Shrimp Pizza?

[phantomcg]

I tried to post this about 3 hours ago, but it wouldn't work, so here goes again.....

I have decided to make my first pizza crust tomorrow for dinner and I am stuck on making shrimp pizza. I don't know why, I've never had it before, never even heard of it, but I want to try it.

Has anyone else ever made such a thing? I'm looking for any suggestions as to what toppings to use along with the shrimp and whether or not you would use a sauce.

Might be a litttle strange, but I'm determined to try it.
http://www.cookinglight.com/bbs/redface.gif


Thanks,

Cheryl

[lorilei]

Shrimp pizza is delicious!

I've done this before with an alfredo sauce base -- it's delicious with shrimp, broccoli and mozzarella cheese.

Definitely try it -- and let us know what you think.

[Jeanne G]

Cheryl,
Shrimp pizza is yummy! And not strange. I've done it a couple different ways, mainly to use up left over shrimp cocktail. I would suggest trying a little lemon zest on the pizza. Maybe consider a basil pesto, b/c it's wonderful with pasta and to add shrimp. Also, here's a recipe for an appetizer, but it incorporates shrimp and I've used the pesto spread out on pizza dough with shrimp, and it's good! http://www.cookinglight.com/bbs/smile.gif I added some chopped tomatoes and cheese to it too. And, I like the alfredo idea too! Good luck - I do love homemade pizza.!!

-Jeanne

SHRIMP WITH GREEN CHILI PESTO
4 oz grated Parmesan cheese(about 1 1/4 cups)
2 cloves garlic
6 mild green chilies (or two 4-oz cans mild green chilies, drained), stems and seeds removed
1/2 cup pine nuts
1/2 cup parsley leaves
1/4 cup fresh cilantro leaves
3 tablespoons safflower oil
1 1/2 pounds shrimp (26 to 30 per pound), shelled and deveined

GARNISH
5 whole green chilies, parsley, or cilantro sprigs

In the bowl of a food processor fitted with a steel blade, process the cheese with the garlic until blended. Add the chilies, pine nuts, parsley, cilantro, and 2 to 3 tablespoons oil and process to a smooth paste. (This pesto may be refrigerated for up to a month.)

Toss the shrimp in a bowl with the pesto, and refrigerate, covered for at least 1 hour.
Preheat the oven to 350 F.
Place the shrimp on a sheet pan and bake, uncovered, for 15 to 20 minutes. Arrange the shrimp on a large platter and garnish. Serve warm or at room temperature.

[phantomcg]

Thanks Ladies:
I'm going to make the pizza tonight. Now the decision is: the Alfredo sauce or the pesto. Both sound great. I think that I'm leaning towards making the alfredo sauce tonight and then trying the pesto next time because there was a vegetable alfredo recipe posted a while back that I have been wanting to try.

I'll let you know how it turns out!!

Cheryl

[S]

Cooking Light had a very tasty shrimp pizza recipe in the April 2000 issue. Shrimp, Spinach, and Basil Pizza Bianco. I highly reccommend giving that one a try.

[This message has been edited by S (edited 10-26-2000).]

[Shirley Panek]

If you can't decide whether to have Alfredo or Pesto sauce, try combining them for Pesto Alfredo. Yum!

http://www.cookinglight.com/bbs/smile.gif
Shirley

[Danielle]

I tried a shrimp pizza once. It tasted like it had some cocktail sauce mixed in with the tomato sauce, which was yummy. It was topped with shredded mozzarella, shrimp, green onions, and spoonsfuls of cream cheese. Very yummy!

Shrimp and alfredo sound like a wonderful combination!

[phantomcg]

Originally posted by Shirley Panek:
If you can't decide whether to have Alfredo or Pesto sauce, try combining them for Pesto Alfredo. Yum!

http://www.cookinglight.com/bbs/smile.gif
Shirley

Pesto Alfredo - you may be on to something here Shirley!

Cheryl

[phantomcg]

Well, even I have to say that my first attempt at homemade pizza was a success. I used the recipe that came with my bread machine for the crust, and, it was OK -- nothing spectacular. I'm sure that I'll be investigating some new recipes for my next one.

I ended up using the Green Chili Pesto from the appetizer that Jeanne posted and then added some alfredo sauce from the Linguine with Vegetables Alfredo which had been posted earlier (sorry, but I don't remember who posted it). I added a few slices of tomato, the shrimp, some mushrooms and some shredded Romano cheese. I ended up putting too much alfredo sauce, so it was a little messy, but it sure did taste good!! I'm having leftovers for lunch and the bite I snuck already tasted yummy.

I did have a slight problem with parts of the edge of the crust sticking to the stone badly. Is this normal, or did I just not use enough cornmeal to prevent the sticking? The stone I have is an inexpensive one ($10 at Bed, Bath & Beyond) so maybe that had something to do with it?
I've already told my husband that I want a good rectangular baking stone for Christmas. It's official -- I'm hooked.
http://www.cookinglight.com/bbs/smile.gif


Thanks for all of your suggestions.

Cheryl

[This message has been edited by phantomcg (edited 10-25-2000).]

[S]

Originally posted by S:
Cooking Light had a very tasty shrimp pizza recipe in the April 2000 issue. Shrimp Spinach, and Basil Pizza Bianca. I highly reccommend giving that one a try.