SHRIMP AND ASPARAGUS PIZZA
Provided by Hy-Vee Test Kitchen
Yield 8 1 slice each
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Prepare crust according to package directions, except do not bake.
- 3. In a small bowl, combine Alfredo sauce and garlic. Spread over crust. Top with cheese, asparagus and shrimp.
- 4. Bake 12 to 17 minutes or until cheese is melted and crust is golden brown. Cut into 8 slices.
Nutrition Facts : Calories 140, Fat 4g, SaturatedFat 2g, TransFat 0g, Cholesterol 20mg, Sodium 300mg, Carbohydrate 17g, Fiber 1g, Sugar 1g, Protein 6g
SHRIMP AND ASPARAGUS PIZZA
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 230°C (450°F).Line a baking sheet with parchment paper.Spread the pesto on the pizza dough, leaving 1 cm of space around the edge.Cut the asparagus into bite-sized pieces.If the spears are thick, cut them in half lengthwise so they cook more quickly.Add the asparagus on the pizza.Add the shrimp, mache, and mozzarella on the pizza.Shave the sharp cheddar using a peeler and add the shavings on the pizza.Heat in the oven for 10 minutes or until the dough is golden and the cheese melted.Source: Marie-Ève Caplette, nutritionnist
ASPARAGUS-SHRIMP DUMPLINGS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 18 to 24 dumplings
Number Of Ingredients 0
Steps:
- Puree 8 ounces shrimp (peeled and deveined) in a food processor with 2 teaspoons each cornstarch, minced ginger, sesame oil and dry vermouth and 1 teaspoon soy sauce until mostly smooth. Transfer to a bowl and stir in 1/2 cup thinly sliced trimmed asparagus, 3 tablespoons chopped chives, 1/2 teaspoon kosher salt and 1/4 teaspoon sugar. Spoon about 2 teaspoons filling onto a dumpling wrapper. Dampen the edges and fold into a half moon; crimp the edges with your fingers. Repeat to make 18 to 24 dumplings. Cook in a steamer basket set over simmering water until cooked through, 6 minutes. Serve with soy sauce for dipping.
ASPARAGUS PIZZA
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.
SHRIMP ASPARAGUS PIZZA RECIPE
Yield makes 1 pizza
Number Of Ingredients 12
Steps:
- Arrange a rack in middle of oven and preheat to its hottest setting, 500°-550°.
- Heat up a bit of oil over medium heat in a non-stick pan. Add the garlic and cook, stirring occasionally, until golden, about 2 minutes. Add the shrimp and cook, 1-2 minutes per side, until slightly pink. Squeeze on 1/2 a lemon's worth of juice, season with salt and pepper and set aside.
- Gently shape dough into a rectangle on an oiled baking sheet. Spread on the shredded mozzarella and top with the asparagus pieces, a sprinkle of crushed red pepper, the lemon zest, the cooked shrimp and the chopped flat leaf parsley. Finish with the parmesan and bake pizza until bottom of crust is crisp and top is blistered, about 12-14 minutes. Slice and enjoy!
SHRIMP 'N' VEGGIE PIZZA
Just 30 minutes are all you'll need to put together this simple colorful pizza. "It's a great way to use up leftover shrimp and veggies," attests Terri Webber of Miami, Florida.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 slices.
Number Of Ingredients 9
Steps:
- In a nonstick skillet, saute onion, mushrooms, asparagus and garlic in oil until almost tender. Add shrimp; cook until shrimp turn pink. Remove from the heat. , Place the crust on a pizza pan or baking sheet. Spread with pizza sauce. Top with shrimp mixture. Sprinkle with cheese. Bake at 450° for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 215 calories, Fat 7g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
SHRIMP PIZZA
Our home economists lightened Susan LeBrun's savory pizza to make it a bit healthier. Topped with fresh shrimp and melted cheese, the delicious main dish from the Sulphur, Louisiana cook makes a timely supper with a special touch.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 slices.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 317 calories, Fat 9g fat (3g saturated fat), Cholesterol 128mg cholesterol, Sodium 633mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PIZZA WITH ASPARAGUS
Provided by Florence Fabricant
Categories dinner, pizza and calzones, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
- Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
- Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
- Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
- Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
- Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
- Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
- Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 12 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 6 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 613 milligrams, Sugar 2 grams
SHRIMP AND ASPARAGUS
This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.
Provided by Cathy Christensen
Categories Pasta and Noodles Noodle Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
- Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
- In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
- Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
- Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 45.4 g, Cholesterol 198.7 mg, Fat 42.2 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 18.3 g, Sodium 339.9 mg, Sugar 3.2 g
SPINACH-SHRIMP PIZZA
Bake this delicious shrimp and spinach pizza for dinner tonight using pita bread as base - ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. On large cookie sheet, arrange pita breads.
- In small bowl, mix cheese and milk. Stir in spinach and basil. Spread over each pita bread to within 1/2 inch of edge. Top with mushrooms, tomato, shrimp and cheeses.
- Bake 10 to 15 minutes or until cheese is melted.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 10 g, TransFat 0 g
ASPARAGUS, SHRIMP AND DILL OVER FETTUCCINE
A spritz of lemon, a sprinkling of dill--tender shrimp and springtime asparagus don't need much to meld into a perfect pasta dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
- Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
- In 10-inch nonstick skillet or Dutch oven, heat olive oil over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink.
- Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
- Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.
Nutrition Facts : Calories 470, Carbohydrate 63 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g
SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA
You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.
Provided by Susan Spungen
Categories dinner, quick, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
- Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
- Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
- In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.
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