Shrimp Alfredo Deep Dish Pizza

 
 

 

 

 

 

 

 

 

 

 

I love making homemade Pizza. I can add anything I want and season it just right and I save so much money by making it at home.  And you have leftovers and I've been know to grab a slice of pizza for breakfast on many occasions.  One of my favorite pizzas is Shrimp pizza!

Shrimp Alfredo Deep Dish Pizza

1/2 pound frozen or fresh shrimp, peeled and de-veined, tails removed

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon minced parsley

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Lay shrimp out on a sheet pan lined with paper towels.  Pat shrimp dry with until the surface is no longer wet.  Add olive oil and butter to skillet and melt over medium high heat.  Add shrimp and sauté until just pink.  Immediately remove from skillet and set aside.  Do not leave shrimp in hot pan or they will continue cooking and get too tough.   

 Alfredo Sauce

2 Tablespoons butter

2 Tablespoons flour

3/4 cups half and half or heavy cream (more if needed)

2 teaspoons minced garlic (less if you are not a garlic fan)

½-3/4 teaspoon Italian seasoning

1/2 cup Parmesan

salt and pepper to taste

1 cup Mozzarella cheese (more if you like)

1 round of fresh pizza dough (or frozen and thawed)

In a sauce pan or skillet, melt butter over medium-low heat. Add flour and whisk until combined. Cook for 2 minutes to remove the flour taste but do not allow to brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Slowly whisk in half and half or cream. You want this sauce to be thick so add the milk sparingly. You can always thin it out later if found to be too thick.

Whisk in the Italian seasonings, garlic, salt and pepper. Taste to make any adjustments in seasonings.

Stir in the Parmesan and cook over low heat until it thickens and cheese is melted. If sauce is too thin, add more cheese. Turn heat to simmer and set aside until ready to use.

 

 

 

 

 

 

 

 

 

 

Brush your pizza pan with olive oil to prevent sticking. Add your dough and stretch and pull to fit pan. Drizzle a little olive oil on top of your dough and add a little Italian seasoning.  Top with sauce, leaving a border around the edges of the dough.

 

 

 

 

 

 

 

 

 

 

Got cheese?  I like to load my pizzas with fresh shredded whole Milk Mozzarella.  Pre-shredded cheese you buy in bags doesn't melt as well and it's full of unhealthy chemicals.

Bake at 400 degrees on middle rack for about 20-25 minutes or until cheese is golden and bubbly. 

 

 

 

 

 

 

 

 

 

 

 Slice and serve!

 TIPS:

• My personal preference is to buy small bags of quick frozen shrimp  They’re frozen shortly after being harvested and will have the freshest taste. To defrost, simply add the needed quantity into a colander and run under cold water until they’re no longer solid, about 3 minutes. After draining, you will want to pat them dry with a paper towel.
  

• Shrimp can quickly overcook if left unattended in the skillet, even with the heat turned off. This is due to the residual retained heat.  As soon as they turn pink, remove from heat.

• I like to buy fresh dough from the grocery store or local pizza place. Most places will sell you bags of dough. The fresher the better.

• Oil your pizza pan first with olive oil and butter before you add your dough.  This will give you that buttery taste.

• Always buy fresh whole milk mozzarella and grate it yourself.

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Deep Dish White Pizza

 

 

 

 

 

 

 

 

 

 

 

  

I love white pizza!  I see it as a blank canvass for me to create the best pizza with or without  toppings.  It all starts with making the perfect sauce, which is basically an easy garlic Alfredo sauce made extra thick. It’s so delicious and so easy to make in about 5 minutes.  Then you create your own masterpiece from there. You can buy your pizza dough from your grocery store (fresh or frozen) or from your favorite pizza shop that often sells fresh homemade dough.  The toppings are up to you.  I topped this one with shrimp but you can use a variety of toppings that I have listed in the recipe.  This makes pizza night so delicious and fun to switch from the classic red sauce. YUM!!

Deep Dish White Pizza

2 Tablespoons butter

2 Tablespoons flour

3/4 cups half and half or heavy cream (more if needed)

2 teaspoons minced garlic (less if you are not a garlic fan)

½-3/4 teaspoon Italian seasoning

1/2 cup Parmesan

salt and pepper to taste

1 cup Mozzarella cheese (more if you like)

1 round of fresh pizza dough (or frozen and thawed)

In a sauce pan or skillet, melt butter over medium-low heat. Add flour and whisk until combined. Cook for 2 minutes to remove the flour taste but do not allow to brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Slowly whisk in half and half or cream. You want this sauce to be thick so add the milk sparingly. You can always thin it out later if found to be too thick. 

Whisk in the Italian seasonings, garlic, salt and pepper. Taste to make any adjustments in seasonings. 

Stir in the Parmesan and cook over low heat until it thickens and cheese is melted. If sauce is too thin, add more cheese. Turn heat to simmer and set aside until ready to use.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Brush your pizza pan with olive oil to prevent sticking. Add your dough and stretch and pull to fit pan.  I like to use a rectangle baking pan for a Chicago Style Deep Dish pizza.  But you can roll out your dough in a round pan to be thick or thin.

 

 

 

 

 

 

 

 

 

 

 

Drizzle a little olive oil on top of your dough and add a little Italian seasoning.  Top with sauce, leaving a border around the edges of the dough. Add your favorite toppings, (I used cooked shrimp for this one) and cover with mozzarella. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 400 degrees on middle rack for about 20-25 minutes or until cheese is golden and bubbly.  Slice and serve.

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy while it’s hot!

Serve plain white pizza or add your favorite toppings. See below:

• grilled chicken
• Italian Sausage 
  
• diced ham 
  
• steak
• shrimp
• tomatoes
• fresh basil
• mushrooms
• Spinach

 

 

 

 

 

 

 

 

 

 

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Lemon Shrimp with Parmesan Rice

 Lemon Shrimp with Parmesan Rice 

It’s fast and simple. Takes only about 10 minutes from skillet to table.  The creamy Parmesan Rice has so much flavor from garlic and freshly grated Parmesan cheese plus just a touch of lemon juice.  And the Shrimp make it the perfect dish for any time.  Add some peas or asparagus and you have a gourmet meal! 

Lemon Shrimp with Parmesan Rice 

2 cups uncooked white rice

2 cups chicken broth

½ cup frozen peas (optional)

2 tablespoons butter

2 tablespoons olive oil

1 pound uncooked medium shrimp peeled and de veined

2 teaspoons minced garlic

2 tablespoons lemon juice

¼ teaspoon pepper

½ cup shredded Parmesan cheese

2 tablespoons grated Pecorino Romano cheese

2 tablespoons minced fresh parsley

Salt and pepper to taste

In a small saucepan, bring broth to a boil. Stir in rice and peas and boil for one minute; cover and remove from the heat. Let stand for 5 minutes.

Meanwhile, in a large skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. Add rice and peas to skillet and stir well. Stir in grated cheeses and sprinkle with parsley.  Enjoy!

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Shrimp Wontons with Sichuan Sauce

 

 

 

 

 

 

 

 

 

 

 

I am not really into spicy foods… I mean I can take a little heat, but not too much.  I usually tone it way down when I am making Chinese food at home.  But one night I was dining at a local Chinese place and the waiter got my order wrong and brought out the wrong dish.  He apologized and said he would return my meal and bring out the correct one, but asked if I wanted to taste this one first.  He said it was the most popular dish on the menu and he was sure I would love it.  So, I tasted it and boy did I love it.  I wanted more. 

 

 

 

 

 

 

 

So, I decided to make it at home. I knew the flavors that made it so delicious and it turned out great!  That was three years ago and I have been making it ever since. Just imagine, tender little shrimp filled dumplings over a bed of soft and tender ramen noodles and a sauce that will make you want to scream, “OMG this is so good.”  

Shrimp Wontons with Sichuan Sauce

Sichuan Sauce

1/4 cup soy sauce 

2 tablespoons chili oil (use less if you want less heat)

1 tablespoon white wine vinegar

1 teaspoon sesame oil

1/2 teaspoon granulated sugar 

Pinch of crushed red pepper

2 garlic cloves, minced 

1 green onion, sliced white and green

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the sauce first by whisking together all ingredients. Warm over medium heat until heated through.  Set aside.

NOTE:  Add only 1 tablespoon of chili oil at first and then taste to see if you need more.  You can adjust your heat by adding more or less chili oil and crushed pepper.  

 

Won Ton Filling

 

1/4 pound peeled and de-veined shrimp 

2 cloves garlic

1/2 teaspoon sesame oil 

1/8 teaspoon salt 

1/2 teaspoon corn starch 

10-20 won ton wrappers 

1 tablespoon chopped scallions 

2 packets Ramen noodles

 

Cut the shrimp into small pieces. Add the sesame oil, garlic, salt and cornstarch, stir to mix well. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add a scoop of the shrimp filling onto the center of a wonton wrapper.  Wet your index finger with water and trace the outer corners of the won ton wrapper. Fold in half and pinch to seal opening.  Once you have a triangle, bring the corners to the middle and pinch together to seal.  Repeat the same to make 10-20 wontons.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Heat up a medium sized pot of water and bring it to boil. Carefully drop the won tons into the pot. As soon as they float to the top, use a slotted spoon to transfer the won tons to a large bowl. 

 

 

 

 

 

 

 

 

 

 

 

Make your Ramen

Boil two cups of water in a medium pot. Add the ramen noodles and cook for 3-4 minutes or until al dente. Drain and remove noodles to a large serving bowl.  Add won-tons on top and drizzle on the sauce.  Gently stir the won tons until coated with sauce.

 

Drain and remove noodles to a large serving bowl.  Add won-tons on top and drizzle on the sauce.  Gently stir the won tons until coated with sauce.

 

 

 

 

 

 

 

 

  

 

Tender little wontons filled with succulent shrimp atop a bed of soft ramen noodles and drizzled in wonderfully delicious sauce! 

 

 

 

 

 

 

 

 

 

 

 

 

So good.  Want a bite?

 

 

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