Spicy Shrimp Stove Top Pizzas Recipes

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.

SPICY SHRIMP PIZZA

Steps:

• In a large skillet over medium heat, cook shrimp and pepper flakes in oil for 2-3 minutes or until shrimp turn pink. Remove and keep warm. , In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the cherry tomatoes, crushed tomatoes, wine, oregano and pepper. Bring to a boil; cook until liquid is reduced, stirring occasionally. Add shrimp and parsley; heat through., Place crust on an ungreased pizza pan. Spread shrimp mixture over crust to within 1/2 in. of edges; sprinkle with cheeses., Bake at 450° for 8-10 minutes or until cheese is melted and edges are lightly browned.

CAJUN SHRIMP SKILLET

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.

SPICY SHRIMP

Steps:

• In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.

SPICY SHRIMP STOVE TOP PIZZAS

Steps:

• In a large bowl, stir together the yeast and 1/3 cup of the water, then stir in the sugar.
• Let the mixture stand until it becomes foamy, about 10-15 minutes.
• Add the remaining water, the whole wheat flour, 1 cup of the white flour, 2 tablespoons olive oil, and the salt.
• Stir or knead until combined into a soft dough.
• Place on a floured board and knead for 4 minutes, adding in more flour as you go, to make a dough that is soft but not sticky.
• Place in a greased large bowl and cover with a kitchen towel.
• Put in a warm place and let rise until doubled in size, 45 to 60 minutes.
• For the toppings:.
• Whisk together the lemon juice, 2 Tablespoons of the olive oil, the thyme (crush a bit between your fingers), and the black pepper.
• Briefly marinate the shrimp in this mixture (don't leave it more than a few minutes, or it will start to "cook" a bit, like ceviche).
• Clean, cut off the ends, and quarter the bell peppers and tomatoes.
• All broilers are a bit different, so adapt the following instructions to what you have.
• Preheat the broiler.
• Spray a broiler pan with olive oil.
• Place bell pepper pieces skin side up on broiler pan.
• Place tomato pieces pulp side up on broiler pan.
• Place shrimp on broiler pan.
• If not everything fits at once, you may need to work in batches.
• Broil the whole pan about 4 minutes.
• Turn the shrimp over.
• Broil about 4 minutes more, until the shrimp are fully cooked (opaque throughout).
• Remove everything and let cool.
• Put the roasted tomatoes, the chopped garlic, the oregano, and the red pepper flakes in a blender and puree for a few seconds; set this tomato sauce aside.
• The skin of the bell peppers will have blistered and charred; when cool, pull it off.
• Chop the shrimp and bell peppers into small pieces.
• Back to the dough: For a 10 inch skillet, divide the dough into 4 pieces - you can also make more smaller pizzas. Roll out each piece on a lightly floured surface until it is the size of your skillet. Stack between pieces of wax paper; at this point you can cover them tightly and store in the refrigerator until you need them.
• To assemble the pizzas:.
• Heat a cast-iron or nonstick skillet over medium-low heat.
• Reduce heat to low and brush with olive oil.
• Place a round of dough in the skillet, cover, and cook for 1 minute - the dough will rise and have bubbles in it.
• Remove the lid and then cool over low heat until the bottom of the crust is golden brown, 3 to 4 minutes.
• Turn the crust over.
• Brush very lightly with olive oil.
• Add 1/4 cup tomato sauce, and spread around with the back of a spoon.
• Sprinkle with 1/4 of the finely crumbled feta cheese.
• Sprinkle with shrimp, peppers, capers, and olives; add additional red pepper flakes if desired.
• I like the crust a bit charred on the bottom - use your judgement.
• Repeat with additional pizzas.