Shrimp And Pineapple Party Pizza Recipes

SHRIMP & PINEAPPLE PIZZA

Steps:

• Preheat oven to 500 degrees
• Brush olive oil on pizza crust
• Sprinkle crust with monterey jack cheese
• Top with shrimp, pineapple, red onion, and parmesan cheese
• Bake 8-10 minutes or until crust is deep golden and cheese is melted (10 minutes was good for me)
• Sprinkle with chopped cilantro
• Cut into wedges
• Enjoy

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.

GRILLED SHRIMP-PINEAPPLE FAJITAS

Steps:

• Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, 1/2 cup cilantro and 2 teaspoons lime juice; process until smooth. Season with salt and pepper.
• Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, a big pinch of salt and a few grinds of pepper in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon fajita seasoning, 2 pinches of salt and a few grinds of pepper in another large bowl.
• Grill the shrimp until cooked through, 2 to 3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1 to 2 minutes per side. Transfer to a cutting board.
• Place the bell peppers and whole jalapeno in a grill basket and grill, flipping, until charred, 5 to 6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
• Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.

SHRIMP AND PINEAPPLE NOT-SO PO' BOYS

Steps:

• In a large bowl, toss the shrimp with a hefty sprinkling of salt, and massage gently. Allow it to sit for 5 minutes then rinse. This helps plump the shrimp especially if they were previously frozen.
• Add the Cajun seasoning to the shrimp and let it marinate for 20 minutes, while you make the chutney.
• In a skillet, warm 1 tablespoon olive of oil over low heat, until shimmering Add the cumin and fennel, it should splutter.
• Stir in the onion and serrano pepper and saute until softened and has picked up a little color. Add the turmeric and saute for 30 seconds. Stir in the pineapple and toss to coat with the spices. Cook for about 5 minutes. Add the cilantro and mayonnaise and stir to combine.
• Add some cornmeal to a shallow plate. Coat each shrimp evenly with cornmeal, while you warm up a few tablespoons of vegetable oil in a large skillet over medium-high heat. When oil is shimmering (hot), add the shrimp in batches. Flip after 2 minutes, or when they start to change color. Cook another 2 minutes on the other side, until cooked to your liking (don't overcook, and should only take 5 minutes, tops!). Remove the shrimp from the skillet to a paper towel-lined plate.
• To build the po' boy: Slather the pineapple-mayonnaise mixture on 1 side of each bun bottom. Spoon a generous helping of shrimp over the top. Add some lettuce and tomato and cover with the bun tops. Wrap in plastic and aluminum foil and you're ready for the picnic!

PARTY PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown the ground beef and sausage together in a large skillet and drain well.
• Cut the processed cheese into small cubes and add to the meat mixture. Cook over low heat, stirring frequently, until the cheese melts. Stir in hot pepper sauce to taste. Spread a layer of the meat and cheese mixture on slices of party rye bread. Arrange the slices on an ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until browned. Serve warm.

COCONUT SHRIMP PIZZA

Steps:

• Equipment:.
• Baking sheet with parchment.
• Skillet.
• Wood Cutting board.
• Heat oven to 425 degrees F. Line a baking sheet with parchment paper. Unroll pizza dough and place on prepared baking sheet, stretching to make into a rectangle. In a small saucepan, melt butter over medium heat with garlic. Brush melted garlic butter on dough and bake for 8 minutes. Set aside.
• In a shallow dish, stir to combine panko, shredded coconut, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place eggs in a separate shallow bowl or dish and beat with a whisk. Coat shrimp in egg then coat in panko and coconut. Place on a plate or tray.
• Heat canola oil in a medium skillet over medium heat. Cook shrimp until lightly golden, about 1-2 minutes per side. Drain cooked shrimp on a towel-lined plate.
• To prepare pizza, top crust with half of the shredded mozzarella, chilis, pineapple, red onion and coconut shrimp. Sprinkle over remaining cheese and bake until crust is golden and cheese is melted, about 6-10 minutes.
• Transfer to a cutting board and garnish with chopped scallions.

SHRIMP AND PINEAPPLE KABOBS

Steps:

• 1. On each of twelve 4 to 6-inch wooden skewers, thread 1 pepper piece, 1 pineapple chunk, 1 shrimp, 1 pineapple chunk and 1 pepper piece. Place kabobs on broiler pan.2. In small bowl, combine remaining ingredients mix well. Brush kabobs with sweet and sour mixture.3. Broil 4 to 6 inches from heat for 3 minutes. Turn kabobs brush with remaining mixture. Broil an additional 2 to 4 minutes or until shrimp turn pink.Nutrition Information Per Serving: Serving Size: 1 Kabob * Calories: 40 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 10 mg 3% * Sodium: 75 mg 3% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 3% * Sugars: 6 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 20% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate

BAJA SHRIMP GRILLED PIZZA

Steps:

• Mix Marinade Mix, 1/4 cup of the oil and orange juice in small bowl. Place shrimp and vegetables in 2 separate large resealable plastic bags. Add 1/2 the marinade to each bag; turn to coat well. Refrigerate 15 minutes. Remove shrimp and vegetables from marinade. Discard any remaining marinade. Thread shrimp onto skewers.
• Grill vegetables over medium heat 6 to 8 minutes or until tender-crisp. Grill shrimp kabobs 5 to 7 minutes or until shrimp turn pink, turning occasionally. Cut into vegetables into bite-size pieces. Remove shrimp from skewers.
• Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
• Layer crust with 1/2 of the cheese, grilled shrimp, vegetables, remaining cheese and pineapple. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Sprinkle with mint, if desired. Slice and serve immediately.