Bim's Thai Shrimp Pizza
"The inspiration for this pizza is Old Chicago's Thai Pie Pizza. My wife and I concured that this just HAD to be done with shrimp to give it justice. We hope you enjoy it as much as we enjoyed preparing and eating it!"
- Ready In:
- 38mins
- Ingredients:
- 21
- Yields:
-
1 Pizza
- Serves:
- 3-4
ingredients
- 1 lb medium raw shrimp
- 12 ounces artichoke hearts (rough chopped)
- 4 green onions (rough chopped)
- 1 medium sweet red pepper (bite sized strips)
- 8 ounces fresh mushrooms
- 1 tablespoon olive oil
- 1⁄4 cup sweet chili sauce
- 1 tablespoon fresh lemon juice
- 2 cups parmesan cheese (fresh grated )
- 1 teaspoon celery salt
- 1 fresh cracked pepper
- 2 tablespoons sesame seeds
- 1 tablespoon paprika (optional)
- cilantro (Garnish)
- 1 large pizza dough
-
Basting
- 1⁄4 cup butter
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (not toasted)
- 1 teaspoon garlic salt
- 1 tablespoon dried basil
- 1⁄2 teaspoon garlic oil (optional)
directions
- First you want to prep all your veggies. You want this to be a chunky pizza so don't dice or slice too thinly and by the same token don't go overboard and cut the pieces so large they make eating a challenge. This is your pizza. Make it the way you like it!
- While prepping your veggies, if the raw shrimp are not already peeled then peel them and squeeze the lemon juice over them and set aside in a small bowl. Use lime juice if you prefer that.
- Next you want to have your basting sauce ready to microwave the butter in a small dish and once it is softened add the remaining ingredients for the sauce. I keep chopped garlic in the big jar at all times and so if you happened to as well then just pour ½ teaspoon of just that into the sauce. Set aside.
- Now you need dough. If you make your own? Fine! If not then let me clue you in to a little hint. I've never lived anywhere in the U.S. where there isn't at least one pizza restaurant that won't let you buy dough from them. Call around, starting with your favorite pizza parlors and ask them. I usually buy 2 LARGE pizza balls and have never paid more than $1 for each of them. Keep the dough wrapped in plastic wrap and chilled until you're ready to use it!
- PREHEAT OVEN to 400°F.
- Flour your working surface and if you are using a pizza peel then scatter some corn meal onto the peel. You can roll your dough out but I find just using my hands and fingers is best. Spread it out as large as you can without it getting too thin because it will shrink back some from elasticity. Once you have your dough ready to go:.
- Lightly rub the dough with the olive oil, keeping about a 1" border around the pizza untouched with oil.
- Next do the same with the Sweet Chili Sauce.
- Now the Shrimp, then Green Onions, then Artichoke Hearts, Sweet Red Peppers, Mushrooms and finishing off with scattering the Sesame Seeds.
- Follow it all up with ample Parmesan Cheese and you're ready for the basting.
- Use your fingers now and kind of roll up the edges of the pizza. This will keep any juices from running off the pizza and into your oven. Now take a brush with your basting sauce and dab it all around that outside border to the crust. This will add flavor and get a nice buttery- brown crust. Just before putting it in the oven I dusted with Paprika.
- Bake at 400 degrees for about 10 minutes. All ovens vary so please CHECK EARLY! I'd start at 8 minutes. When it is done to your satisfaction, let sit a few minutes, garnish with fresh Cilantro, slice, serve and enjoy!
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RECIPE SUBMITTED BY
Bimmerknut
Springfield, 65
<p>I now live in Springfield, Missouri as a transplant from Seattle. I actually have two GREAT passions. One is restoring a sport model BMW from the late 70's and the other is cooking. For me, cooking is very theraputic just as gardening is to a horticulturist. I love coming up with new ideas and watching as the people I care about smile and show their approval and appreciation for the meals I provide. I learned at an early age that I hated, (for lack of a better word) bachelor food. If I was going to get to eat some of the same good tasting food I grew up on, I was going to have to learn to cook! So I rounded up my curiosity from so many hours of watching Graham Kerr's Galloping Gourmet as a small child in the 60's to endless Saturday mornings watching as many cooking shows as I could find even before FOOD NETWORK and set out on a mission to learn to cook. Well thirty years later and I still have that firey passion for cooking. I never cook from a prepared box or package. I make all my own sauces, gravies and marinades from scratch. Inclusive of cooking, I bake, grill, use crocks and roasters and even do a fair amount of smoking in the warmer weather. Just when I thought life wasn't going to get any better, I met my wife and quickly found that she shares the same passions as I do. I've truly been Blessed!</p>
