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Alexander MacLaren

    • Chile Rubbed Shrimp Vera Cruz Pizza

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Dairy Maindish 4 Servings

    INGREDIENTS

    1 12-inch pizza shell
    8 oz Mozzarella cheese; shredded
    4 oz Monterey jack cheese shredde
    8 oz Ripe tomatoes; thinly sliced
    4 Shrimp (16-20 size); split & tossed in 1/4 c chile rub
    2 tb Green scallion tops; thinly sliced
    1 ts Texas gremolata (garnish)
    2 ts Garlic; finely chopped
    1 tb Chile powder
    1 Lime; juice of
    1/2 c Olive oil
    1 tb Cilantro; finely chopped
    Salt & pepper to taste
    2 tb Lime zest; finely chopped
    2 tb Garlic; finely chopped
    1 c Cilantro; finely chopped

    INSTRUCTIONS

    PIZZA
CHILE RUB
TEXAS GREMOLATA
Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl until
well blended. Toss the shrimp, using 1/4 cup per pizza.  Yield: 3/4 cup
(enough for 12 large split shrimp).
Prepare Texas Gremolata: Combine all gremolata ingredients in a small
mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats. Yield: 1
1/4 cup (use just 1 teaspoon per pizza).
Assemble Pizza: Make up by layering the ingredients in order listed. Bake
at 425'F for 15-20 minutes, or until crust is nicely browned.
Source:  Evelyne Slomon, Pizza Today, April 1993.
Date: 20 Jun 96 02:16:26 EDT
From: Linda <72752.746@CompuServe.COM>
MM-Recipes Digest V3 #172
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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