Altherr's Shrimp with Pineapple on Naan

  • Active Time 30m
  • Total Time 5h 10m

Serves 4


  • For Naan:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 large egg yolk
  • 3 tablespoons water
  • 2 tablespoons milk
  • 2 tablespoons plain yogurt
  • 1 tablespoon vegetable oil
  • For Pineapple:
  • 1 tablespoon creme fraiche
  • 1 tablespoon + 1 teaspoon fresh lime juice
  • 1 tablespoon coarsely chopped dill
  • 1 tablespoon prepared white horseradish
  • 1 tablespoon mayonnaise
  • 3/4 cup finely chopped fresh pineapple
  • For Dill Cream:
  • 1/4 cup creme fraiche
  • 1/2 tablespoons coarsely chopped dill
  • 1/2 tablespoon fresh lime juice
  • For Greens:
  • 1 tablespoon extra-virgin olive oil
  • 4 cups baby greens (about 2 ounces)

  • Salt and ground pepper
  • 12 cooked medium shrimp or 16 very thin slices smoked salmon


FOR NAAN: Set a large pizza stone in the bottom third of the oven. Preheat the oven to 500 degrees F for at least 40 minutes. In a medium bowl, toss the flour with the baking powder, sugar and salt. In a small bowl, whisk together the egg yolk, water, milk, yogurt

and oil. Stir the liquid into the flour mixture with a wooden spoon. Transfer the dough to a lightly floured work surface and knead briefly until smooth. Divide the dough into 4 pieces and shape each piece into an oval disk. Wrap each dough disk in plastic wrap and refrigerate until chilled, about 4 hours or overnight.

FOR PINEAPPLE: In a small bowl, stir together the creme fraiche, 1 tablespoon of the lime juice, dill, horseradish and mayonnaise. Fold in the pineapple. Refrigerate until chilled, about 2 hours.

FOR DILL CREAM: In a small bowl, combine the creme fraiche with the dill and lime juice.

On a lightly floured work surface, roll out each piece of dough to a 9 by 7-inch

oval. Set the ovals on the pizza stone and bake for about 3 1/2 minutes, or just

until golden and puffed.

FOR GREENS: Meanwhile, in a bowl, whisk the oil with the remaining 1 teaspoon of lime juice and season with salt and pepper. Add the greens and toss to coat.

TO SERVE: Set a hot naan on each of 4 plates and top with the greens. Cover the naans

with the pineapple, half of the dill cream and the shrimp. Spoon the remaining

dill cream on top and serve at once.

WINE RECOMMENDATION: An herbaceous Sauvignon Blanc makes a refreshing foil for the fruity-sweet shrimp on naan.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1861

nutrition information per serving

364 calories; 16g total fat; 96mg cholesterol; 460mg sodium; 44g carbohydrates; 3g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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