Homemade Garlic Shrimp Pizza

  

If you have never had a shrimp pizza, you have no idea what you’re missing. I make homemade pizza all the time, but this is better than traditional pizza.  Far better. This is a buttery deep dish crust topped with a rich and creamy garlic béchamel sauce, loaded with seasoned shrimp and covered in mozzarella cheese. It’s like eating a creamy Shrimp Alfredo with the buttery bread already built in.  You’ve gotta try this folks. It’s my personal favorite!  

 

Homemade Garlic Shrimp Pizza

 

2 tablespoons butter 

2 tablespoons flour 

1 cup half and half

1 teaspoon garlic powder

1/4 cup grated Parmesan

Salt and pepper to taste

   

Shrimp:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3/4 pound large raw shrimp, deveined with tails removed

2 tablespoons olive oil 

2 teaspoons Montreal steak seasoning 

2 tablespoons butter 

1 tablespoon olive oil

2 cloves garlic, grated 

 

Crust:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Non-stick cooking spray

1 round of pre-made pizza dough 

drizzle of olive oil

1/2 cup grated Parmesan

1 round of pre-made pizza dough 

1 cup grated whole milk mozzarella 

1 tablespoon Italian seasoning

1 tablespoon chopped fresh parsley 

Preheat a oven to 400 degrees. Spray your sheet pan or pizza pan with non-stick spray. Stretch the dough to fit a large round pizza pan or a non-stick baking sheet. Drizzle a little olive oil on top of the dough.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

In a medium skillet add butter and olive oil over medium high heat until sizzling. Add the shrimp, minced garlic, and the Montreal Steak seasoning and sauté until shrimp are just turning pink.  Do not overcook.  Transfer shrimp to bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium saucepan, add the butter and cook over medium heat until melted. Add the flour to the butter and stir for 1 minute. Slowly add the half and half and whisk constantly while sauce is thickening.  Add in garlic powder and salt and pepper and cook until very thick. You want the sauce thicker than your usual béchamel sauce. Add more milk to thin or less milk for thicker sauce.  Stir in 1/4 cup Parmesan and remove from the heat. Season with a pinch of salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 Spread the white sauce on the dough in an even layer. Add a light layer of mozzarella on top. Next, scatter the shrimp over the sauce and cover with more mozzarella. Sprinkle on Italian seasoning and a little more Parmesan cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in oven for about 15 minutes or until crust is lightly browned, cheese has melted and sauce is bubbly. Sprinkle with parsley for garnish. Slice and serve.  Store leftovers in fridge.  

 

 

 

 

 

 

 

 

 

 

 

 

YUM.

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Shrimp Picata

 

 

 

 

 

 

 

 

 

 

 

 

 

I like Chicken Picata…. I pound the chicken out flat and then quick fry it and then add all my lemony ingredients.  But why not Shrimp Picata?  I wondered if that would be as good so I tried it today.  Oh my gosh it is so good.  Plump, tender shrimp pair perfectly with the lemony butter sauce, which is simple yet fresh and bright. I would even say better than the chicken.  And so much easier to make.  This recipe will take maybe 15 minutes start to finish! 

 

Shrimp Picata

 

1-pound large shrimp, peeled and de-veined and tails off.

1 teaspoon corn starch

1 teaspoon all-purpose flour

1½ teaspoons lemon pepper seasoning 

2 tablespoons olive oil divided

2 garlic cloves minced

¼ cup white wine (or use extra chicken stock)

¾ cup chicken stock

1½ tablespoons fresh lemon juice

4 tablespoons cold butter

3 tablespoons capers drained

kosher salt ONLY as needed, adjust to taste

1 lb. spaghetti noodles

freshly ground black pepper ONLY as needed, adjust to taste

1 tablespoon fresh Italian parsley, chopped small

 

Rinse the shrimp and pat dry with a paper towel. Place the shrimp in a medium-sized bowl and sprinkle with flour, corn starch, and lemon pepper seasoning. Toss to coat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp to the skillet and toss to coat with oil. Cook, while stirring constantly, for about 2 minutes, until the shrimp is pink and almost cooked through. Transfer the cooked shrimp to a bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Add the wine to the same skillet and simmer for about 1 minute, scraping up the browned bits as it heats. Add the chicken stock to the pan and continue simmering and whisking for 5 minutes, or until the liquid is reduced by about half. 

Reduce the heat to medium and add the cold butter, 1 tablespoon at a time, whisking constantly. Add the capers and simmer 2 more minutes, or until the liquid has thickened slightly. Allow to continue simmering on low heat while your pasta cooks.

 

 

 

 

 

 

 

 

 

 

 

 

Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain pasta.  Make sure you drain it well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Return pasta to the large skillet and warm over medium heat. Add the pasta water if necessary and 3 tablespoons butter, and season with salt and pepper.  Add shrimp to the pasta and toss well.

 

 

 

 

 

 

 

 

 

 

 

 

Remove from heat and sprinkle on parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Chicken and Stuffing Bake

 Chicken and Stuffing Bake

 

 

 

An old time favorite.  I haven't made it for a while and forgot just how good it is.  I've been making this simple recipe for years and I have to say it is one of my most simple and delicious.  With only 5 ingredients, 5 minutes to put together and 45 minutes in the oven, you’ll wonder how could a recipe so easy could be so good.   This is a keeper.

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Chicken and Stuffing Bake

 

1 lb Chicken tenders 

1 box Stove Top chicken stuffing 

1 stick butter 

1 large can cream of chicken soup (or use two small cans)

8-10 slices Swiss cheese 

 Preheat oven to 350 degrees.  Spray a 9 x 13 or 11 x 8 baking dish with cooking spray.  Add a couple tablespoons of the soup on the bottom of the dish and spread out evenly.  Set aside. 

 

 

 

 

Add the chicken tenders on top, keeping the pieces very close, side by side.  Fill the entire dish with the chicken. 

 

 

 

 

 

 

 

 

 

 

Next, spoon more of the soup over the chicken, covering it completely.

 

 

 

 

 

 

 

 

 

 

Lay your cheese slices on top of the breasts making sure you cover the chicken completely. I like to overlap them and sometimes add extra.  You can never have too much cheese!

 

 

 

 

 

 

 

 

 

 

Spoon the rest of the soup over the cheese and spread evenly. Make sure you cover all the cheese with the soup. 

 

 

 

 

 

 

  

 

 

 

Sprinkle the entire box of dry stuffing over the top. Making sure you cover the layer of soup.

 

 

 

 

 

 

 

 

 

 

Melt butter in a measuring cup and drizzle all over the top of the dry stuffing. Cover with foil.

 

 

 

 

 

 

 

 

Bake at 350 degrees for 45 minutes. Temperature should read 165 degrees when thermometer is inserted into chicken breast.

 

 

 

 

 

 

 

 

 

 

Remove foil and bake an additional 10 minutes to brown the stuffing on top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve hot from the oven.  Enjoy!

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home. 

Birdseed Wreath

Bird Seed Wreath

As many of you know, I am a bird enthusiast...meaning I love watching them and feeding them all year round. One of the things I do each holiday season is make these homemade bird wreaths to give to friends and neighbors who also like to remember our feathered friends during the cold winter months. A wreath like this in the photo would cost you over $50 in the stores....but you can make them for just a couple of dollars. And they make wonderful gifts for both your friends and the birds. I have added others that are easy to make below in the comment section. Here's what you do....

Simply go to the meat counter at your grocery store and ask for Suet (fat scraps). Most times they give it to you for free. Then buy a bag of bird seed and get out your bundt pan and follow these directions! 

Birdseed Wreath 

Suet
Saucepan or baking dish
Fine cheesecloth
Measuring cup
Fresh cranberries
6-cup Bundt pan
Birdseed
Dried cranberries
Roasted unsalted peanuts
Wide ribbon 

Begin by cutting 1 pound of suet into small chunks and melting in a saucepan (or baking dish in a 375-degree oven) until all the fat has melted.

Strain fat through fine cheesecloth, allow it to harden at room temperature, and then melt and strain again. Measure out 1 1/2 cups melted suet and set aside. 

Place fresh cranberries in bottom of 6-cup Bundt pan in desired pattern (you can use three cranberries in every other channel).

In a large bowl, thoroughly combine 4 cups birdseed and 1 cup each dried cranberries and peanuts. Add melted suet to dry ingredients and thoroughly coat using your hands. Once completely combined, fill your bundt pan with mixture, being sure to press down firmly as you go. 

Allow mixture to harden overnight in the refrigerator (or freezer).
Once hardened, remove pan from fridge and allow to sit at room temperature for 5 or 10 minutes before un-molding. 

With wide ribbon, hang wreath outside when temperatures are cold. Be sure wreath is not in direct sunlight, to avoid melting or spoiling. If you are giving as a gift...wrap in cellophane and store in the refrigerator until you are ready to wrap it in a box with a ribbon.