion softens and the shrimp are lightly charred, about 5 minuets.
Top the curst with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minuets.
Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.
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