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Let’s dive right in this week!

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SHRIMP ALFREDO PIZZA

3 Tbsp. olive oil, plus more for the grill

1 1/2 lb. peeled and deveined medium shrimp (tails removed)

3 garlic cloves, minced

Grated zest and juice of 1 lemon 

1 tsp. kosher salt

1/2 tsp. black pepper

6 pieces naan bread

1 cup jarred alfredo sauce

1 pt. cherry tomatoes, halved

2 cups shredded mozzarella cheese (about 12 ounces)

Chopped fresh parsley, for topping

Red pepper flakes, for topping

Oil a grill or large grill pan and heat over medium-high heat. Toss the shrimp with the olive oil, garlic, lemon zest, salt, black pepper, and half of the lemon juice in a medium bowl. 

Grill the shrimp until bright pink and opaque, 1 to 2 minutes per side. Transfer to a plate. 

Spread each piece of naan with alfredo sauce, then top with the shrimp and cherry tomatoes. Sprinkle with the mozzarella.

Add the pizzas to the grill and cook, covered, until the cheese is melted, about 3 minutes. (If cooking the pizzas inside, divide the pizzas between 2 baking sheets and bake in a 450˚F oven until the cheese is melted, 6 to 8 minutes.) 

To serve, squeeze the remaining lemon juice over the pizzas and top with parsley and red pepper flakes.

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ZUCCHINI GRATIN

1/2 cup (1 stick) salted butter, plus more for the baking dish

1/2 cup panko breadcrumbs

1/4 cup grated parmesan cheese (about 1 ounce)

4 medium zucchini, sliced into 1/4-inch rounds (about 2 1/4 pounds)

1 1/2 tsp. kosher salt

3 garlic cloves, finely chopped

2 shallots, finely chopped

2 Tbsp. all-purpose flour

1/2 tsp. black pepper

1 1/2 cups milk, at room temperature

1 cup shredded gruyère (about 4 ounces)

1 Tbsp. dijon mustard

2 tsp. fresh thyme leaves, chopped, plus more for serving

1/4 tsp. freshly grated nutmeg

Preheat the oven to 400°F. Butter a 2-quart baking dish.

In a medium bowl, combine the panko and parmesan. In a large skillet with a lid, melt 2 tablespoons of the butter over medium heat. Pour the melted butter over the breadcrumbs and toss to coat.

In the same skillet, melt 2 tablespoons butter over medium heat. Add the zucchini and 1 teaspoon salt, cover, and cook until the zucchini releases its liquid, about 10 minutes, stirring once halfway through cooking. Uncover and stir until the liquid evaporates, about 5 more minutes. Remove the zucchini to a large bowl. Wipe out the skillet.

In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the garlic, shallots, and remaining ½ teaspoon salt and cook until softened, 1 to 2 minutes. Stir in the flour and pepper and cook, stirring, until the raw flour smell disappears, 1 to 2 minutes. Gradually whisk in the milk, whisking until no lumps remain. Cook, scraping the bottom of the skillet with a rubber spatula, until the sauce thickens slightly, 2 to 3 minutes. Remove from heat and stir in the gruyère, mustard, thyme, and nutmeg.

Use a slotted spoon to scoop half the zucchini into the prepared baking dish, leaving behind any liquid. Pat into an even layer, then pour over half the cheese sauce. Add the remaining zucchini and top with the remaining sauce. Sprinkle with the panko mixture and bake until golden brown and bubbling, 30 to 35 minutes.

Let the gratin sit 5 minutes to cool slightly before sprinkling with more thyme and serving.

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BLACKBERRY SMASH SWEET TEA

1 cup sugar

8 black tea bags

1 (2-inch) piece fresh ginger 

1 cup blackberries, plus more for garnish

2 tsp. fresh lemon juice

For the simple syrup: Combine the sugar and 1 cup water in a small saucepan and cook over medium heat, stirring occasionally, until the sugar dissolves, 2 to 3 minutes.

Put the tea bags in a large heatproof pitcher. Combine 4 cups water and the ginger in a medium saucepan and bring to a boil, then add to the pitcher and steep 5 minutes. Remove the tea bags and ginger without squeezing the tea bags. Whisk in the simple syrup and 3 cups cold water. Refrigerate until cool, about 2 hours.

Mash the blackberries and lemon juice in a medium bowl just until the berries release their juices (do not pulverize). Stir the berry mixture into the tea. Serve over ice and garnish with blackberries. 

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CHOCOLATE CHIP COOKIE ICEBOX CAKE

1 (8-ounce) block cream cheese, at room temperature

1 cup powdered sugar

1/2 cup malted milk powder

1 Tbsp. vanilla extract

3 cups heavy whipping cream

2 (16-ounce) packages supermarket chocolate chip cookies (from the bakery section)

2 Tbsp. mini chocolate chips

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 1 to 2 minutes. Add the powdered sugar, malted milk powder, and vanilla, and beat on low speed until combined, about 30 seconds. Scrape the sides and bottom of the bowl with a rubber spatula. Increase the speed to medium, and beat until smooth, 1 minute more.

Scrape the sides and bottom of the bowl. Add 1 cup of the heavy cream, and beat on low speed until smooth. Add the remaining 2 cups heavy cream, increase the speed to medium-high, and beat until firm peaks form, 3 to 4 minutes.

Spoon ¼ cup of the cream mixture into the bottom of an 8-inch springform pan, smoothing it into a thin, even layer with a spoon or offset spatula.

Top the cream mixture with a single layer of cookies, breaking a few as needed to fit. Spread about 1¼ cups of the cream mixture over the cookies, smoothing it into an even layer. Repeat with another layer of cookies, followed by another 1¼ cups of cream. Repeat the layering process once more. Finish with a final layer of cookies, then spread the remaining cream mixture over the top, swooping it decoratively with a spoon if desired. (You’ll have four layers total.) Sprinkle with the mini chocolate chips.

Refrigerate for at least 4 hours or up to 12 hours.

Run an offset spatula round the outside of the cake and remove the sides of the springform pan. Slice into wedges and serve. 

TFD: “Success is not final; failure is not fatal: It is the courage to continue that counts.” —Winston Churchill

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