Garlic Shrimp Naan Pizzas
with Ricotta, Grana Padano & Beet Side Salad
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
Wanna give your pizza instant pizzazz? Try on a topping of seared shrimp for a 15-minute marvel of a meal. They cook up to pink perfection super quickly in a pan, with garlic for fragrance and parsley for punch. Drop the nibbly curls over baked rounds of naan spread with the double-cheese power of ricotta and Grana Padano. Beet strips colour a baby greens side salad spritzed with white balsamic.
We will send you:
- 285g Shrimp
- 100g Matchstick beets
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 1 Bunch of parsley
- 30ml White balsamic vinegar
- 60g Ricotta
- 25g Grana Padano (contains rennet)
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Shrimp, Sulphites, Wheat
You will need:
Medium pan (non-stick if possible)
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
15 g
Saturated Fat
6 g
Sodium
2340 mg
Total Carb
70 g
Sugars
9 g
Protein
38 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Mince the garlic. Roughly chop the parsley leaves and stems. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the spices and S&P. In a medium bowl, combine the ricotta, ½ the Grana Padano, 1 tbsp olive oil (double for 4 portions), all but a pinch of the remaining spices and S&P.
Bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the ricotta mixture. Bake, 10 to 12 min., until the edges of the naan are golden. Transfer to a cutting board.
Cook the shrimp
Meanwhile, in a medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add ½ the parsley; toss well.
Make the salad
Meanwhile, in a large bowl, combine the vinegar, 2 tbsp olive oil (double for 4 portions), the remaining spices and S&P. Add the baby greens and beets; toss well.
Assemble the pizzas & serve
Top the pizzas with the shrimp and remaining parsley. Cut into wedges. Divide the pizzas between your plates. Serve the salad on the side and garnish with the remaining Grana Padano. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
