Shrimp Scampi Ciabatta Pizzas

I tore this recipe out of my RR mag (no judgment) as soon as I saw it. I’m always looking for substantial ways to use shrimp. While I love it, a few shrimp on a plate does not a dinner make for me. This, however, was a perfectly acceptable, if not a down right yummy, dinner. Next time, I might actually cut down on the cheese mixture by half — blasphemy, I know. I think it was a bit of overkill and drowned out the crispy bread a bit. Otherwise, a good weeknight meal.

Shrimp Scampi Ciabatta Pizzas
Serves 4 / Inspired by RR

Here’s what I used:

  • 3 tbsp extra-virgin olive oil
  • 8 cloves of garlic, smashed
  • 1 bunch flat-leaf parsley, trimmed
  • 15-oz fresh ricotta cheese (will try using half a container next time)
  • 1/2 cup grated parmesan cheese, plus more for sprinkling
  • 1 pound large shrimp—peeled, deveined, and tails removed
  • Salt and pepper
  • old bay seasoning
  • lemon zest
  • crushed red pepper flakes
  • 1 loaf ciabatta bread (I used roasted garlic), sliced in half horizontally and vertically to make 4 pieces

Here’s what I did:

  1. Preheat the oven to 500.
  2. Heat the olive oil in a large saute pan over medium-low heat. Cook the smashed garlic until golden, about 5-10 minutes. Using a slotted spoon, transfer the garlic to a food processor; reserve the olive oil.
  3. Add the parsley to the garlic in the food processor and pulse to finely chop; set aside about 1/4 cup of the cheese mixture. Add the ricotta and parmesan to the food processor, season with salt and pepper, and pulse to combine.
  4. In the same saute pan, heat the reserved olive oil over medium-high heat. Add the shrimp, season with salt, pepper, a dusting of old bay, and a little lemon zest. Cook for a couple of minutes on each side until opaque. Stir in the reserved 1/4 cup ricotta mixture.
  5. Spread the cheese mixture on each piece of bread and arrange on a baking sheet. Spoon the shrimp mixture on top and sprinkle with more parmesan. Bake until the cheese is melted, 7 to 10 minutes.
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