Spicy Shrimp Stove Top Pizzas Recipes

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.

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.

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add shrimp and garlic, cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add pasta sauce and tomatoes to skillet; cook on medium-low heat 5 to 8 min. or until heated through, stirring frequently.
• Drain pasta. Add to pasta sauce mixture in skillet; mix lightly. Top with shrimp; sprinkle with parsley.

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.

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Steps:

• Preheat oven to 425°. Place crust on an ungreased baking sheet. Brush with 1-1/2 teaspoons oil; sprinkle with 1/2 cup mozzarella cheese. Set aside. Combine lemon juice and 1/2 teaspoon Creole seasoning. Add shrimp; toss to coat., In a small skillet, heat remaining oil over medium heat. Add onion, pepper, celery seed and remaining Creole seasoning; saute until onion is tender. Add garlic; cook 1 minute longer. Stir in pizza sauce and hot sauce. Remove from heat., Drain shrimp. Spread sauce mixture over crust. Top with shrimp and green pepper; sprinkle with remaining cheese., Bake until shrimp turn pink and cheese is melted, 25-30 minutes.

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.