|
|
 |
Don't know what to make tonight? We can help. Type an ingredient and click 'Go'
Or try out our Advanced Search.
|
|
|
|
|
 |
| |
West Coast Pesto Shrimp Pizza
Ingredients
- 36 cooked, shelled small shrimp, about 1/2 lb (225 g)
-
1/4 cup (60 mL) basil pesto
-
2 12-inch (30-cm) purchased thin pizza crusts
-
2 cups (500 mL) grated light provolone cheese
-
1/4 lb (115 g) soft goat's-milk cheese, cut into small pieces
-
1/4 cup (60 mL) slivered, sun-dried tomatoes (packed in oil)
-
1/4 cup (60 mL) thinly sliced green onion
-
Coarsely ground pepper
-
4 to 6 lemon wedges
Directions
-
Remove tails from shrimp (if necessary) and discard. For each
pizza, spread half the pesto evenly over 1 pizza crust,
leaving a 1/2-inch (1.3-cm) border all around. Sprinkle with half
the provolone cheese.
-
Top with half of each of goat's-milk cheese and sun-dried
tomatoes. Arrange half the shrimp evenly over top.
-
Bake at 450 F (230 C) for 10 minutes or
until cheese is melted and toppings are hot.
-
Sprinkle with half the green onion. Sprinkle with pepper to
taste. Serve with lemon wedges. For second pizza, repeat with
remaining ingredients.
|
|
|
A reader called to ask if she could freeze leftover
lobster. Not only can you do it, but it's a
good idea since lobster meat deteriorates quickly, even after cooking.
But it's best to remove all shells first -- we
know, when you buy frozen lobster they are whole -
and to cover the meat with a mild brine solution
of 1 tbsp (15 mL) salt for every 1 cup
(250 mL) water, then freeze it.
|
| |
| |
|
|
| |
|
|
|
|
)
