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Shrimp Scampi Pizza

Quick. Simple. Elegant. Weeknight dinner to the rescue.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • One package of StoneFire mini-naan or 1 recipe for pizza dough to make four small pizzas
  • 2 tablespoons butter
  • 2 tablespoons finely minced garlic
  • 1 pound medium or large shrimp, cut into bite-sized pieces
  • 3/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/2 cup fat-free or regular half and half
  • juice of one lemon
  • 1/3 cup each of shredded fontina and parmesan cheese (I used Sartori brand blend which I found at Kroger)

Instructions

  1. Preheat oven to 425 degrees and on the top shelf bake the mini-naan or pizza dough rounds for 6-7 minutes on a parchment-lined cookie sheet. Remove from oven and set aside.

  2. In a large skilled on high heat, melt the butter and just before it melts entirely, add the garlic and turn the heat down to medium high. Quickly stir the garlic and butter together and cook for 1-2 minutes until the garlic just becomes translucent. You do not want it to burn.
  3. Toss in the shrimp and salt and stir them around until they are about halfway cooked.
  4. Whisk the cornstarch and half and half together in a small bowl until all of the lumps are gone. Add the mixture to the shrimp and cook for about a minute until everything gets very thick but not pasty. Remove from the heat and if you have to add a tablespoon or so of half and half to the pan to make the mixture nice and creamy, go ahead and do so but you do not want it to be runny. It should hold together like a pudding.

  5. Remove the shrimp mixture from the heat and let cool for 5-10 minutes until it is thick but smooth. Stir the mixture and spread it evenly on the four mini-naan or the pizza dough. Cover the tops with the cheese and bake the pizzas for ten minutes. Turn on the broiler and, watching them very carefully, brown the tops. Serve immediately to four happy campers.

Recipe Notes

Preheat oven to 425 degrees and on the top shelf bake the mini-naans or pizza dough rounds for 6-7 minutes on a parchment-lined cookie sheet. Remove from oven and set aside. In a large skilled on high heat, melt the butter and just before it melts entirely, add the garlic and turn the heat down to medium high. Quickly stir the garlic and butter together and cook for 1-2 minutes until the garlic just becomes translucent. You do not want it to burn. Toss in the shrimp and salt and stir them around until they are about halfway cooked. Whisk the cornstarch and half and half together in a small bowl until all of the lumps are gone. Add the mixture to the shrimp and cook for about a minute until everything gets very thick but not pasty. Remove from the heat and if you have to add a tablespoon or so of half and half to the pan to make the mixture nice and creamy, go ahead and do so but you do not want it to be runny. It should hold together like a pudding. Remove the shrimp mixture from the heat and let cool for 5-10 minutes until it is thick but smooth. Stir the mixture and spread it evenly on the four mini-naans or the pizza dough. Cover the tops with the cheese and bake the pizzas for ten minutes. Turn on the broiler and, watching them very carefully, brown the tops. Serve immediately to four happy campers.