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
Historians have found proof that recipes existed back into antiquity, certainly as far back into recorded history as early Egypt, and quite possibly further than that. However, generally, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius informs us how the Romans made use of a good variety of spices and herbs, including a few you will know for example basil, mint and dill. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new foods and spices created an explosion in recipe publications, most of which are kept safe in academic collections. During the succeeding few hundred years, the wealthy families of the West competed to serve the most extravagent meals, and as a result the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes common in their social group. By the arrival of the 1900s, cooking books were highly popular mostly as a result of increased literacy, people having increased free time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chile Rubbed Shrimp Vera Cruz Pizza recipe.
