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Making shrimp pizza - cook the shrimp before cooking the pizza, or no?

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I've been making a lot of pizzas lately, in my home oven, and I'm planning on making a shrimp pizza tonight. Generally I've been topping the pies and letting everything cook in the oven, on a pizza stone, at 550 for 8 mins or so, with the exception of certain meats (ie bacon, sausage) that I'll cook before topping the pie and sticking it in the oven.

For the shrimp pizza - I'd love if anyone has any thoughts - don't cook beforehand, because 8 mins at 550 will cook the shrimp and I don't want them overdone? Or cook, but maybe not all the way through, beforehand, then top the pie, and then put the whole thing in the oven?

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  1. Try adding half way through. Cooked shrimp will get meally if cooked twice.

    1. I cut my shrimp in half lengthwise, it fits the pizza better and in my opinion it helps "balance" the toppings. Raw, by the way.

      1 Reply
      1. re: Lenox637

        This would also be my suggestion. Before hand you can dunk them in some marinade (briefly) if you are looking for some extra oomph.

      2. I've been doing a lot of pizzas lately as well, and toyed with the idea of shrimp on one. What kind of sauce and spices are you going to use with the shrimp?

        2 Replies
        1. re: MaryishSally

          I use a Cajun/Creole spice blend sometimes. I also do a Lemon-Ranch white sauce and add mandarin orange slices and fresh basil chiffonade.

          Or just a simple Margherita - thick slices of mozz, whole basil leaves, slices of tomato and the shrimp. No sauce.

          1. re: MaryishSally

            There's a great pizza place in Derby, CT, called Roseland, that I had an awesome shrimp casino pie at (shrimp, bacon, peppers, some parmiggiano, I think that's it). Of course, I learned my lesson about "market price" dishes when the bill came and the pizza was $45! So, I'm recreating that with a Mexican bent - calling it the 45-peso pizza - marinating the shrimp briefly in a tequila/lime mixture, and also putting on bacon and pickled jalapeno, with a bit of cilantro after coming out of the oven along with some parmiggiano and a drizzle of olive oil.

          2. Raw.

            Layer the cheese over the raw shrimp to prevent overcooking. The cheese acts as a layer of protection from the heat.

            This leaves the shrimp cooked, but still plump and succulent without being dried out from the dry oven heat.

            3 Replies
            1. re: ipsedixit

              Do you think, perhaps, that a really hot oven would help sort-of sear the shrimp to seal the moisture in so that they aren't dried out?

              1. re: globalgourmand

                searing food does not seal in moisture. ever.

                1. re: globalgourmand

                  You need a pan to get a good sear. Hard to sear with an oven or broiler.

                  And thew is right, searing does not seal in moisture.

              2. to answer my own question - raw was the way to go; turned out perfect. attached are before and after photos.

                5 Replies
                1. re: adam

                  hmm- photos didn't, and won't attach. oh well. thanks for the advice everyone!

                  1. re: adam

                    Thanks so much for reporting back on this! I remember I did a shrimp pizza years ago and pre-cooked them (all shrimp pizza recipes seemed to be doing that.) Uggh! It made me never want to do it again. What were they thinking?! Its totally counter-intuitive and I knew it was wrong but I did it anyway...

                    Anyhow, I was hoping to include a shrimp and yellow pepper pesto-pizza to my menu this New Years and I do exactly the same pizza process-- 550 oven on a stone for about 8 minutes. Ipsedixit (above) recommends covering the shrimp with cheese but I was hoping to leave cheese off except for (maybe) a little fresh buffalo mozz (and parm and romano in the pesto.) Adam, did you cover the shrimp with anything, coat, or marinate the shrimp, or did you just put them clean on the pizza and straight into the oven? Also Lenox637 recommends halving them lengthwise, which seems a perfect idea for balance, but I worry a halved shrimp would cook too quickly in a 550 oven.

                    Please let me know if you can and thanks for sharing adam!

                    1. re: globalgourmand

                      Hey - the only cheese I put on was a dusting of parmiggiano-reggiano before putting the pie in the oven. I did marinate the shrimp for about 30-45 minutes in a tequila-lime mixture (borrowed from an emeril recipe on the food network website). I used large (21/25 lb) shrimp, didn't halve them, and really thought they cooked perfectly.

                      1. re: adam

                        Adam, thanks so much for getting back to me quickly! And for the link to the pictures. I think I will marinate the shrimp too, though just briefly with lemon and salt. Then julienne yellow pepper. Pesto base. Halved bocconcini. And finish with a little fresh arugula. I hope it will be very fresh, clean and sweet. I can hardly wait.

                        I can't wait to get started!

                      2. re: globalgourmand

                        here's a link to a couple pics of the before/after shots - i brushed the crust with some olive oil before topping, as well, which i'm not sure was necessary. I don't think it took anything away from the pie, but I'm not sure I would do it again.

                        http://deepfriedbacon.blogspot.com/20...