Spicy Shrimp Calzones Recipes

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SPICY SHRIMP CALZONES

Steps:

• Sauté shallot and green pepper in olive oil until soft.
• Mix together sautéed shallot, peppers, shrimp, chili sauce, and tomato sauce.
• Roll pizza dough into 18 x 10 inch squares. Cut into 6 x 5 inch rectangles.
• Spread 50 g (3 ½ tbsp) shrimp mixture evenly over rectangles leaving about ½ to 1 inch border.
• Add 25 g (0.88 oz) cheese to the top of shrimp mixture.
• Brush edges of the pizza dough with water.
• Fold rectangles half crosswise and press edges with a fork.
• Bake at 400°F for 15-18 minutes until light golden in colour.

MINI SHRIMP CALZONES

Steps:

• Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.
• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
• Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
• Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
• Yield: 1 (16-ounce) ball of pizza dough
• Prep Time: 10 minutes
• Inactive Prep Time: 1 hour

SPICY CALABRIAN SHRIMP

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
• Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

SPICY SHRIMP

Steps:

• In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.

SPICY CALZONE

Steps:

• 1. Brown ground beef or sausage with onion and bell pepper. Stir in sliced Connecuh sausage. (Feel free to add any meat you like, Italian sausage is awesome). Drain meat.
• 2. Pour in 3/4 jar of Paul Newman's Garlic & Herb spaghetti sauce (or your choice I use PN's for ease and it has a lot of flavor).
• 3. Sprinkle with Parmesan cheese, salt and pepper, and Italian seasoning.
• 4. Spray your long jelly roll pan with Pam. Roll out the pizza dough in a square or round shape, your choice.
• 5. Line the dough with slices of mozzarella cheese and pepperoni slices.
• 6. In the center spoon the meat sauce.
• 7. For the square shaped: Fold over one end and then fold the other end to overlap. Fold the end pieces up to seal the calzone. Fold over so the seam is on the bottom. For the Round dough: Fold over like a crescent moon and pinch the ends to close the calzone.
• 8. I brush my calzone with melted butter and sprinkle the top with Parmesan cheese.
• 9. Bake in a preheated oven at 350 degrees for 30-35 minutes.
• 10. While this is baking I heat the remaining sauce in a saucepan on medium/low for dipping or drizzling over the calzone.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

SHRIMP CALZONES

Steps:

• roll pizza crust into 18 x 10 inch rectangle.
• cut into 6 (6x5 inch) retangles.
• Combine tomato paste, water,and Italian seasoning.
• Spread evenly over retangles, leaving a 1/2 inch border.
• Arrange shrimp evenly over half of eaach rectangle.
• Brush edges of rectangles with water.
• Fold rectangles in half crosswise over shrimp, press edges together with a fork.
• Place calzones on a large baking sheet coated with cooking spray.
• Coat tops with cooking spray, and sprinkle evenly with parmesan cheese.
• Bake at 400 degrees for 18 minutes or until lightly browned.