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Sautéed shrimp with pesto and tomato
This is the Grand Champion grilled pizza that won top honors at The International
Pizza Competition in LasVegas. The Gamberian, grilled pizza with seared jumbo shrimp,
basil pecan pesto, sundried and fresh tomatoes, red onion and garlic proves to be
the benchmark of all my pizzas. I am happily accustomed to praise for this pizza
and you will be too! I serve this grilled pizza at any event, whether its a small
family get together, a VIP business function or a formal black tie evening affair.
The Gamberian wins over everybody, everytime.
Ingredients:
1 grilled pizza crust
2 tablespoons Herbed Grill Oil
or extra virgin olive oil
1 tablespoon grated Parmesan
½ pound (225g) jumbo shrimp, shelled and deveined
Salt and freshly ground black pepper
1 cup shredded mozzarella
½ cup Chunky Tomato Basil Sauce
½ cup Basil Pecan Pesto
¼ cup thinly sliced sun-dried tomatoes
½ cup thinly sliced red onions
2 teaspoons capers
3 cloves garlic, thinly sliced
Garnish:
2 tablespoons fresh basil leaves, torn
¼ teaspoon cracked black pepper
Note: Buy sun-dried tomatoes packed in olive oil if possible,
because they are easier to cut.
- Brush the grilled side of the pizza crust with 1 tablespoon of the Herbed Grill Oil.
Dust with the Parmesan.
- Heat the remaining tablespoon of oil in a sauté pan over medium heat.
Sauté the shrimp until opaque and pink, about 1½ minutes. Don’t worry
if they seem undercooked; they will cook more when you grill the pizza.
Season to taste with salt and black pepper.
- Top the pizza crust with the mozzarella. Spoon the Chunky Tomato Basil
Sauce and the Basil Pecan Pesto on top, creating an alternating pattern of
red and green. Add the sun-dried tomatoes, shrimp, red onions, capers, and garlic.
- Just...Grill . Garnish with the fresh basil and cracked
black pepper before serving.
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