Shrimp Artichoke And Fresh Ricotta Flatbread Food

SIMPLY DELICIOUS SHRIMP AND SPINACH PIZZA

Steps:

• Preheat oven to 475.
• Saute onions, garlic and spinach in 1 teaspoon oil{adding more is needed}till translucent.
• Remove from pan season with basil, oregano, habanaro, salt and pepper, set aside.
• Unroll pizza dough and shape into a circle and place on a pizza stone.
• Brush 1 tablespoon oil on dough, arrange tomatoes, cut side up and shrimp on oiled dough.
• Place spinach mixture around the shrimp and tomatoes.
• Top with mozzarella then grated cheese.
• Sprinkle remaining oil over all.
• Bake 10-15 minutes till bubbling and lightly browned.

POBLANO SHRIMP FLATBREAD

Steps:

• Set oven control to broil. Line cookie sheet with foil; place chiles on foil. Broil chiles 3 to 4 inches from heat about 5 minutes on each side or until skin blackens and blisters. Wrap blackened chiles in foil. Let stand 10 minutes. Turn off broiler; heat oven to 425 degrees F. Move oven rack to middle position. Spray large cookie sheet with cooking spray.
• Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 6 minutes, stirring frequently, until crisp. Remove bacon from skillet. Place on paper towel-lined plate; reserve drippings in skillet. Add shrimp to drippings in skillet; sprinkle with salt and pepper. Cook 1 to 2 minutes on each side or until shrimp just begin to turn pink. Place shrimp on paper towel-lined plate. Set aside.
• Unroll dough onto cookie sheet. Starting at center, press dough into 15-by-10-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
• Meanwhile, gently rub chiles with paper towel to remove as much skin as possible. Cut top from each chile; remove seeds. Cut chiles into 1/4-inch strips.
• Spread crema over crust to within 1/2-inch of edges. Top with cheese, roasted chiles, corn, bacon and shrimp.
• Bake 9 to 11 minutes or until golden brown and shrimp is cooked through. Garnish with cilantro leaves.

SHRIMP, SPINACH, AND ARTICHOKE FLATBREADS

Steps:

• Preheat oven to 375°. Let pizza dough stand at room temperature for 20 minutes.
• In a large bowl, combine artichokes, spinach, mayonnaise, garlic, and Cajun seasoning. Add cheeses, and combine.
• Divide dough in half, and stretch each half into a 10x7-inch oval. Using a fork, prick holes in dough. Brush with oil.
• Bake until lightly browned, 7 to 9 minutes.
• Spread artichoke mixture over dough, and top with shrimp. Brush shrimp with oil, and sprinkle with additional Cajun seasoning, if desired. Bake until crust is golden brown, about 10 minutes more. Cut into slices, and serve immediately. Sprinkle with crushed red pepper, if desired.

CLASSIC SHRIMP COCKTAIL

Steps:

• Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
• Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
• Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
• To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

SAFFRON RISOTTO WITH SHRIMP AND PEAS

Steps:

• In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
• Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
• Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

ARTICHOKE SHRIMP BAKE

Steps:

• Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.

SHRIMP WITH ARTICHOKES RECIPE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until the shrimp turn pink and are no longer translucent, about 3 minutes.
• Stir in the paprika and cook for a minute, then add the artichoke hearts, tomatoes and parsley. Cook until the vegetables are hot, 1 to 2 minutes. Remove from the heat. Season to taste with salt.
• Spoon the shrimp mixture over the rice and serve immediately.

SHRIMP, ARTICHOKE AND FRESH RICOTTA FLATBREAD

Steps:

• Preheat a cast-iron grill pan or outdoor grill to high heat.
• Melt the butter in a saute pan over medium heat, add the shrimp and garlic and saute until the shrimp are pink and cooked through, about 2 minutes. Toss the shrimp with the chopped parsley. Set aside to cool and then chop the shrimp.
• Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect, matter of fact its better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.
• Spread the ricotta onto the flatbread and sprinkle the oregano over the entire surface. Top with the artichokes, red peppers and shrimp and sprinkle the entire thing with lemon juice. Season with salt and pepper. Serve and enjoy!
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

SHRIMP AND ARTICHOKE RISOTTO

Steps:

• Place the chicken broth and the wine in a medium-size saucepan and bring to a boil. Reduce the heat and keep at a simmer. Heat the olive oil in a large, wide pot over medium heat. Add the shallots and cook, stirring constantly, until soft, about 3 minutes. Add the rice to the shallots and stir to combine.
• Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed. Continue adding broth 1/2 cup at a time and stirring until rice is tender, about 50 minutes. After 45 minutes, stir in the shrimp.
• Stir in the steamed artichoke pieces, oregano, lemon zest, salt and pepper. Divide among 4 bowls and sprinkle with the raw artichoke heart strips and parsley. Serve immediately.

PASTA WITH SHRIMP AND ARTICHOKES

Steps:

• Rinse and drain artichokes, slice into 1/4 inch slices.
• Pat the shrimp dry and toss with 1/4 teaspoon each of salt and pepper.
• In a large sauté pan, heat olive oil over medium-high heat until sizzling.
• Add half of the shrimp and quickly brown on both sides, about 1 minute per side.
• Remove the shrimp to a bowl with a slotted spoon.
• Brown the remaining shrimp and remove to bowl.
• Decrease heat to medium-low.
• In the same pan sauté the artichoke slices, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown,about 10 to 12 minutes.
• Add the wine and stir gently to dislodge any browned bits from bottom of pan.
• Cook until liquid is reduced by half.
• Add the chicken broth,lemon juice,1 tablespoon of parsley, and the remaining salt and pepper.
• Bring to a boil, then simmer until slightly thickened, about 10 minutes.
• While sauce is cooking, Cook the pasta.
• Drain pasta and return to pot.
• Return shrimp to sauce just to warm through, no longer than 2 or three minutes.
• Pour sauce over pasta and simmer over low heat, stirring constantly, coating pasta with the sauce, about 2 minutes.
• Turn pasta out on to warm serving dish.
• Sprinkle with parsley and diced tomato, if desired, and serve.