Sarasota's English Muffin Shrimp Pizzas

"These are great little pizzas. I created this one night after wondering what to do with a bunch of leftovers. I had some leftover shrimp from a Mexican party a few days back that I had froze, some Queso Blanco which is a great Mexican cheese (similar to feta, but not as salty), and my favorite, green salsa (salsa verde) - so what to make. PIZZA! I had seen something in a magazine that used salsa verde, so I though why not. Well, it was late, nothing open and no pizza crust, so we used English muffins. I had a spicy Mexican sausage and bean soup I was planning on serving anyways, so this was perfect. Three (3) years later, I make these little pizzas all the time, and always serve it with my spicy Mexican sausage and bean soup. It has become a regular meal that everyone loves. Grilling the shrimp to me really makes a difference, the cilantro vs parsley, and the queso blanco if possible really adds a lot to the whole dish. All my local Mexican markets and main grocery stores carry the green salsa (salsa verde) in the Mexican or Ethnic aisle, as well as the Queso Blanco in the gourmet cheese aisle. It is well worth it. This would be great idea for a "Mexican Nite" with friends. Some margaritas, soup, and some spicy dip to start things off. Have someone bring dessert and play some cards or watch a movie, for a fun night with friends with hardly no work or clean up. My type of party! Quick NOTE: You can always use regular pizza crust for this if you want - I just like these for a change."
 
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Ready In:
25mins
Ingredients:
11
Yields:
16 Small pizzas
Serves:
8
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ingredients

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directions

  • Shrimp Marinade -- Mix the cumin, chili powder and olive oil in a small baggie and add the shrimp. Just marinade 2-3 hours, at least 1 hour.
  • Grilling -- I prefer to grill the shrimp on a outdoor or inside grill if possible. You could also broil or even pan saute, but grilling to me works best. They only take just a couple of minutes. Just until they start to curl and start to turn pink. Remove, let cool slightly, and then rough chop. You could easily make these ahead of time.
  • Muffins -- Slice them in half and then just toast under the broiler until slightly brown. They will take just a minute and watch them carefully.
  • Cheese -- In a small bowl, mix both cheeses so you always get a good blend of both cheese when you add it to your muffins.
  • Toppings -- Top each muffin with a tablespoon of the salsa verde (green salsa), then 1/2 of the cheese, shrimp, olives, cilantro, a few red pepper flakes, and the other 1/2 of the cheese. Place on a baking sheet.
  • Bake -- 400 degrees in the oven on the middle rack for about 10 minutes until the cheese is melted and the muffins are golden brown.
  • Serve -- Garnish with any leftover cilantro if you want and just enjoy them. Serve with a good bowl of soup for a nice dinner.

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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