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Category: Pizza
Prep Time: Cook Time: Total Time:
Shrimp
12 extra-large or jumbo shrimp, shelled, deveined and cut in half lengthwise
1/2 cup tequila
1/4 cup lime juice
2 garlic cloves, chopped
2 tablespoons fresh chopped cilantro
Zest of 1 lime
1/4 teaspoon cayenne pepper
Pizza
1 pound store-bought dough, at room temperature
2 teaspoons olive oil
1/2 cup hot salsa of your choice (such as habanero-lime, or chipotle-lime if you prefer a smokier flavor)
1 cup shredded Monterey Jack cheese
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
Place shrimp with all marinade ingredients in a medium container. Shake well. Marinate in the refrigerator for 30 minutes.
Preheat oven to 500 degrees if using a pizza stone, or 450 if using a baking sheet. Roll out dough on a lightly floured surface. Transfer to a sheet of parchment paper if using a stone or to a parchment-lined baking sheet. Brush with 2 teaspoons olive oil.
Spread salsa over the dough. Top with half the cheese. Transfer shrimp to a colander and strain out garlic and cilantro. Add shrimp to pizza. Add green onions. Sprinkle with remaining cheese.
For a pizza stone, bake at 500 for 10 minutes, or until both the top and bottom of the crust are brown and the cheese is melted. For a baking sheet, bake at 450 for 20 minutes, or until both the top and bottom of the crust are brown and the cheese is melted. Garnish with chopped cilantro before serving. Serve hot.
NOTE: It pairs exceptionally well with margaritas and Mexican beer.
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TEQUILA-LIME SHRIMP PIZZA
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Category: Pizza
Prep Time: Cook Time: Total Time:
Shrimp
12 extra-large or jumbo shrimp, shelled, deveined and cut in half lengthwise
1/2 cup tequila
1/4 cup lime juice
2 garlic cloves, chopped
2 tablespoons fresh chopped cilantro
Zest of 1 lime
1/4 teaspoon cayenne pepper
Pizza
1 pound store-bought dough, at room temperature
2 teaspoons olive oil
1/2 cup hot salsa of your choice (such as habanero-lime, or chipotle-lime if you prefer a smokier flavor)
1 cup shredded Monterey Jack cheese
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
Place shrimp with all marinade ingredients in a medium container. Shake well. Marinate in the refrigerator for 30 minutes.
Preheat oven to 500 degrees if using a pizza stone, or 450 if using a baking sheet. Roll out dough on a lightly floured surface. Transfer to a sheet of parchment paper if using a stone or to a parchment-lined baking sheet. Brush with 2 teaspoons olive oil.
Spread salsa over the dough. Top with half the cheese. Transfer shrimp to a colander and strain out garlic and cilantro. Add shrimp to pizza. Add green onions. Sprinkle with remaining cheese.
For a pizza stone, bake at 500 for 10 minutes, or until both the top and bottom of the crust are brown and the cheese is melted. For a baking sheet, bake at 450 for 20 minutes, or until both the top and bottom of the crust are brown and the cheese is melted. Garnish with chopped cilantro before serving. Serve hot.
NOTE: It pairs exceptionally well with margaritas and Mexican beer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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