RECIPES: Light fare from Saba's Mediterranean Cuisine

George's Caprese with lemon garlic shrimp
5 Sliced medallions of fresh mozzarella
5 circle slices Roma tomato
5 circle slices Cucumber
1 tea spoon diced onion
1 table spoon feta
4 table spoons of pesto aioli
2 table spoons of raspberry balsamic sauce
1 greek Pita bread
2 table spoons olive oil
1 tea spoon garlic salt
1 table spoon finely chopped parsley
1 tea spoon paprika
1 table spoon lemon juice
1 tea spoon ground garlic
Salt
Pepper
2oz of raspberry preserves
2oz balsamic vinegar
 
Pesto
Ingredients:
1 cup packed fresh basil leaves
1 cloves garlic
1/8 cup Walnuts or pine nuts
2/3 cup extra-virgin olive oil
1 tea spoon
1 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
Directions:
Combine the basil, garlic, Cheese, and nuts in a food processor and pulse until coarsely chopped. Add 2/3 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. mix in the cheese.
 
Raspberry Balsamic sauce
place the raspberry preserves and the balsamic in a small mixing bowl and use a whisk to blend them together.
 
Pesto Aioli
Ingredients:
1 1/2 table spoons pesto
1 table spoon Ground garlic
1/2 cup lemon juice
2 cup olive oil
1 tea spoon salt
 
Directions:
Place all ingredients except olive oil into a blender. Turn blender on high with the lid on. Carefully remove lid while blender is on and slowly drizzle in the olive oil. You will see the sauce gradually thicken. Keep refrigerated before and after use. Shelf life is approx. seven days.
 
 
Lemon Garlic Shrimp
Prepare a hot fire on your grill (high). Toss shrimp in a small mixing bowl with 1 table spoon olive oil, pinch of salt, pinch of pepper, table spoon lemon juice, tea spoon garlic a dash of franks red hot sauce. Place shrimp on the grill. Cook on each side until the shrimp is cooked through (approx. 3-4min per side).
 
Garlic pita wedges
Take one Greek pita rub it with olive oil and garlic salt. Grill or bake the pita until golden, then slice the pita into 6 wedges like a pizza.
 
Caprese
Start with the 5 medallions of mozzarella on a plate and add a dab of pesto aioli to each one then add 1 cucumber slice to each medallion, add a dab of pesto aioli to each stack then add 1 tomato slice to each stack, now add a dab of pesto aioli to each stack. Add a pinch of finely diced onions to each stack, now sprinkle the crumbled feta over every stack. Fan the 6 garlic pita wedges around the stacks then drizzle the raspberry balsamic sauce across everything in a zigzag motion. Place one grilled shrimp on each stack then garnish the plate with parsley and paprika.
 
Saba's Mediterranean Cuisine
4747 E. Bell Rd. Phoenix, AZ 85032
www.sabascuisine.com
602-493-4831