SHRIMP, GARLIC AND PESTO PIZZA
Shrimp, Garlic and Pesto Pizza. The combinations of flavors are absolutely wonderful! Easy to make and great for an easy dinner or to serve at parties
Provided by Lovefoodies
Categories Seafood
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 220C / 425 F
- If using your own pizza base, pre-bake it first for 10 minutes so it is half-baked. **** Please note if you are using a thick pizza base, the cook times will be a little longer so adjust accordingly.
- In a dish, add the olive oil, chopped basil, minced garlic, shrimps, and salmon or other seafood. Season with some ground black pepper & salt. Mix all together and set aside.
- Spread 2 tablespoons of pesto all over the base of the pizza, then distribute the shrimp, fish, and other toppings.
- Add the cheeses then with the oil and garlic the seafood was in, drizzle all over the top of the pizza, and also a few blobs of pesto if you wish.
- Place in the oven until cooked.
- When done, remove from the oven and sprinkle some more fresh chopped herbs and squeeze a little lemon or lime on the top and serve.
Nutrition Facts : Calories 1295 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 409 milligrams cholesterol, Fat 83 grams fat, Fiber 7 grams fiber, Protein 77 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 3684 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 49 grams unsaturated fat
SHRIMP PIZZA
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Parmesan cheese, mayonnaise, garlic, and spinach until evenly mixed; set aside.
- Press the pizza dough onto a baking sheet, and brush with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon Italian seasoning. Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat, and cook the bell pepper and onion until tender, about 5 minutes. Season with 2 teaspoons of Italian seasoning, and stir in the canned shrimp; cook until the shrimp are heated through.
- When the crust has baked, remove from the oven, and spread evenly with the spinach mixture. Spread the shrimp and vegetable mixture onto the pizza, and cut into pieces to serve.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 22.1 g, Cholesterol 87.8 mg, Fat 23.5 g, Fiber 1.8 g, Protein 16.1 g, SaturatedFat 8.6 g, Sodium 585 mg, Sugar 3.4 g
SHRIMP, SWEET ONION, AND ROASTED RED PEPPER PESTO PIZZA
Make and share this Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 57m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
- Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
- To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
- In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
- Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
- Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
- Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
- Scatter the onion and bell pepper over the sauce.
- Sprinkle the cheese evenly over the top.
- Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
- Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
- Slice the pizza into wedges and serve immediately.
SHRIMP AND PESTO PIZZA
In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 8
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with pesto, shrimp, tomatoes, onion, and Parmesan; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
ROASTED GARLIC AND RED PEPPER PESTO
Make and share this Roasted Garlic and Red Pepper Pesto recipe from Food.com.
Provided by nonnie4sj
Categories Sauces
Time 1h45m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Peel away dry outer skin from garlic head.
- Leave skins of garlic cloves intact.
- Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
- Place garlic head, cut side up, in small baking dish.
- Drizzle with oil; cover and set aside.
- Halve the sweet peppers; remove stem, membranes and seeds.
- Place peppers, cut sides down, on foil lined baking sheet.
- Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
- Remove peppers.
- Place peppers in a clean brown paper bag and seal.
- Let stand 20-30 minutes or until peppers are cool enough to handle.
- Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
- Set garlic aside to cool.
- Using a sharp knife, carefully peel peppers.
- Cut peppers into pieces.
- Remove garlic head from oil, reserve oil.
- Press to remove garlic paste from the individual cloves.
- In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
- Cover and process with several on-off turns until smooth.
- When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
- Stir in thyme.
- To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
- To serve, bring pesto to room temperature.
Nutrition Facts : Calories 297, Fat 14.8, SaturatedFat 2.1, Sodium 308.1, Carbohydrate 40.4, Fiber 8.2, Sugar 14.4, Protein 7.2
SWEET AND SPICY SHRIMPS
Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.
Provided by Sandra's Easy Cooking
Categories World Cuisine Recipes Asian Korean
Time 52m
Yield 2
Number Of Ingredients 12
Steps:
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
- Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g
SWEET AND SPICY SHRIMP
Tender shrimp, colorful veggies and steaming rice are served Asian style!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
- Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
- Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
Nutrition Facts : Calories 135, Carbohydrate 9 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1060 mg
SHRIMP PESTO PIZZA
Make and share this Shrimp Pesto Pizza recipe from Food.com.
Provided by Colbys Mom
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pizza dough according to directions.
- Toss shrimp with oregano, salt, and pepper.
- When the pizza crust directions call for it, spread the pesto onto the crust.
- Top with crumbled goat cheese.
- Top with shrimp.
- Sprinkle with red pepper flakes.
- Cook for 10-12 more minutes.
Nutrition Facts : Calories 42.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 82.9, Sodium 167.9, Carbohydrate 0.1, Fiber 0.1, Protein 8.9
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- Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium) heat.
- Sauté onion, bell pepper, salt, and pepper in 1/2 tsp. hot oil in a large skillet over medium heat 5 minutes or until tender. Transfer onion mixture to a large bowl. Sauté shrimp in remaining 1 tsp. hot oil 3 minutes or just until shrimp turn pink. Add shrimp to onion mixture, and toss.
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