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Shrimp on pizza, yes or no?

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I've always been pretty firmly in the no way camp, but I stumbled upon a recipe that looked fairly good.
So how do you view or do shrimp on your pizza?

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  1. I'm opposed on a pure principal standpoint :) But also, unless one has a screaming hot pizza oven, IMO the shrimp are going to be woefully overcooked before the pizza is done. I suppose you could add at the end.

    1. I view it the same way I view pineapple...a bad idea. It MIGHT work if it were added at the end as I prefer anchovies to be done. (But pineapple is simply wrong)

      6 Replies
      1. re: hazelhurst

        hazelhurst, I'm with you on the pineapple.

        I've seen it on menus. First saw it in Asia. Could it be a regional thing?

        1. re: financialdistrictresident

          I've seen it called a "Hawaiian Pizza" I think it is awful...but, also, I hate pineapple.

          1. re: hazelhurst

            I'm sorry, but I love Pineapple & Canadian Bacon "with a side of tomato slices to put on each piece". But shrimp on a pizza - no way. Doesn't even sound good. But then, that's just my opinion. My other favorite is Canadian Bacon, Salami, Pepperoni, Mushrooms and Olives.

            1. re: boyzoma

              peameal bacon ?

              1. re: boyzoma

                Well, billions of people love pineapple..witness the plantations in Hawaii and elsewhere. it is a mystery to me. Millions also like basketball..or say they do. This time of year I hide at home.

                1. re: boyzoma

                  I love pineapple and Canadian bacon together too, on pizza or grilled stovetop until caramelized then melting some good Sonoma County Vella brand jack cheese on it. Slide between two crunchy pieces of Boudin sourdough toast and let the party begin ( in my mouth!).

          2. Although I've been expanding my horizons and opening my mind in the area of new and exciting toppings, I have never cared for shrimp on pizza.

            1. The only pizza I've had that included shrimp was @ Sammy's Woodfired Pizza in San Diego.

              Their Garlic Shrimp pizza also includes sautéed mushrooms, bell peppers, red onion, & roasted garlic sauce (the latter is to die for, btw). Not a tomato or any tomato sauce in sight.

              It's the only way I'd have shrimp on pizza. Ever.

              1. I am fine. I have no problem.

                1. Why not?

                  1. Depends on how it's done. I've had Luce's pesto shrimp pizza and it was delicious. White sauce, then thin sliced shrimp, tomatoes, roasted garlic, a drizzled with pesto and a bit of mozzarella to finish. On a thin crispy crust. Yum

                    And I love a good thin crust Canadian bacon, pineapple and pickled onion pizza

                    2 Replies
                    1. re: autumm

                      How are the shrimp sliced? In 'rounds' or lengthwise? And I definitely agree with white sauce.

                      1. re: c oliver

                        In rounds I recall. They were also smaller sized, probably in the 30 per pound size range

                    2. No objection. If the shrimp have been well marinated they are less likely to overcook. I would prefer it to Spam pizza.

                      1. I'd try it! I personally wouldn't make it at home because I tend to overcook shrimp.

                        1. I like it. And especially with clams and mussels . . . very light on the cheese - or none at all. Just olive oil and maybe good, thinly sliced tomatoes and green herbs. Ya wanna get nuts . . .add some artichoke hearts, a little octopus . . I am getting hungry now . . .

                          1 Reply
                          1. re: blythe

                            So you're not having pizza, you want an open-faced seafood sandwich.

                          2. Not on traditional red-sauce pies for me. I consider myself somewhat of a purist when it comes to pizza, but I make a pie using a pre-made base (can't think of the brand name...plastic wrapped...two to a package). lightly oil and crisp in the oven. Meanwhile, saute scallions in butter, when soft add cleaned/tail-less shrimp, add a bit of white wine and seasoning to taste. When shrimp are done, pour shrimp and scallions onto base evenly, shred mozzorella on top, then into the oven to melt cheese.

                            1. No...and I can take almost anything on a pizza. I find it revolting for some reason.

                              1. I mistakenly ate adzuki pizza at a place called Origus in Beijing. Shrimp as a topping has been comparatively pleasant.

                                Jonathan
                                http://buildingmybento.wordpress.com
                                http://collaterallettuce.wordpress.com

                                1. Yes esp if the pizza has green pepper, or if its a white seafood pizza.

                                  1. One of the best pizzas I've ever had was a thin crust white pizza with olive oil and garlic brushed on the crust, mozzarella and small clumps of fresh ricotta, with crispy bacon crumbles, caramelized onions, and a 1 very large shrimp centered in each slice. Absolutely amazing.

                                    Every other time I've thought about shrimp on pizza.... blech.

                                    1. I've had it a couple times. No opposition here, but I agree, it has to be done right. I wouldn't want it thrown on a traditional red sauce pizza with mozzarella.

                                      1. I'm sort of an anti-purist, so the discovery that there are people who are totally against the idea makes me positive towards the idea.

                                        1. I've eaten takoyaki pizza, kimchi beef pizza, and duck with orange sauce pizza. Shrimp sounds find.

                                          1. I do not combine seafood and dairy (cheese).

                                            Maybe a thin crust pizza drizzled with EVOO (& garlic?), grilled shrimp & peaches added at the end so they don't overcook, hot pepper flakes and topped with some baby arugula.

                                            2 Replies
                                            1. re: financialdistrictresident

                                              "I do not combine seafood and dairy (cheese)."

                                              Sucks for you.

                                              * * *

                                              As to the OP, I like a well-made pizza. I'll try damn near any topping (though I do shy away from anything with more than two or three). A good slice is a good slice, after all.

                                              I've had pizza with shrimp on it that has been terrific. What is the classic red sauce joint "Shrimp Parm", after all? I've also choked down a shrimp and feta abomination that would make one think twice about eating anything called "pizza" again. Gotta kiss some frogs, no?

                                              That being said, I submit that clams are the best seafood with which to top a pie. I'll also note that sliced scallops work nicely. And, for anybody close to Rumson, NJ, there's always the treat that is a couple beers and a lobster pizza at Val's.

                                              1. re: financialdistrictresident

                                                I take that back, I think I had lobster mac and cheese once.

                                              2. I love it! Squid and scallops also! Yummie!

                                                1. I have no problem with it at all!!

                                                  Many moons ago at one of my restaurants I served the "Ultimate Surf & Turf Pizza" It consisted of thin sliced filet mignon, jumbo lump crab meat, lump blue cheese topped with bearnaise sauce. Oh shit, just typing this is making me want one!! Sooooo goooood..........

                                                  1. Why not? I mean, is it a religious thing?

                                                    1. I would think preferably on a white pizza

                                                      I do love pizza and shrimp I am sure they could be made to live in harmony

                                                      .... now would I trust a shrimp pizza from just any pizza joint? No way, no thank you.

                                                      1. I suppose if that Italian joint near me that makes "Shrimp Parmigiana " with those large fake shrimp could just slide the whole thing onto some dough or pizza or whatever, it could be a pizza like thing. Maybe just add a sprinkling of kale over the top and the hipsters will make the wait at the door very long... and the subsequent drama that will ensue... LOL

                                                        10 Replies
                                                        1. re: Gastronomos

                                                          Fake shrimp? Yuck!

                                                          1. re: Gastronomos

                                                            I'll by a ticket for a seat--across the street--to watch the "subsequent drama."

                                                            1. re: Gastronomos

                                                              What is a large fake shrimp? Nothing on Google.

                                                              1. re: MamasCooking

                                                                I have only seen these fake shrimp in Asian salad bars OMG - YUK

                                                                1. re: JTPhilly

                                                                  I have never seen an Asian salad bar or a fake shrimp. I know what the fake crab product is but not fake shrimp. I learn something new all of the time on CH.

                                                                  1. re: MamasCooking

                                                                    its the same stuff just pressed into shrimp shape
                                                                    http://www.nytimes.com/1984/07/25/gar...

                                                                    by Asian salad bar I am referring to a common thing in NYC there are some in Philly but not sure how much it exists outside the region - basically a deli with a make your own salad bar with both traditional salad bar and Asian hot and cold items - you fill a container and pay by the lB

                                                                    1. re: JTPhilly

                                                                      yes. exactly. asian per Lb delis deep fried in thick batter... or covered in sweet sauce... not even to mention the balls of mystery stuff with the shrimp tail sticking out, but no shrimp... people are so clueless. they actually eat this mystery crap...

                                                                      and since the italian place covers the fake shrimp in sauce and cheese... most people have no clue.

                                                                      like fake lobster... worse than fake krab...UGH!

                                                                      1. re: Gastronomos

                                                                        " not even to mention the balls of mystery stuff with the shrimp tail sticking out, but no shrimp"

                                                                        ROTFLAMO

                                                                        I forgot about those

                                                                        fool me once shame on you, fool me twice....

                                                                        they do get a +1 for creative repurposing of shrimp tail as garnish though

                                                                        1. re: JTPhilly

                                                                          true. there is a LOT of creative repurposing going on in those places.
                                                                          It's usually a very expensive lunch to begin with (I last had one a few years back in NYC and it was $7.99/Lb) and the slight of hand that goes on in the prep of some of those things should be banned by the health department or something.

                                                                          They do make fake stuff look appetizing though...LOL

                                                                      2. re: JTPhilly

                                                                        I will have to keep an eye out I guess.

                                                              2. There used to be a place here in Cincinnati called Zino's. They did a "specialty" pizza, with small shrimp and Boursin. It was sensational.

                                                                1 Reply
                                                                1. re: jmckee

                                                                  Years and years ago, I had that combo on pasta and it was a revelation.

                                                                2. I used to like the Pizza napoli they used to have at Bertucci's. It had shrimp and it was very spicy. I used to hate the parsley they added but probably wouldn't mind it so much now.

                                                                  I made a shrimp scampi pizza once and it was kinda gross.

                                                                  It is definately not high on my list. I like shrimp so much that it usually seems wasted on a pizza.

                                                                  1. This is the recipe that caused me to ask the question:
                                                                    http://www.alouettecheese.com/recipes...
                                                                    I intended to grill them outside.
                                                                    But since a big dust storm blew through, we just did bbq chicken pizzas inside.
                                                                    I do like reading all the opinions of shrimp on pizza, and if I decide to go that route in the future, I'll keep some of these in mind.
                                                                    Thanks for sharing!!

                                                                    1. I have had small pink bay shrimp and anchovies on a combination pizza that featured several great meats, olives,mushrooms, onions,bell peppers, etc.At the time it was delicious.I don't think I would like it as much now.

                                                                      1. I actually like it. One of my favorite pizzas is the bayou bleu from the chain Mellow Mushroom. It comprises of bleu cheese base topped with all natural grilled shrimp and Andouille sausage covered in mozzarella cheese and garnished with chives. So good!

                                                                        1. How good of a pizza maker are you? Shrimp can quickly go from undercooked to overcooked. Your timing will need to be spot on. I agree with c oliver, I would say this is for skilled pizza makers in a very hot oven.

                                                                          1. Shrimp and sausage used to be a favorite in my college days. I would still do that — with small shrimp and mild Italian sausage.

                                                                            1. No, I wouldn't. Shrimp is too mild for a pizza, and fresh meat or seafood in general just dries out on top of the pie and dilutes the favor. I feel like any meat or fish that goes on a pizza needs to be smoked, cured or otherwise preserved in some way.

                                                                              Good: salami, pepperoni, smoked salmon, oil-canned tuna
                                                                              Bad: ground pork, chicken breast, raw salmon, raw tuna

                                                                              5 Replies
                                                                              1. re: RealMenJulienne

                                                                                And yet Pepe's White Clam pizza is one of the most famous in America. (I admit I'd never have thought of it in the first place).

                                                                                1. re: hazelhurst

                                                                                  MMM It has been nearly 20 years since I had Pepe's White Clam Pizza - and I dream of it.

                                                                                  1. re: hazelhurst

                                                                                    Only one thing to note: Chicago.

                                                                                    1. re: MGZ

                                                                                      What do they know about pizza in New Haven... They can't even spell the word right.

                                                                                      1. re: RealMenJulienne

                                                                                        Good point.

                                                                                2. But...but...but...what about Lobster Pizza???

                                                                                  http://www.innovativeduo.com/spectacu...

                                                                                   
                                                                                  1. If you want to use shrimp on a pizza use cooked and peeled coldwater shrimp: http://en.wikipedia.org/wiki/Pandalus...
                                                                                    They are wild caught, sweet tasting and delicious but might be difficult to find. They catch them in Oregon & Maine & Scandinavia. and demand is usually greater than supply.

                                                                                    2 Replies
                                                                                    1. re: zackly

                                                                                      Why would you choose those shrimp in particular for pizza?

                                                                                      1. re: c oliver

                                                                                        They are great tasting! Also great for shrimp salads but the downside is they don't get very large. You want to use a cooked shrimp on pizza so they don't purge water into the mix. Although pizza ovens are very hot the pizza is in there a relatively short time.In some cities the health department inspectors (NY's Westchester County among them, I think)make the pizzerias pre-cook sausage & chicken for pizzas because they are afraid of food poisoning due to undercooking.

                                                                                    2. I've had white pizza with clams on it, why not shrimp... as long as it's cooked properly, I see no reason why not to give it a try

                                                                                      1. The flavor might be good---that's not the problem---but shrimp turns to stone if you overcook it and the hot oven needed to bake a pizza would ruin the shrimp. When I cook raw shrimp I bring the water to a boil, dump in the shrimp (fresh or frozen), let the water come back to a boil, then immediately remove the pan from the burner and let it sit in the water until it's cool. That's how little I cook shrimp. And where I learned to do that was a neighborhood church shrimp supper in Florida---there as tourists, we saw it advertised in the newspaper and found our way there---and I haven't overcooked shrimp since. Makes a juicy difference.

                                                                                        2 Replies
                                                                                        1. re: Querencia

                                                                                          I bring water to a boil, dump in the shrimp, cover and remove from heat. Four minutes later, strain and shock.

                                                                                          1. re: Querencia

                                                                                            Wow. That sounds like a loooong time for those shrimp to be in boiling and then hot water.

                                                                                            I bring to a simmer, dump in the shrimp, take off of the burner and take the shrimp out once opaque -- generally not much longer than 2-3 minutes, tops.

                                                                                            Shock in ice water. Done.

                                                                                          2. I guess it's about the same as putting chicken on a pizza. I don't think either of them belong on my pie but people are going to do what they want to do.