Today's post is an incredibly flavorful "drunken" shrimp pizza. This recipe comes from the Pizza on the Grill cookbook. It was from Williams-Sonoma. I am not sure if the store still sells it or not. I made this pizza while at the beach this fall and found it to be awesome.
Drunken Shrimp Pizza
Serves 2 to 4
- 1 pound colossal shrimp, thawed if applicable, shelled, and deveined
- 1 cup vodka plus Tabasco sauce (recipe calls for 1 teaspoon, I did 2 tsp)
- 4 cloves garlic, minced
- 6 tablespoons olive oil, divided
- Kosher salt to taste
- 1/4 cup of uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temperature
- 1 cup cooked tomato sauce
- 8 ounces fresh mozzarella cheese
- 10 black olives, pitted
- Zest of 1 lemon, finely grated with a microplane or zester
- Freshly ground black pepper, to taste
- Pat the shrimp dry. Combine the vodka, garlic, and 4 tablespoons of the oil in a large nonreactive metal or glass bowl. Add the shrimp, cover with plastic wrap, and let marinate in the refrigerator for 30 minutes.
- Preheat the grill, whether you are cooking by gas or charcoal (or oven).
- Remove the shrimp from the marinade and season with salt. Place them on the cooking grate directly over the heat and grill until no longer translucent, 2 to 3 minutes per side. Reserve topping.
- Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
- Spread the entire surface with the sauce. Artfully arrange the mozzarella slices, then the shrimp and olives on top.
- Finish grilling/baking the pizza.
- Remove from the grill, sprinkle with the lemon zest, and season with salt and pepper. Slice and serve immediately.