Shrimp And Bacon Pizza Recipe 395

SHRIMP AND BACON PIZZA RECIPE

Steps:

• Preheat oven to 500F.
• Cook bacon over medium-high heat until about half cooked. Bacon will finish cooking on the pizza in the oven. Remove and drain on paper toweling.
• Pat shrimp dry with paper toweling and then in a medium size bowl mix together the shrimp with 2 tablespoons of olive oil, garlic powder, onion, salt, and pepper.
• Grease a 12-inch pizza pan and spread the crust over the pan, sprinkle the mozzarella cheese evenly over the top, and then spread the shrimp mixture over the top of the cheese followed by the bacon.
• Bake for 12 - 13 minutes, until the crust, is browned, and the shrimp is done.
• Cool for 10 minutes and serve hot.

SHRIMP PIZZA

Steps:

• For white sauce, in a small nonstick saucepan, melt butter. Stir in the flour, mustard, cayenne and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 2 minutes. Add shrimp; cook and stir 2-3 minutes longer. Drain., Place crust on a pizza pan or baking sheet; spread with white sauce. Top with shrimp mixture and cheese. Bake at 425° for 8-12 minutes or until shrimp turn pink and cheese is melted.

BACON AND SHRIMP PIZZA

Steps:

• Pre-heat oven to 400°F.
• Spray a cookie/pizza sheet with cooking spray. Mix thawed shrimp, oil, and garlic until coated and set aside.
• Unroll dough carefully and place on the cookie sheet. Gently press dough intoa large rectangle. Bake at 400°F 6-8 minute or until edges are golden brown.
• Meanwhile, cook bacon until crisp and drain.
• Remove crust from oven and spread Alfredo sauce over it and the mozzarella cheese over that. Bake another 6-10 minutes until cheese is melted.
• While that is baking chop the bacon into bite-size pieces and chop tomato and parsley.
• Remove pizza from oven one more time and add all the chopped stuff as well as the shrimp mixture. Bake 3 more minutes, sprinkle with parsley, and serve!
• *NOTE this makes a great breakfast pizza!

SHRIMP PIZZA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Parmesan cheese, mayonnaise, garlic, and spinach until evenly mixed; set aside.
• Press the pizza dough onto a baking sheet, and brush with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon Italian seasoning. Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat, and cook the bell pepper and onion until tender, about 5 minutes. Season with 2 teaspoons of Italian seasoning, and stir in the canned shrimp; cook until the shrimp are heated through.
• When the crust has baked, remove from the oven, and spread evenly with the spinach mixture. Spread the shrimp and vegetable mixture onto the pizza, and cut into pieces to serve.

PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON

Steps:

• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
• In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
• In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
• On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
• Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

GRILLED SHRIMP PIZZA

Steps:

• Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.
• Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.
• Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.
• Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.
• Per serving: Calories 585; Fat 28 g (Saturated 7 g); Cholesterol 143 mg; Sodium 708 mg; Carbohydrate 60 g; Fiber 3 g; Protein 27 g

SHRIMP SPINACH BACON ALFREDO RECIPE BY TASTY

Steps:

• Heat oil over medium heat in a large pot.
• Cook the garlic and the shrimp until the shrimp is pink, then remove the shrimp.
• Add the spinach, onions, salt, and pepper, cooking until the onions are translucent.
• Pour in the cream and bring to a boil.
• Add the fettuccine, stir until the pasta is evenly cooked.
• Mix in the cooked shrimp, bacon, parmesan, and parsley until the cheese is melted.
• Enjoy!

SHRIMP AND BACON PIZZA RECIPE - (3.9/5)

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 2 tablespoons oil. Cook bacon in 10-inch nonstick skillet over medium-high heat until partially cooked through, about 3 minutes; transfer to paper towel-lined plate. Pat shrimp dry with paper towels and toss with onion, garlic, salt, pepper, and remaining 2 tablespoons oil. 2. On lightly floured counter, roll dough into 16 by 9-inch oval (about 1/4 inch thick) and transfer to prepared sheet. Sprinkle mozzarella over dough. Spread shrimp mixture over cheese and top with bacon. Bake until shrimp are cooked through and crust is browned, about 13 minutes. Sprinkle with chives and let cool for 5 minutes. Serve.

SHRIMP & CRAB PIZZA

Steps:

• Preheat oven to 450°. In a small bowl, combine shrimp, water and lemon juice. Let stand 10 minutes., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and pepper; cook and stir 4-5 minutes or until tender. Add garlic and salt; cook 1 minute longer., Drain shrimp, discarding liquid. Add shrimp and crab to pan; cook and stir 1-2 minutes longer or until shrimp turn pink., Place crust on an ungreased 12-in. pizza pan or baking sheet; spread with Alfredo sauce. Spoon shrimp mixture over sauce; sprinkle with cheese. Bake 8-10 minutes or until crust is golden and cheese is melted.

SHRIMP NAAN PIZZAS

Steps:

• Preheat oven to 400F.
• Toss the shrimp with lemon pepper seasoning (or garlic powder), add salt if your seasoning doesn't have salt. Heat the olive oil in a medium skillet and cook shrimp about 2 minutes per side, or until fully cooked. Set aside.
• Assemble the pizzas on a large baking sheet: Top each naan bread with half the marinara sauce, mozzarella slices, grape tomatoes, shrimp, and basil leaves. Sprinkle with freshly ground black pepper. Bake at 400F for 10-15 minutes, or until the cheese has melted and the pizzas are heated through. Garnish with the remaining fresh basil leaves.

PIZZA WITH SHRIMP, BACON AND ARTICHOKE HEARTS

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.
• Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
• Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.

SHRIMP SAUTEED WITH BACON AND HERBS

Steps:

• In a medium bowl, toss shrimp, garlic, rosemary, thyme, and oil. Set aside to marinate at room temperature for 30 minutes.
• Place bacon in a large skillet, and place over medium-high heat. Cook bacon, stirring occasionally, until almost all the fat is rendered, 6 to 7 minutes. Pour off and discard all but about 2 tablespoons of the bacon fat. Add the shrimp, marinade ingredients, and salt and freshly ground pepper to taste; saute, turning frequently, until the shrimp are opaque and just cooked through, about 5 minutes.
• Remove shrimp and bacon, and transfer to serving dish. Add lemon juice and stock to skillet; cook, stirring up cooked-on brown bits. Cook until liquid is reduced by half, about 2 minutes. Swirl in butter; cook, swirling skillet until butter has melted. Pour the sauce over shrimp, and serve with Lentils with Scallions and Peppers.

SHRIMP PIZZA

Steps:

• Preheat oven to 450 degrees F. In skillet, saute minced garlic in olive oil 2 to 3 minutes. Add rosemary and saute another minute or two. Brush olive oil mixture over pizza crust. Cover with a sprinkle of Parmesan cheese, followed by a layer of mozzarella cheese. Top with prepared shrimp, pepper rings and tomato slices. Sprinkle fresh basil strips over pizza. Bake 10 minutes until cheese is bubbly and shrimp is cooked.

SHRIMP & BACON CAESAR PIZZA

Steps:

• FOR CRUST:
• Spray 2 pizza pans or baking sheets with cooking spray and sprinkle lightly with cornmeal. Set aside.
• In the bowl of an electric mixer fitted with the dough hook, combine flour and yeast. Add in water, oil, and sugar. When dough is starting to pull together, add the salt and knead the dough on low speed until it forms a smooth, elastic, firm dough, about 6-8 minutes.
• Pull the dough out, lightly oil the bowl (I spray it with cooking spray), and place the dough back in. Cover and let rise in a warm place for 2 hours, or until doubled in size.
• Punch dough down and divide into 2 equal portions. Transfer to a large, lightly floured surface and roll out to desired size/shape for 2 pizzas.
• Gently pick up rolled crust and transfer to prepared pans. The dough should have a fair bit of give/stretch, but, if it tears, simply stretch the dough when it's on the pan to patch any holes.
• SHRIMP & BACON CAESAR TOPPING: Roast garlic at 400 degrees for 30 minutes, or until soft.
• Meanwhile, cook bacon to desired crispness, draining fat and adding shrimp for last minute or two of cooking. Cook just until shrimp are opaque, then remove from pan and set aside.
• Turn oven temperature to 425 degrees.
• Mash garlic with the flat side of a large knife blade and mix with Caesar dressing and Parmesan cheese. Spread evenly over pizza crusts.
• Divide 3 cups of Monterey Jack cheese evenly over 2 pizzas. Top with red onion, bacon, and shrimp, then sprinkle on remaining 1 cup of cheese.
• Bake at 425 degrees for 15-20 minutes, until cheese is melted and bubbly and crust is golden brown.
• Remove from oven, sprinkle with parsley, and let cool for a minute or two before slicing and deVOURing. Enjoy :)

BACON SHRIMP SCAMPI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly tender, about 8 minutes.
• Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on paper towels, leaving about 1 1/2 tablespoons grease in the skillet.
• Add garlic to hot grease and cook until fragrant, about 30 seconds. Add shrimp and sprinkle with red pepper flakes. Cook until just cooked through and pink, about 2 minutes per side. Remove from the skillet and set aside.
• Pour chicken broth into the hot skillet, and cook for about 1 minute. Stir in heavy cream, and bring to a simmer, about 2 minutes. Reduce heat to low, whisk in Parmesan cheese, and cook until sauce starts to thicken, about 2 minutes.
• Drain spaghetti, reserving 1/2 cup of pasta water.
• Return shrimp and bacon to the skillet and simmer until heated through, about 1 minute. Add spaghetti and toss all ingredients together. Whisk in some of the reserved pasta water if sauce is too thick. Season with salt and pepper.
• Garnish with chopped parsley and serve with a fresh lemon wedge to be squeezed over the pasta.

BACON SHRIMP PASTA RECIPE

Steps:

• Place a large pan of water on to boil. (it will boil faster with a lid on, or use the electric kettle to make this dish even quicker)
• Once the water is at a boil, add the salt and put in the pasta, set your timer for one minute less than the packet instructions.1 tablespoon salt8oz/225g dried pasta
• Reserve 2 cups of the pasta cooking water and then drain the pasta.
• Add the olive oil to a frying pan or skillet and cook the bacon over medium-high for 4-5 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the drippings. (see note 4)1 tablespoon olive oil6 chopped slices of bacon
• Reduce the heat under the bacon drippings very low heat. Add the butter, and once melted, add the sliced garlic and some of the lemon zest. Cook for 2-3 minutes, but don't let the garlic color.2 tablespoons butter2 sliced garlic cloves1 teaspoon lemon zest
• Add the wine to the skillet along with some of the lemon juice. Bring to a boil. Scoop ½ cup of the water from the pasta pan and add it to the sauce. Season with salt and pepper.½ cup white wine1 tablespoon lemon juice½ cup pasta cooking water½ teaspoon salt¼ teaspoon black pepper
• Add the shrimp to sauce and cook for 3 minutes, stirring regularly.1 pound/450g raw shrimp
• Remove the pan from the heat and scrape the cooked bacon (and any collected juices) into your sauce.
• Transfer the pasta to the sauce along with ¼ cup of the reserved cooking water.
• Use tongs to lift and toss the pasta with the sauce over low heat. The pasta should soak up the sauce. Add pasta cooking water if needed until pasta is cooked to your liking. Taste your pasta and add more salt, pepper and lemon juice to taste.
• Serve with parsley and extra lemon zest.chopped fresh parsley1 teaspoon lemon zest