Seafood Pizza Recipe

Seafood Pizza Recipe

Ingredients

1	package regular active dry yeast
½	cup warm water (105°F to 115°F)
1¼ to 1½	cups Gold Medal® all-purpose flour
1	teaspoon vegetable oil
½	teaspoon salt
¼	teaspoon sugar
12	uncooked medium fresh shrimp, in shells
1	cup pizza sauce
1	cup shredded mozzarella cheese (4 oz)
½	cup shredded provolone cheese (2 oz)
8	anchovy fillets in oil
½	lb bay scallops
½	cup chopped fresh basil leaves
½	teaspoon pepper
4	cloves garlic, finely chopped

Directions

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 ½ 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.

Shrimp Lemon Garlic Shrimp and Grits Recipe

Shrimp Lemon Garlic Shrimp and Grits Recipe

Ingredients

¾	cup instant grits
	Kosher salt and freshly ground black pepper
¼	cup grated parmesan cheese
3	tablespoons unsalted butter
1¼	pounds medium shrimp, peeled and deveined, tails intact
2	large cloves garlic, minced
	Pinch of cayenne pepper (optional)
	Juice of ½ lemon, plus wedges for serving
2	tablespoons roughly chopped fresh parsley Directions Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Roasted Basil Butter Parmesan Shrimp Recipe

Roasted Basil Butter Parmesan Shrimp Recipe

ingredients:

6 tablespoons unsalted butter, at room temperature

3 tablespoons fresh chopped basil

2 pounds raw, peeled and deveined shrimp

1 1/4 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1/4 cup freshly grated parmesan

additional fresh basil and cilantro for sprinkling

directions:

Preheat oven to 425 degrees F.

Combine butter, basil and 1/4 teaspoon salt together in a small bowl, mixing to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.

Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes (or longer or shorter for the size of your shrimp, I actually roasted mine for 15 minutes because they were super jumbo. Just keep an eye on them and the minute they are pink, remove from the oven.) then remove and slice basil butter over top. Cover in parmesan and another sprinkling of herbs, then serve immediately.

Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

• 4-8 oz fettuccine or linguine
• 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
• 8 oz fresh, sliced mushrooms
• 2 garlic cloves, minced
• 3 oz cream cheese, cut into small pieces
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
• 2/3 cup boiling water (from your noodle pot)
• 1 lb cooked shrimp (feel free to buy frozen-gasp!)

1. Boil and salt a large pot of water and cook your pasta.  I usually only use about half of an 8 oz box, preferring fewer noodles.
2. While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper.
4. Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese, and herbs.  At this point, I generally feel like something has gone terribly wrong.  The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.
5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
7. Toss sauce with cooked noodles and serve.

(Source)

Shrimp Summer Roll

Shrimp Summer Roll

Ingredients

• For The Summer Rolls

  • 4 ounces rice vermicelli noodles
  • 12 spring roll skins
  • 24 cooked medium peeled deveined shrimp, halved lengthwise (about 1 pound)
  • 1 cup Thai basil leaves (or Italian basil leaves)
  • 1 packed cup finely shredded napa cabbage
  • 1 medium carrot, peeled and julienned

• For The Dipping Sauce

  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1/4 cup chopped palm sugar (or brown sugar)
  • Juice of 2 limes (1/4 cup)
  • 1/3 cup fish sauce
  • 2 scallions, white and pale green parts minced, dark green tops thinly sliced

Directions

1. Make the summer rolls: Place noodles in a heatproof baking dish, cover with hot water, soak 8 to 10 minutes, drain, and rinse under cold water.
2. Place 1/2 inch of cool water in a pie plate. Submerge a spring roll skin in water for 10 seconds. Remove from water and transfer to a clean work surface. Place 4 shrimp halves, cut side up, in a straight row across lower third of spring roll skin. Top shrimp with a few basil leaves, a few tablespoons of shredded cabbage, a pinch of carrots, and 1/3 cup rice noodles.
3. Carefully lift edge of spring roll skin nearest you up and over filling. Fold sides over filling and continue to roll away from you until edges are sealed. Transfer summer roll to a platter, cover with a damp paper towel, and continue building remaining rolls.
4. Make the dipping sauce: In a medium bowl, whisk garlic, jalapeno, sugar, lime juice, fish sauce, and scallion to combine. Transfer to dipping bowls and garnish with sliced scallion tops. Serve with summer rolls.

(Source)

Bang Bang Shrimp

Bang Bang Shrimp

Ingredients:
2 lbs peeled, tail off shrimp
1 jar Thai Chili Sauce
1/4 cup mayo
Sriracha Hot Chili Sauce to taste
2 green onions, sliced thinly on the diagonal
2 tbsp cilantro, minced

Directions:
Lightly coat shrimp with flour or cornstarch, fry in vegetable oil until light golden brown.  Place on paper towel to drain excess oil.

Stir together Chile Sauce, Mayo and Sriracha.  Gently toss with shrimp and serve.

Garnish with green onion and cilantro.

Note: If you don’t want to fry your own shrimp, you can always buy them already fried in the freezer section of your grocery store.  A great way to make sure you always have this recipe on hand.

(Source)

Creamy Shrimp Pasta

Crispy Shrimp Pasta

4 oz fettuccine pasta
3/4 lb raw shrimp, peeled, deveined and tails removed
1 tsp kosher salt
1 tsp freshly ground pepper
2 tbsp flour
1 tbsp olive oil
1 tbsp butter
1 1/4 cups low-sodium chicken broth
1/2 cup whipping cream
1/2 tsp cajun seasoning

Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce. Sauce will thicken immediately.

(Source)

Shrimp with Spicy Garlic Sauce

Shrimp with Spicy Garlic Sauce

Serves 4

• 1 1/2 pounds uncooked large shrimp
• 3 tablespoons soy sauce
• 2 tablespoons chili sauce
• 2 teaspoons sesame oil
• 2 teaspoons Chinese rice wine
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 4 cloves garlic, crushed or finely chopped
• 1 pinch freshly-ground black pepper
• 1 scallion, thinly sliced

1. Peel the shrimp, leaving the tail segments intact. Devein the shrimp if you choose.

2. In a small bowl, mix together the soy sauce, chili sauce, sesame oil, rice wine, and sugar and set aside.

3. In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated. Season with black pepper.

4. Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.

(Source)

Sweet and Spicy Honey Grilled Shrimp

Sweet and Spicy Honey Grilled Shrimp

2-2 1/2 lb. raw, shelled, de-veined shrimp; raw shrimp are blue or grey, not pink. Get Tiger Shrimp if you can find them. Oh, and that “vein”? It’s not actually a vein. It’s poop. Don’t let the Euphamism Police trick you.
1 Tbsp. minced or pressed garlic
1/4 c. minced fresh ginger
1/4 c. hot chili garlic paste
1/2 c. sweet chili garlic paste
1 c. honey
1 c. fresh-squeezed lime juice
1/2 tsp. Kosher salt
1 tsp. freshly-ground black pepper
1 c. canola oil

Rinse shrimp in cold water and place in a large Ziploc bag. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 c. of the marinade. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.

When ready to cook, thread shrimp onto skewers.

If using bamboo skewers, soak in water for at least 1/2 hour before skewering anything. Preheat outdoor grill. This really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.

Shrimp cook extremely quickly and you don’t want to overcook them, but these are pretty forgiving if you do.

Remove skewers from grill and remove shrimp from skewers. Pile them on a big ol’ platter, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them. 

Toss to distribute the deliciousness.

Roasted Lemon Garlic Shrimp Scampi

Roasted Lemon Garlic Shrimp Scampi

;

Ingredients

• 1/3 cup olive oil
• 1 lemon, zested then half cut into thin slices and other half into wedges
• 3-4 fresh thyme sprigs, leaves removed
• sea or kosher salt and fresh black pepper
• spaghetti/pasta, couscous or rice for serving
• 2 tablespoons butter
• 1 pound fresh shrimp, medium-sized, deveined with tails off 
• 5 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.