The following recipes are short and easy for those long summer evenings. Serve the shrimp with basmati rice and sauteed broccoli rabe (also called rapini in some markets) or spinach and a fruity white wine. Serve the pizza with a fresh green salad and iced tea.
SWEET AND SOUR SHRIMP
Preparation time: 25 minutes
Cooking time: 10 minutes
Yield: 4 servings
1/3 cup teriyaki sauce
3 tablespoons frozen pineapple-juice concentrate
1 tablespoon plus 1 1/2 teaspoons rice vinegar
1/2 teaspoon hot sauce plus more to taste
1/2 teaspoon cornstarch
1/2 fresh pineapple or one can (20 ounces) unsweetened pineapple chunks, drained
2 teaspoons canola oil
1 piece (1-inch) ginger root, peeled, minced
1 pound large shrimp, peeled, deveined
1 bunch green onions, cut into 1-inch lengths
1/4 teaspoon salt or to taste
1. Whisk together teriyaki sauce, pineapple-juice concentrate, vinegar, hot sauce and cornstarch in small bowl. Set aside.
2. If using fresh pineapple, peel pineapple half with large knife. Cut lengthwise into 4 wedges and crosswise into 1/4-inch thick slices.
3. Heat 1 teaspoon of the oil in wok or large non-stick skillet over high heat until very hot. Add ginger; stir-fry until fragrant, about 30 seconds. Add shrimp; stir-fry until pink, 2 to 3 minutes. Transfer to medium bowl.
4. Heat remaining 1 teaspoon oil until very hot in same wok. Add pineapple and green onions; cook, stirring occasionally, until pineapple is brown in spots, about 4 minutes. Add reserved sauce mixture and shrimp. Heat through, about 1 minute. Adjust seasoning with salt.
Nutrition information per serving:
Calories ………… 240 Fat …………. 5 g Saturated fat .. 0.6 g
% calories from fat .. 19 Cholesterol .. 175 mg Sodium …… 1,095 mg
Carbohydrates …… 25 g Protein …….. 25 g Fiber ………… 2 g
CARAMELIZED ONION AND OLIVE PIZZA
Preparation time: 30 minutes
Cooking time: 20 minutes
Yield: 4 servings
1 1/2 teaspoons olive oil
2 large sweet white onions, such as Vidalia or Walla
Walla, thinly sliced
1/4 cup water
3 cloves garlic, minced
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon salt or to taste
Freshly ground black pepper to taste
1 pound prepared pizza dough
2 ounces creamy goat cheese
8 pitted black olives, chopped
Cornmeal or flour
1. Heat oven to 450 degrees. Heat oil in large non-stick skillet over medium-high heat. Add onions; cook, stirring occasionally, until golden and tender, 10 to 15 minutes. Stir in water, garlic and rosemary. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Season with salt and pepper.
2. Roll dough into 12-inch circle on lightly floured surface. Transfer to lightly oiled 12-inch round pizza pan or large baking sheet dusted with cornmeal or flour. Spread onion mixture over dough. Crumble goat cheese and scatter over onions along with olives.
3. Bake pizza in lower third of oven, until edges are golden and topping is bubbling, 10 to 20 minutes. Slice into wedges and serve.
Nutrition information per serving:
Calories ………… 525 Fat ………… 9 g Saturated fat .. 2.9 g
% calories from fat .. 15 Cholesterol … 5 mg Sodium …… 1,030 mg
Carbohydrates …… 94 g Protein ……. 16 g Fiber ………… 6 g
