Ingredients
PIZZA
1 12-inch pizza shell
8 oz mozzarella cheese, shredded
4 oz monterey jack cheese shredde
8 oz ripe tomatoes, thinly sliced
4 shrimp (16-20 size), split & tossed, in 1/4 c chile rub
2 tbsp green scallion tops, thinly sliced
1 tsp texas gremolata (garnish)
CHILE RUB
2 tsp garlic, finely chopped
1 tbsp chile powder
1 juice from 1 lime
1/2 cup olive oil
1 tbsp cilantro, finely chopped
1 salt & pepper to taste
TEXAS GREMOLATA
2 tbsp lime zest, finely chopped
2 tbsp garlic, finely chopped
1 cup cilantro, finely chopped
Directions
Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl
until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield:
3/4 cup (enough for
12 large split shrimp).
Prepare Texas Gremolata: Combine all gremolata ingredients in a small
mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats.
Yield: 1 1/4 cup (use just 1 teaspoon per pizza).
Assemble Pizza: Make up by layering the ingredients in order listed.
Bake at 425'F for 15-20 minutes, or until crust is nicely browned.
Source: Evelyne Slomon, Pizza Today, April 1993.
Servings: 1 12" pizza
Chile Rubbed Shrimp Vera Cruz Pizza Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Mexican; Pasta; Pizza
The History of Recipes
It is possible to follow the history of `recipes` way back into the distant past, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these old cook books were just basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to experts is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were split into starters, main meal and dessert, something that is very familiar to us today. Aspicius also describes how the ancient Romans made use of a good variety of herbs, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Later, there are two recipe books published in the 14th Century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that appears on menues today, but rather accounts of the types of meals on the menues of the rich and wealthy people of that time. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the East, such as parsley and basil. These new herbs and spices was responsible for an eruption in recipe publications, some of which still exist in private cookery archives. By the time we get to the 20th century, recipe books are highly popular as a result of increased literacy, people having more free time and disposable income. The arrival of television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chile Rubbed Shrimp Vera Cruz Pizza recipe.
