We are a family of shrimp and pizza lovers and came up with a great way to combine the two, shrimp pizza. Shrimp is an unexpected pizza topping but it works, especially paired with basil pesto and thinly sliced asparagus. Additionally, this pizza recipe was a great way to sneak in some extra vegetables into my vegetable leery children.
Pizza night started as a family tradition when my husband began baking bread and learning about making sour dough starter. It was his weekend night thing to do with our sons. His pizzas spoiled us forever for once you taste good quality homemade pizza dough and pizza it is hard to go back to the usual.
Even though Joe is still baking bread with a starter, we took a break from making pizza on a weekly basis because it is just the two of us living at home. However. I want to change that because homemade pizza not only tastes incredible, but it is fun to do. I find whenever we make pizza for a crowd, our guests, either friends or family, love pitching in or watching the pizzas being made. Everyone hangs out in the kitchen and it is just one big happy, loving mess.
Pizza Dough for Shrimp Pizza
I do not have a dough recipe prepared for my shrimp pizza. I am still developing my pizza dough recipe and testing others to find an easy recipe with a little sour flavor and gets nice and crispy. Plus, my husband’s recipe is in the family archives and needs extra time to re-develop.
If you want to try your hand at making pizza try, Jim Lahey’s No Knead Pizza Dough. Although you need to make this at least a day in advance, it is relatively easy to make. I tested this recipe a couple of times and found it reliable, light crust with some crisp crunch. It shapes nicely and cooks up evenly.
Fortunately, it is easy to purchase pizza dough either at your favorite grocery store or a local pizza parlor. Some pizza parlors sell their pizza dough, so it is worth asking. We have a local family market that makes pizza and sells fresh pizza dough which is great for last minute homemade pizza cravings.
Special Equipment for Making Shrimp Pizza or any Pizza
If you are going to start making pizza, even if you use store-bought pizza dough, there are a couple of pieces of equipment that make pizza making easier. First, if you can only buy one item, I recommend buying a pizza peel. With a peel in hand, sliding a freshly prepared pizza onto a pizza stone or pizza steel is a breeze. Without one, you need a baking sheet, like a large cookie sheet or rimmed sheet pan and prepare the pizza directly on the pan.
Also, get a long-handled and wide spatula, like ones used for outdoor grilling. They help to safely slide the pizza around in the oven and onto the pizza peel. We have two spatulas, one being so old we can’t bear to throw it away. It is the perfect size and shape for bread and pizza baking, so we tape it up with aluminum tape to secure it. It still works, and we have yet to find a good replacement. Unfortunately, they just don’t make this shape and size any more.
Bench scrapers are nice to divide the dough in half, or scrape the dough out of the bowl, but they are not necessary.
However, if you want to get serious about making pizza, investing in a baking stone or baking steel is worth it. I also use mine when I bake pies, tarts and galettes. If they are too expensive, place a rimmed baking sheet pan upside down in the oven when you are preheating it. The surface will get very hot and do a similar job as the baking stone or steel does. Place a baking pan with the pizza on top of the upside down sheet pan, the large hot surface area helps crisp up your pizza crust and even browning on the bottom crust.
Pesto Shrimp Pizza
To make Pesto Shrimp Pizza, use my basil pesto recipe and smear a few table spoons of pesto over the surface of the pizza. You can make the pesto with or without the cheese as both options taste great.
I lightly season the peeled shrimp with Kosher salt, ground garlic and red pepper flakes. Because there is no acid added to the shrimp, the shrimp can marinate in the seasoning without getting mealy and starting to cook. I prefer granulated garlic because minced fresh garlic easily burns when cooked under such hot temperatures. Burnt garlic gets very bitter and I do not want that flavor dominating the pesto and the shrimp.
Honesty, the most difficult thing to do is slice the asparagus spears into thin strips. Feel free to cut them any way you prefer. I like my pizza vegetables to easily bite into without pulling off half the toppings or the whole thing at once. With the asparagus sliced thin they cook up quickly and are easy to bite into. You may also want to cut the asparagus sliced in half across the middle depending on how big your pizza is.
Once the pizza is baked, squeeze lemon juice over the top and add some Romano cheese and other garnishes. My pickled red onions add a nice touch to this pizza as well.
This recipe makes one 10-inch (25.5 cm) pizza, which if you follow Jim Lahey’s pizza dough recipe is one of the four dough balls from his recipe, about 7 oz (350 g) each. A 10-inch (25/5 cm) pie is a reasonable size for two normal persons, athletes and teenage boys count this pizza size as one serving.
Most pizza dough you buy in the store is larger and usually makes around a 12-inch (30.5 cm) or larger pizza. If you are using a store-bought dough, you will need to increase the toppings accordingly. Though, that is the beauty of homemade pizza, the only thing you must pay attention to exact measurements is for making the dough, everything else is easily adjusted to suit your style.
Enjoy your homemade pizza and please share your photos with me on my Facebook page or Instagram @lemonthymeandgigner.
Pesto Shrimp Pizza
Pizza night in a lot of fun, especially when you make one with shrimp and pesto. Extra vegetables, like thinly sliced asparagus and chopped marinated artichoke hearts add textural contrast and flavor to the pesto and the shrimp. Makes on 10 inch (25.5 cm) pizza
Most store bough pizza dough makes a larger pizza pie, about 12 inches, 30.5 cm. Adjust the ingredients accordingly, so you have a nice sample of shrimp and vegetables and an even coating of pesto.
- Pizza Dough about 7 oz (200 g) for a 10 inch (25.5 cm) pizza see blog post for recommendations
- Basil Pesto sauce 3 TB (35 g) depending on size of pizza
- 9 large shrimp about 5-6 oz (150 - 175 g)
- 2 TB divided Extra virgin olive oil
- ¼ tsp Kosher salt
- ¼ tsp ground garlic
- Pinch of red pepper flakes.
- 6 asparagus spears
- 2 marinated artichoke hearts in oil
- Garnish with juice of half of lemon grated cheese, pickled red onion (optional), and fresh ground black pepper
Prepare the toppings
If using, follow the instructions for preheating your pizza stone or pizza steel. Preheat the oven at 500°F/ 250° C / Gas Mark 8 for one hour before baking the pizza.
Take the pizza dough out of the refrigerator 1 hour before baking. Let is rest on the counter in the container.
While the oven is preheating, prep the ingredients. Clean the shrimp and remove the shells and vein. Add the shrimp to a bowl then mix in a shy tablespoon of extra virgin olive oil, Kosher salt, ground dried garlic and red pepper flakes. Mix until the seasonings are well incorporated. Cover the bowl with plastic wrap and place in the refrigerator.
Trim off the tough ends of each asparagus spear, about an inch and half from the bottom. Slice each spear lengthwise in half, then cut each half in half lengthwise. Place the asparagus on a plate and drizzle a light coating of olive oil , shy tablespoon, and a pinch of Kosher Salt over the asparagus and toss with our hands until the oil and salt are well incorporated. Set aside.
Cut the artichoke heart wedges, in half lengthwise and rough chop. Set aside.
Assemble the pizza
Sprinkle your pizza peel with flour and set aside. Or, if you do not own a pizza peel place a piece of parchment paper on a large rimmed baking sheet, large enough to hold a 10-inch (25.5 cm) pizza. Lightly spray the parchment paper with oil spray.
Shape the dough. Sprinkle flour over your work surface so the dough does not stick and flour your hands. Pour out the dough and press down on the pizza dough with your fingertips to flatten and shape it into a circle. Drape the dough over the tops of both hands and stretch and shape the dough using gravity and your thumbs until the dough is about 10-inches (25.5 cm) in diameter. Don’t pull the dough but use both your thumbs to stretch out from the edge, not the center, and rotate the dough in a circle.
Drape the pizza dough on your prepared peel or pan, slide the peel back and forth to make sure the dough does not stick to the peel.
Spread the pesto evenly around the pizza leaving about an inch (2.5 cm) border. Sprinkle the asparagus evenly over the pizza, then the shrimp and finally add the artichoke hearts. While you are adding the toppings, repeat the slide test making sure the pizza dough is not sticking to the peel with the extra weight.
Bring the peel over the oven and insert the peel towards the back of the baking steel or stone. Encourage the pizza to slide off the peel and onto your pizza stone or steel, by moving the peel back and forth until you can slide the peel out while the pizza slides off. Bake for 6 minutes or until the shrimp is cooked and the crust is golden brown. Optional, half way through the baking turn the pizza around, front to back for even browning. The BBQ spatulas are perfect for this job. Always be careful not to touch the baking stone or steel. They are seriously hot, and you can get a nasty burn.
Remove the pizza from the oven by using long BBQ spatula, careful not to touch the steel or stone, and slide it onto the pizza peel.
Slide the pizza onto a metal serving platter or cutting board. Squeeze the lemon juice over the pizza then lightly sprinkle grated Romano cheese. Scatter a few slices of pickled red onion and grind fresh black pepper over the pizza. Cut into equal size wedges and serve immediately.
Most store bough pizza dough makes a larger pizza pie, about 12 inches, 30.5 cm. Adjust the ingredients accordingly so you have a nice sample of shrimp and vegetables and an even coating of pesto.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
I love it when everything just falls into place without extra planning or trips to the store. When a spontaneous idea and a refrigerator packed with leftover food from the holidays fit together perfectly like pieces in a puzzle. Today, as I stared into the obis of my stuffed refrigerator an idea for tonight’s dinner just fell into place. As my eyes traveled from the stacks of containers filled with rice to the other remains of our holiday meal it dawned on me, I could make fried rice. I have plenty of rice and salmon, now all I need is cabbage.
Searching through the maze of leftovers was like looking for a misplaced set of keys. “I know it’s in here somewhere”. That one missing thing which is usually right in front of your nose but, you can’t find it anywhere. Fortunately, without emptying my whole refrigerator I found what I was looking for staring right back at me, was a container full of roasted Brussels sprouts. Ah ha, Brussels sprouts are members of the cabbage family, right? Yes. Whoop whoop, no need to run to the store, I’ve got everything I need all in one place. A dinner of fried rice solves four problems at the same time: use up some of the rice, use up some of the Christmas Eve dinner leftovers, clear out space in my refrigerator, and make tonight’s dinner. Fried rice made with poached salmon and roasted Brussels sprouts for the win.
This recipe is lightly based on an old recipe in Silver Palette New Basics Cookbook, Fried Rice with Shrimp. I used it as a foundation along with one in Smoke and Pickles by Edward Lee. My recipe builds on the concept of making a substantial meal from ingredients that by themselves are too small. One 8-ounce piece of salmon isn’t big enough to feed a family. However, when you combine it with ingredients like rice and vegetables, it makes a full meal with plenty to go around. My family loves fried rice and always orders it when we eat out for Chinese food. Why not make it at home and use up some of the leftovers? It is too good to save for takeout.
I made fried rice with salmon because that is what I have, but if you have tons of turkey, ham, pork, chicken, or goose from Christmas dinner you can’t go wrong mixing any of those foods with fried rice. You can also switch up the vegetables. Instead of cabbage or Brussels sprouts use, broccoli, asparagus, peas, sugar snap peas, kale, green beans, or Swiss chard. You can make it with prepared food, or entirely from scratch. Heat up, or cook each ingredient separately in a wok or skillet, then toss everything together with a soy sauce and sherry seasoning.
A nice garnish with the salmon fried rice is removing the skin off the salmon and frying it. You get very crispy salmon skin pieces to mix in with the soft rice. It is a nice contrast and tastes great. I cut the skin into strips then fried it in peanut oil. You could fry the skin whole then break it into smaller pieces if you wish. Just cook it till it is dark brown and very crispy then sprinkle some salt over the crackly skin when you are done.
Fried Rice with Salmon and Brussels Sprouts
- 5 TB peanut oil or canola oil divided
- 2- inch piece of fresh ginger root peeled and minced
- 3 cloves of garlic minced
- 1/3 lb 8 large shrimp, cut into thirds (optional)
- Kosher Salt to taste
- 8 oz 201 g cooked salmon
- 1 onion thinly sliced into half-moon pieces
- 7 oz 201 g cooked Brussels sprouts, slivered (or 1/2 half a head of Napa cabbage, thinly sliced)
- 1-2 medium carrots 2.25 oz / 61 g julienne
- 1 cup frozen peas
- 3 cups 14.5 oz / 412 g cooked rice
- 1/4 cup soy sauce
- 1/4 cup sherry or vermouth
- 1/2 tsp hot sauce
- 2 eggs lightly beaten
- 1 TB sherry vinegar
- Garnish with fried salmon skin or chopped peanuts, sliced scallions, or sesame seeds
Heat 2 TB peanut oil or canola oil in a large skillet, set at medium high. Add the half of the minced ginger and minced garlic and sauté until soft, but not brown. Add the prepared shrimp and cook until just done. The shrimp will no longer be translucent, and are tender when pierced with a fork, about 5 minutes. Remove the shrimp to a plate and reserve. Add the salmon and sear on the top and bottom sides of the salmon of a couple of minutes. Remove the salmon and reserve.
Add 2 TB of peanut oil or canola oil to the pan and heat. When warm add sliced onion and cook until soften, but not brown, about 5 minutes. Add the remaining garlic and ginger and cook until softened, about 2 minutes. Add carrots and cook for a couple of minutes. Add the cooked Brussels sprouts (or fresh Napa cabbage) and cook until warmed through. If you are cooking fresh vegetables cook until soft but retains some of the bright green color, about 10 minutes. Season the vegetables with Kosher salt and freshly ground pepper to taste.
If using peas add them to the vegetables and cook until heated through. Remove the vegetables from the pan and keep warm.
Combine the soy sauce, vermouth or sherry, and hot sauce in a small bowl and set aside.
Wipe out the pan and add the last tablespoon of oil and heat up. Add the rice and cook until warmed through.
Break apart the salmon to large flaky pieces and add to the rice. Add the vegetables, shrimp and soy/sherry or vermouth mixture and toss to coat. Cook until the rice mixture is hot.
Make a well in the center of the rice and pour the eggs into the well. Cook undisturbed for about one minute then stir the eggs with a fork to encourage the eggs to make small curds. Mix the eggs with rice and vegetables until cooked through.
Turn off the heat and add the sherry vinegar. Stir.
Garnish with your favorite garnishes, like sliced scallions, parsley, basil, chopped salted peanuts or pistachios, salmon skin cracklings, or sesame seeds.
To make the fried salmon skin, add 2-3 tablespoons of oil to a skillet or wok and heat on medium high. Add the skin to the hot skillet and cook undisturbed for a couple of minutes. Stir to cook the skin on all sides and not burn. When crisp and brown, remove the skin using a slotted spoon and place on paper towels. Sprinkle with a small pinch of Kosher salt.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
When I was a young child, Mom rarely made fish for dinner. It was just something we had now and then. That suited me just fine because the thought of eating fish made me cringe. When Mom did cook fish, it was usually sole drenched in Cream of Mushroom Soup, or baked with a sprinkling of breadcrumbs till it was all dried out. It’s odd to think about because Mom loved sole, especially sole made with the classic French butter and wine sauces, but she never made her favorite sole dishes at home. Fortunately, attitudes toward eating and preparing fish have changed since the 60’s, mine included. Now, I love fish and eat it at least once a week. When I want a change of pace, I make filet of sole for a special treat.
Sole is a common flat fish with tender white flesh filets. The meat has a subtle fish flavor and is very moist. The filets will easily break apart if cooked too long and requires gentle cooking methods. The only tricky part about cooking sole is making sure you don’t overcook it. I discovered from Cooks Illustrated, a great technique of rolling up each filet with a mixture of herbs, then cooking the filets in the oven. This method sways the odds in favor of getting perfectly cooked sole and one I use often.
One of my favorite ways to cook fish is to oven poach it with wine or fish stock, as in Salmon in Spinach Butter Sauce. This technique is not a true poaching method, but also creates steam to cook the fish. There is a layer of liquid in the bottom of the baking dish and a piece of parchment paper nestled over the fish. The parchment paper captures the steam rising from the liquid and cooks the fish. This technique never fails to produce moist and tender fish. It is a perfect method for cooking filet of sole wrapped in fresh herbs rolled up in a neat package.
Choose what herbs you like to fill each sole filet. I left that part of the recipe open-ended for you to make it your own. The herbs in a blend don’t need to be in equal amounts either, but it is nice to taste the presence of each herb and not have one herb dominate the rest. If you only want to use two herbs, parsley is a good foundation and either dill or tarragon are wonderful with fish. All the herbs listed have a prominent taste, so keep in mind the other herbs used in your accompanying side dishes.
It wasn’t until I read the cookbook, Jerusalem by Yotam Ottolenghi and Sami Tamimi, that I got braver about combining more than one fresh herb in cooking. I learned from this book that a prominent characteristic in Middle Eastern Cuisine is the generous use of fresh herbs. All these fresh herbs create food that is fresh tasting and vibrant. A classic herb blend in the Middle East is parsley, cilantro, dill and mint and works well with sole. For a French twist use Fines Herbs, it is a mix of parsley, tarragon, chervil, and chives. This blend of herbs inspired my Fresh Herb and Goat Cheese Omelet.
For special occasions I like to make a sauce with the pan juices. Unfortunately, the butter sauce I made was too rich and turned me off. So, I nixed it and am totally happy about it. This meal does not need it. There is enough flavor between the herbs and fish without adding the extra rich sauce and calories. Save some room for dessert like this Lemon Saffron Syrup Cake. The poaching liquid with the herbed sole keeps the filets moist and has a mild flavor of its own. Use the pan juices sparingly, as a time-saving and healthy alternative to butter sauce. If you want a butter sauce use the poaching liquid from the sole and make the spinach butter sauce linked in this post.
Helpful Kitchen Tools for Cooking Sole
Often, I stay away from specialty kitchen gadgets, especially one’s that only have one purpose. They are pricey and take up valuable space. However, a fish spatula, aka slotted offset spatula, is one I highly recommend. The good news is, fish spatulas are affordable and useful with other foods besides fish. This sturdy, thin and flexible spatula slips easily under fish without ripping at the fresh. Regular spatulas don’t have the same ease of use and flexibility as the fish spatula has. I use this spatula every day and often use it instead of tongs because it does not rip up the food. The best rated fish spatula is by Victorinox available on Amazon, and housewares stores. Not all fish spatulas are alike, so I recommend reading the article linked above to learn about the differences between the brands.
Oven-Poached Sole Wrapped in Fresh Herbs
- 8 filets grey sole about 4 - 6 oz (125 g -175 g) each
- 1 heaping cup (250 ml) 2-3 types of minced fresh herbs like parsley, dill, tarragon, cilantro, or basil. About 1 TB of minced herbs covers each filet of sole. An additional tablespoon of the minced herbs is used in the bread crumbs.
- Zest from 1 1/2 lemons
- 2 ½ TB butter divided
- 1/3 cup (75 ml) panko bread crumbs, or homemade
- 3/4 cup (185 ml) dry white wine, dry vermouth, fish or vegetable stock, or a combination of wine and stock.
- 8 half-moon slices of lemon about 1½ lemons
Preheat the oven to 350°F / 175°C / Gas Mark 4
Butter the bottom of a baking dish large enough to just fit all rolled up sole filets.
Gather all the herbs you are using. Make sure they are washed as parsley and cilantro get very sandy. I used parsley, dill and tarragon but not in equal amounts. Another mix I also recommend is parsley, basil and tarragon, or parsley, dill and cilantro. Mince the fresh herbs and add to a small bowl. Add the grated lemon zest to the herbs and mix to combine.
Reserve all but a heaping tablespoon of the mixed herbs.
In a small bowl add the breadcrumbs and 1 TB of mixed herbs and stir to combine.
Toast the breadcrumbs. Add one tablespoon of butter into a skillet and turn the heat to medium-high. Once the butter is melted, add the breadcrumbs and stir to coat them with the butter. Toast the breadcrumbs until they are golden brown, about 3-5 minutes.
Pour the toasted breadcrumbs on a plate to stop cooking. Reserve.
Lay your sole filets, skin side down on a clean work surface and lightly sprinkle Kosher salt and freshly ground pepper over each filet. Evenly spread about a tablespoon of the herb and lemon zest mixture over each filet.
Start at the tail end, it looks pointed compared to the squared off head end, and roll up each filet. Place each filet of sole into the buttered baking dish seam side down, and arrange the half-moon slices of lemon between each filet. Arrange any extra lemon slices around the fish in the baking dish.
Cut up 1½ TB of butter into 8 pieces and place on top of each filet. Pour in the wine, or liquid of your choice. Add a sprig of one of the herbs you put in the herb mixtures into the wine. Lightly butter a piece of parchment paper large enough to fit inside the baking dish and cover the fish. Nestle the buttered piece of parchment paper into the baking dish so it completely covers the fish and creates a domed cover. Cover the baking dish with a piece of aluminum foil.
Place in the oven and bake for 12 minutes. Peek at your filets to gauge how they are progressing. Continue to cook until and check every 3 minutes until the sole filets are done. Mine took about 15 minutes, but they could take up to 20 minutes. The filets are done when they look milky white. As the fish cooks the flesh will turn from translucent to opaque and easily spring back when touched. The fish should also look moist. If it flakes apart it is overcooked. You can remove the fish from the oven just shy of being done, and allow the residual heat to continue the cooking process.
Once done, arrange the filets with the lemon slices on a warm serving platter, or on individual plates. Pour some of the poaching liquid over the filets then sprinkle each filet with the bread crumbs and more minced herbs.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.