A nice light pizza, perfect for a quick appetizer with Margueritas in the summer when friends drop in.
Ingredients:
24 shrimp, peeled, deveined
1 T chopped fresh Cilantro
2 Cloves garlic, minced
1/4 tsp each of ground cumin and coriander
juice of 1/2 a lime
salt and pepper
1T butter
1 thin pizza crust
3/4 c. Fresh Salsa
1c. grated 4 cheese blend
1/4c. thinly sliced red onion
Mix the first six ingredients together and let sit in the fridge for 30 min.
Then sautee 6 ingredients in butter until the juices thicken a bit.
Spread Salsa onto crust, top with 4 blend shredded cheese. Then top with all the sauteed ingredients, including juices. Finally, top with sliced red onion. Broil 10-15 min until cheese starts to bubble.
Hope that you don’t mind that I “borrowed” your recipe and “tweaked” on it a bit.
Mexican Shrimp Cheese Stuffed Pizza
A nice light pizza, perfect for a quick appetizer when served with either Margueritas or ice cold beer, especially on the nice warm summer days when friends drop in, or you just want “something” on the not-too-heavy side of things.
24 shrimp, peeled, deveined
1 Tbsp chopped fresh Cilantro
2 Cloves garlic, minced
1/4 tsp ground cumin
1/4 tsp coriander
juice of 1/2 a lime
salt and pepper (to taste)
1 Tbsp butter
2 thin pizza crusts*
3/4 c. Fresh Salsa**
1 c. grated “4 cheese” blend***
1/4 c. thinly sliced red onion
1/2 c. Mozerrela cheese shreded
1/2 c. Jalepeno cheese, shreded
Pre-heat oven to 300°, Mix the first six ingredients together and let sit in the fridge for 30 min.
While waiting place the 2 pizza crusts on either a non-stick cookie sheet or a regular one dusted lightly with corn meal. Place in oven for approx 5-7 minutes.
While the crust starts to cook, sautee 6 ingredients in butter until the juices thicken a bit.
Remove crusts and let cool slightly. Mix together the mozzerala and jalepeno cheeses and spread to within 1/2 " of the edge of one of the crusts, place the other crust on top and press down gently, crimping the edges together.
Spread Salsa onto top crust (in place fo the traditional tomato sauce), top with 4 blend shredded cheese. Then top with all the sauteed ingredients, including juices. Finally, top with sliced red onion. Broil 10-15 min until cheese starts to bubble.
Remove, let stand 2-3 minutes, slice and serve.
Prep tips: * crusts may be either homemade or store bought…up to you at the time.
** Keep in mind that this is Mexican pizza and the fact that you ARE using Salsa; somethng that comes in ALL heat ranges…let your mouth be your guide here (also remember the “inner crust” layer of cheese that has jalepeno peppers in it when making your choice).
*** Again may be store bought or homemade…all depends on your tastes and favorites – substitutions ENCOURAGED !!
I don’t mind at all. That’s the great part of cooking…it’s a dynamic process-not static. Nothing is carved in stone! Your modification looks great! Thanks, and feel free to “borrow” and tweak anytime! Regards,
