Shrimp And Crab Pizza Food

SEAFOOD PIZZA

Steps:

• Saute garlic in olive oil for several minutes.
• Add shrimp and crabmeat, mixing well with garlic and olive oil.
• Add parsley.
• Sprinkle 1/2 cup mozzarella on pizza crust.
• Place crab/shrimp mixture on crust.
• Cover with remaining cheeses.
• Bake according to your pizza crust directions (typically, bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes).
• Cut and serve with cocktail sauce.

SHRIMP & CRAB PIZZA

Steps:

• Preheat oven to 450°. In a small bowl, combine shrimp, water and lemon juice. Let stand 10 minutes., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and pepper; cook and stir 4-5 minutes or until tender. Add garlic and salt; cook 1 minute longer., Drain shrimp, discarding liquid. Add shrimp and crab to pan; cook and stir 1-2 minutes longer or until shrimp turn pink., Place crust on an ungreased 12-in. pizza pan or baking sheet; spread with Alfredo sauce. Spoon shrimp mixture over sauce; sprinkle with cheese. Bake 8-10 minutes or until crust is golden and cheese is melted.

SHRIMP AND CLAM PIZZA

Steps:

• Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes.
• Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.
• Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.
• Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.

SEAFOOD PIZZA

Steps:

• Prepare pizza dough according to package directions. Press onto a lightly greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in Monterey Jack and Swiss cheeses until melted. Remove from the heat., In a large skillet, melt the remaining butter over medium heat. Add scallops; cook and stir for 3-4 minutes or until firm and opaque. Stir in the shrimp, crab and 3 tablespoons cheese sauce. Remove from the heat., Spread remaining cheese sauce over the crust. Top with the seafood mixture; sprinkle with mozzarella cheese and paprika if desired. Bake for 13-16 minutes or until golden brown. Let stand for 5-10 minutes before cutting.

SEAFOOD PIZZA

Steps:

• In large bowl, dissolve yeast in warm water. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle.
• Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes.
• Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
• Move oven rack to lowest position. Heat oven to 500°F. On lightly floured surface, press or roll dough into 12-inch round. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.
• Peel shrimp, leaving tails intact. Spread pizza sauce over dough to within 1/2 inch of edge. Sprinkle cheeses over sauce. Arrange shrimp, anchovies and scallops on cheeses. Sprinkle basil, pepper and garlic over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.

LAYERED SEAFOOD DIP

Steps:

• In a medium bowl, blend cream cheese, sour cream and mayonnaise.
• In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
• Cover and chill in the refrigerator at least 2 hours before serving.

"THE SOFTIE" SOFT-SHELL CRAB PIZZA

Steps:

• Heat a large saute pan over medium heat; add 1/4 cup olive oil. Place the leeks in the pan and cook slowly, stirring to prevent browning, until soft and wilted, about 10 minutes. Set aside.
• Meanwhile, bring the remaining 1 1/4 cups olive oil to a simmer in a small saucepot; add the garlic. Reduce heat to low and cook until garlic is soft but still white, an additional 10 to 15 minutes. Set aside.
• Preheat the oven to its highest temperature with a pizza stone inside; at least 450 degrees F.
• Once the dough is at room temperature, it should be soft and pliable and shouldn't shrink back when you press it. Flatten a ball into a disc. (It is okay if the flattened disc isn't perfectly round at this point.) Place disc on a well-floured work surface and stretch the dough by hand into an 8- to 9-inch round that is 1/4-inch-thick, not pressing out the air bubbles. Place on a pizza peel or dry cutting board layered with a sprinkle of semolina flour.
• To assemble the pizza, spread the garlic oil evenly over the dough with a 1-ounce ladle. Add 3/4 cup leeks over the garlic oil and spread evenly. Place a soft-shell crab in the center of the pizza. Transfer the pizza to the oven using a smooth, quick motion to slide the pizza from the peel or cutting board to the stone. Bake until crust is browned evenly, crab is crispy and juices are bubbling, 9 to 16 minutes. Remove from the stone with a pizza peel. Cut into slices and garnish with a sprinkle of seafood seasoning, fresh shaved Parmesan and parsley and serve with lemon wedges. Repeat with remaining ingredients to make 1 more pizza. Enjoy.

SHRIMP AND CRAB SEAFOOD SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
• Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
• Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
• Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.

APPETIZER SHRIMP PIZZA

Steps:

• Spread cream cheese on a pizza pan. Spread cocktail sauce on top of cream cheese. Arrange shrimp on cocktail sauce. Sprinkle on onion and cheese.