Roasted Asparagus
Summertime is not the time to be inside cooking over a hot stove. If you have dreamed of having an outdoor pizza oven, you’ll be happy to know that pizza ovens are quite versatile and can cook much more then just pizza. Almost anything you can make in a conventional oven can be made in a pizza oven: sizzling chicken thighs, roasted zucchini, seared garlic shrimp. Kalamazoo recommends using cast iron fajita pans right on the baking deck. Soon, you’ll be making a variety of meat and vegetable dishes without ever going inside.
Follow these 4 easy steps:
1. Season the meat or vegetables with salt and/or spices. Add garlic or onions if desired.
2. Toss with oil (olive or vegetable)- the oil will help the food cook evenly
3. Place in cast iron fajita pan and roast to desired doneness (145F – beef, lamb, pork, fish, 165F – poultry)
4. Remove from oven and finish seasoning with lemon or lime juice or fresh herbs
Try this Spanish influenced recipe:
CC Image courtesy of Clay Junell on Flickr
Sizzling Garlic Shrimp
- ¾ pound small or medium shrimp, shelled
- Sea salt
- 5 tablespoons extra virgin olive oil
- 3 tablespoons minced garlic
- 2 tablespoons minced flat-leaf parsley, divided
- 2 tablespoons dry sherry
- Crusty bread for dipping.
Instructions
1. Heat oven to 500F
Sprinkle shrimp with salt and let sit while you mince the garlic and parsley. Toss shrimp with olive oil, garlic, and half of parsley. Transfer shrimp to fajita pan.
3. Slide shrimp in oven and cook until almost opaque, about 3-4 minutes
4. Take pan out and sprinkle shrimp with sherry. Cook until shrimp are opaque and sherry evaporates and sauce thickens slightly.
5. Sprinkle with remaining parsley. Serve immediately with bread for sopping up the sauce.
Serves 4
Click Here To Submit A News Tip Or Story