{"id":10905,"date":"2011-03-03T12:32:44","date_gmt":"2011-03-03T17:32:44","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=10905"},"modified":"2017-01-20T20:40:03","modified_gmt":"2017-01-20T20:40:03","slug":"quick-dishes-2","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/quick-dishes-2\/","title":{"rendered":"More Quick Dishes \u2013 Poached Shrimp Pizza"},"content":{"rendered":"<p><strong>I\u2019m so happy to share more quick dishes for everyday cooking with you.<\/strong> Earlier this week, I caught a Taco Fish and helped you discover the simplicity of a basic breading procedure you can use on any ingredient in your pantry.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/qJnPshRJV-8\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>In the time it takes most people to just FIND the right recipe,<\/strong> I can apply a basic cooking method to the ingredients already found in my kitchen.<\/p>\n<p><strong>In the time it takes most people to go back to the grocery store <\/strong>because the recipe told them to, I\u2019ll have cooked, eaten and done the few dishes left.<\/p>\n<p><strong>One of the quickest of the 13 basic cooking methods<\/strong> is Poaching. This is when you cook delicate items in a small amount of flavorful liquid in a gentle fashion.<\/p>\n<p><strong>Poaching is generally used to partially cook items<\/strong> that will be used as an ingredient in another dish. Vegetables are poached before stir-fry to assure they\u2019re cooked correctly. Chicken is poached before being shredded into Burritos. In this case, we\u2019ll poach shrimp to add to other ingredients atop a pizza crust.<\/p>\n<p><strong>The advantages of poaching are many. <\/strong> First, being cooked gently in liquid means you can never burn something being poached. Also, poaching liquid gives you a great opportunity to add flavors to the cooked item. A flavorful liquid will infuse its flavor into the item you\u2019re cooking.<\/p>\n<p><strong>That\u2019s why I think poaching is one of the best way to create quick dishes for everyday cooking.<\/strong> You can\u2019t really mess it up, and the item can even be cooked again.<\/p>\n<p><strong>That\u2019s why I choose poaching for my shrimp pizza.<\/strong> If I were to place raw shrimp onto a pizza crust and attempt to bake it, I\u2019d get a very watery pizza from the liquid the shrimp would release.<\/p>\n<p><strong>However, when I poach shrimp in a flavorful broth with whole garlic cloves,<\/strong> I get partially cooked shrimp that now taste like garlic. It\u2019s a perfect ingredient to create a pizza around because it won\u2019t dry out in the oven and now tastes like garlic!<\/p>\n<p><strong>A store-bought pizza dough with canned diced tomatoes,<\/strong> the poached shrimp, and grated cheese creates the quickest, easiest, most flavorful personal pizza you\u2019ve every had. Plus, it is less expensive than take-out and takes less time than waiting for the delivery.<\/p>\n<p><strong>Quick dishes for everyday cooking always come from basic cooking methods<\/strong> and the ingredients already in your pantry. Dinner can\u2019t be quick or inexpensive if you have to first search for a recipe, then go shopping for the ingredients.<\/p>\n<p><strong>What other ingredients already in your pantry could you make a pizza from?<\/strong> Leave your comments below:<\/p>","protected":false},"excerpt":{"rendered":"<p>Poached Shrimp Pizza is one of those quick dishes for everyday cooking you might not have thought of.<\/p>\n","protected":false},"author":23,"featured_media":23819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[35],"tags":[312],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/10905"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=10905"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/10905\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23819"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=10905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=10905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=10905"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=10905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}