Gluten-Free Greek Pizza in the Alfa Oven
A crispy gluten-free pizza loaded with artichoke hearts, Kalamata olives, spinach, cherry tomatoes, and creamy feta. Grated Parmesan around the rim creates a golden, crunchy cheese crust.
Shrimp Pockets
This started as an experiment: my first wrap fell apart, and I forgot to spray the steamer liner. The method that worked was much simpler—half a rice-paper wrapper, less filling, and a tuck-and-roll like a little burrito. These steamed shrimp pockets are filled with garlic, scallions, hoisin and soy sauce.
4
20 minutes
10 minutes
280
Jason Glover
Directions
Finely chop the garlic and slice the scallions. Peel and devein the shrimp if needed, then chop the shrimp into small pieces.
Combine the chopped shrimp with the cornstarch, hoisin sauce, soy sauce, sesame oil, ginger, garlic and scallions in a mixing bowl. Mix until evenly combined.
Prepare a steamer over simmering water. Line the basket with perforated parchment or a suitable steamer liner and lightly spray the liner with cooking oil. Leave openings for the steam to circulate.
Soften one rice-paper wrapper in water according to its package directions. Set it on your work surface, let it become pliable and slightly tacky, then carefully cut it in half.
Place a small amount of shrimp filling on one half-wrapper. Keep the filling compact and avoid overstuffing.
Fold or pinch the sides inward, then tuck and roll the wrapper around the filling, like a little burrito. Repeat with the remaining filling and wrappers.
Arrange the pockets seam-side down on the oiled steamer liner with space between them. Cover and steam until the shrimp filling is fully cooked, opaque and firm. Cooking time depends on the size of the pockets and the steamer. About 10 - 15 minutes
Carefully loosen the pockets from the liner and lift them onto a plate with tongs. Spoon a little soy sauce over them and finish with sliced scallions. Serve warm.
