Life has a nasty sense of humor sometimes. Like when you get all cozied up on the couch, wrap a blanket snug around your legs, and only then realize that the TV remote is across the room. Or like when the boiler poops out at bedtime on the first night of your husband’s business trip . . . you and your 10-month-old son wake up to a 50-degree house the next morning . . . and the plumber says he can’t swing by to help until 3pm. Ha. Ha. Ha. Thank goodness for space heaters and an oven that goes up to 550.
I had planned for shrimp scampi pizza this week, but then a can of coconut cream called to me from the pantry in all its tropical glory. Paired with the shrimp, garlic, and leek I had bought for scampi, and brightened up with roasted red chili paste and cilantro, it made for the perfect warm-weather-fantasy coconut shrimp pizza.
Trust me. You will not miss the cheese at all on this pizza. The coconut cream congeals into an unctuous white sauce, just like heavy cream does. Leek, garlic, and cilantro accent the shrimp with verdant flavors, and roasted red chili paste adds just the right amount of heat.
Are you lactose intolerant, or trying to cut down on dairy? After you try this coconut shrimp pizza, switch it up with a combo of other toppings, such as: roasted butternut squash or sweet potatoes, ham or prosciutto, blanched cauliflower, mint, and lemongrass.