You know when that glass of wine before dinner gives you the inspiration to create…and then, by the third glass, you’ve done some serious creating….and then completely forgot how you did it? Well, that’s kind of the case with this particular recipe. However, I’ve been perfecting this beauty for about 4 years – changing up flavors, adding new elements and, Watson, I do believe we’ve got it!!!
To all of our fans, friends, sponsors and colleagues who have helped to make into the Soup such a great success, this is my own way of saying thank you…so very much! I LOVE MY JOB!!!!!
Naan with Herbed Goat Cheese, Pineapple Chutney and Roasted Shrimp
Ingredients:
Herbed Goat Cheese:
- 1/2 Pound Goat Cheese (Chevre)
- 1/4 Pound Cream Cheese
- 3-4 T. Sour Cream
- 4 T. Fresh Cilantro – fine mince
- Juice of 1 lime
- S&P to taste
- Get out your Cuisinart! Let the goat cheese and cream cheese stand at room temperature until soft, about 20 minutes. Put all ingredients in your mixer and pulse until well incorporated. You don’t want this to be too stiff, so add a little heavy cream if you need to; otherwise it will be difficult to spread on the Naan.
- Let sit, covered, in the frig at least two hours, overnight if you can. When ready to prepare the dish, let it come up to room temperate, thin if necessary and adjust your seasonings.
Pineapple Chutney:
- 2 T. Vegetable Oil
- 1 Small Yellow Onion, small dice
- 1 each Medium Red Pepper and Yellow Pepper, small dice
- 2 cloves Garlic
- 1 T. Fresh Ginger – finely diced
- 2 14 oz. cans crushed pineapple, with juice
- 1 T. Rice Wine Vinegar
- 1 bottle Sweet Chile Sauce (you can find it in the Asian section of your grocery store)
- 3-4 T. Curry Powder
- S&P to taste
- In a large sauce pan, sauté the onion, peppers and garlic until soft, about 5 minutes. Add the ginger and cook another 2-3 minutes until fragrant.
- Add pineapple (with juice), chile sauce, vinegar, curry powder and S&P. Reduce heat to a low simmer and cook down for at least 30-40 minutes, stirring frequently. Your goal here is to meld the flavors and reduce the amount of liquid in your chutney. Feel free to spice this up with red pepper flakes, jalapeno…whatever you like. Don’t make it too hot, though, or the chutney will overshadow the shrimp and goat cheese.
Yogurt Cilantro Sauce:
- 1/2 Pound Greek Yogurt
- 1/4 C. Heavy Whipping Cream
- 1/2 C. Finely minced Cilantro
- Juice of 1 lime
- 1-2 T. Cumin Powder
- Drain the yogurt in a thin mesh colander over a large non-metallic bowl. Make sure there’s enough room underneath the screen for the liquid to drain freely. Cover with plastic wrap and put in the frig for at least two hours, overnight is best.
- Bring it out, drain off the liquid and return to the yogurt to a clean glass bowl. Add the whipping cream, cilantro, lime juice and Cumin. Mix well and let sit in frig for another 30 minutes to an hour.
Roasted Shrimp:
**Pre-Heat the oven to 410 degrees
- 1 pound 16-20 shrimp, peeled and deveined
- Juice of 1 lemon
- 1 T. EVOO or Virgin Olive Oil
- S&P to taste
- Clean the shrimp, pat dry and place in a large non-metallic bowl. Add the olive oil, juice and seasonings and toss well with your hands.
- Place the shrimp in a single layer on a baking sheet and cook for approximately 10 minutes ~ watch closely. Test doneness by cutting into a shrimp and eating it. Remove from oven and set aside on a cool plate.
TIME TO ASSEMBLE!!!
- Make sure that your goat cheese mixture and chutney are at room temperature before you start.
- Cut your Naan into triangular pieces. Place the goat cheese mixture and your cilantro cream sauce in separate pastry bags, or Ziplocs with the tip cut off. Trust me, this is the most efficient way to assemble this dish.
- Lay your naan pieces out on your serving tray and top each with a dollop of the goat cheese mixture, then the chutney, a single shrimp and a zig zag of the cream sauce. These go like wildfire whenever I make them ~ enjoy!!
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