Entrées

Red Fife and Spelt Naan with Tomato Chile Marmalade, Shrimp Confit, Manchego and Shaved Creminis

Ingredients

  • 4 Large tomatoes, peeled, deseeded, roughly chopped
  • 3 Meyer lemons, quartered lengthwise, thinly sliced
  • 2 Shallots, brunoised
  • 2 Jalapeños, deseeded, thinly sliced
  • 1 Poblano chili, roasted, deseeded, finely chopped
  • 1 Anaheim chili roasted, deseeded, finely chopped
  • 1/4 cup Sugar, plus 1 teaspoon, divided use
  • 1/4 cup Honey
  • 1 T Rosemary, chopped
  • 1/4 ounce Yeast
  • 1 cup Flour
  • 3/4 cup Spelt flour
  • 1/4 cup Fermented red fife wheat flour
  • 1/2 cup Active Greek yogurt
  • 6 ounces Aged manchego, shaved
  • 5 Cremini mushrooms, thinly shaved
  • Extra virgin olive oil, as needed
  • Flaky salt, as needed
  • Generous pinch kosher salt and black pepper
  • Oil, as needed, neutral flavor
  • Rosemary, chopped, as needed
  • Shrimp confit, recipe follows

Preparation

Combine tomatoes, lemons, shallots, chilies, 1⁄4 cup sugar, honey, rosemary, salt and pepper and simmer 2 hours over low heat, stirring occasionally; cool tomato marmalade.

Meanwhile, combine 1⁄2 cup warm water, yeast and remaining 1 teaspoon sugar and whisk until creamy; set aside. In stand mixer fitted with a dough hook, combine flours and add yeast mix, yogurt, 1 tablespoon oil and rosemary. Knead, 10 minutes; let stand at room temperature, 1 hour. Divide into 4 to 6 balls and let stand 15 minutes. Roll naan dough into oblong or oval shape on floured work service and fry in neutral oil on high heat, about 1 minute per side.

Spread tomato marmalade on naan, equally divide shrimp and manchego on top. Cover with shaved mushrooms; season with extra virgin olive oil and flaky salt. Makes 4 to 6 naan, depending on size.

To make shrimp confit: combine 2 cups oil, 6 bay leaves, 1 small bunch thyme, 1 halved garlic bulb, zest of 2 lemons and 1⁄2 tablespoon red chili flakes and simmer on low for 45 minutes. Pour directly over 1 pound peeled and deveined Key West pink shrimp; allow to come to room temperature. 

Chef/Owner Jonathan Brooks, Beholder, Indianapolis, Indiana, from Food Fanatics Magazine®

Roll the Dough

Confit the Shrimp

Assemble Ingredients