INDIAN-STYLE SHRIMP PIZZA WITH MOZZARELLA
A great pizza recipe with an Indian flavour kick to it! The fresh herbs at the end add freshness. This recipe is from a Canadian cheese magazine. Enjoy!
Provided by Nif_H
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Place naan or pita on parchment-covered baking sheet.
- Mix salsa and mango chutney. Spread out evenly on naan or pita.
- Add shrimp and sprinkle with curry.
- Top with cheese and bake 15 minutes.
- While pizzas are baking, mix together cilantro and mint; sprinkle over pizzas once removed from the oven.
- Serve with a salad.
SHRIMP PIZZA
Provided by Food Network
Categories main-dish
Time 55m
Yield 1 to 4 servings
Number Of Ingredients 20
Steps:
- For the vinaigrette: Whisk together the vinegar, Dijon, garlic, shallots, thyme and lemon juice in a bowl. Pour in the oil slowly, whisking until emulsified. Reserve.
- For the garlic confit: Heat olive oil in a saucepan, then pour over garlic in a bowl and allow to cool. Reserve.
- For the pizza: Preheat the oven with a pizza stone in it to 500 degrees F.
- Split shrimp in half lengthwise, then coat with a little olive oil and fresh oregano and set aside.
- Place dough on a work surface. Spread escarole over the dough, then add Manchego and mozzarella. Place shrimp on the pie, leaving room so that they will not be overcrowded. Transfer the pizza to a peel, then transfer to the pizza stone.
- Bake until the pizza and shrimp look cooked, 10 to 15 minutes.
- Garnish pizza with capers, 1 tablespoon garlic confit, 2 ounces vinaigrette, Pecorino, crushed red pepper and sea salt. Slice and serve.
SHRIMP CREOLE AND SMOKED MOZZARELLA PIZZAS
Categories Onion Tomato Appetizer Bake Mozzarella Shrimp Bell Pepper Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes one 14-inch pizza, serving 4 as an entrée
Number Of Ingredients 19
Steps:
- Make the dough:
- in a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 cups flour and salt and blend mixture until it forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
- (Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 cups flour and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
- Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap in a warm place 1 hour, or until doubled in bulk, and punch down. Dough is now ready to be formed into pizza.
- Make the pizza:
- In a medium heavy saucepan cook onion, bell pepper, celery, and garlic in oil, covered, over moderately low heat, stirring, until celery is softened, about 10 minutes. Add tomatoes and juice, thyme, and cayenne and simmer, uncovered, stirring, until mixture is very thick, about 20 minutes. Season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered.
- Stir in shrimp and cook sauce, stirring, until shrimp are cooked through, the liquid they give off is evaporated, and the sauce is thickened.
- Preheat oven to 500°F.
- Sprinkle cornmeal on an oiled 14-inch black steel pizza pan or black steel baking sheet. Roll out dough on a lightly floured surface into a 14-inch round and fit into pan. Sprinkle dough with half of mozzarella and top with shrimp Creole, spreading mixture evenly, and remaining cheese.
- Bake pizza in lower third of an electric oven or on floor of a gas oven 10 minutes, or until crust is golden.
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
THE QUEEN OF PIZZAS (GOURMET SHRIMP PIZZA)
Creating a pizza for the Quisine Queens (Zaar World Tour #2) was not as tough a challenge as some might expect. Diverse interests and backgrounds reulted in a tasty pizza! Chef Kate - spring onions, Susie D - shrimp, Lauralie41 - prepared crust and sauce katia - kalamata olives, evelyn/athens - feta, twissis - mushrooms, tigerduck - arugula and chili oil, stormylee - mozzarella, chefwally - red pepper flakes and fresh basil
Provided by evelynathens
Categories Greek
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Preheat pizza stone in oven at 450°F Brush olive oil over crust and spread with prepared pizza sauce. Sprinkle on basil, oregano, red pepper flakes, pepper and garlic.
- Distribute shrimp, mushrooms, olives and onions over pizza.
- Combine 3 cheeses and sprinkle evenly over pizza.
- Bake for 10 minutes.
- Add toppings of your choice at table (do try to have some arugula and chili oil to drizzle over) and enjoy!
- With much love from the Quisine Queens.
Nutrition Facts : Calories 454.9, Fat 28.8, SaturatedFat 13.3, Cholesterol 290.8, Sodium 1091.2, Carbohydrate 6.2, Fiber 1.3, Sugar 2.3, Protein 42.3
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