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My wife loved it, but it just didn't work for me.Shrimp, spinach, garlic, onion, mozzarella, parm, crushed pepper, crushed tomatoesIt was a little under cooked on top as well but that wouldn't have helped much.
To this day I can remember the first Neapolitan pizza I ever ate - topped with the shrimp just off the boat. It's been over 45 years since then ; a few thousand pizzas later, I still haven't had a better pizza.
Next time try deep fried shrimp in tempura batter slightly undercooked. Put fried shrimp on top of other toppings. MMMM sounds scrumptious.
For us it's the other way around, she loves shrimp but not on pizza, I love them on pizza. What about a bunch of those little swamp crickets/mud bugs (crawfish) on a pie??
To this day I can remember the first Neapolitan pizza I ever ate - topped with the shrimp just off the boat. It's been over 45 years since then ; a few thousand pizzas later, I still haven't had a better pizza
I'm thinkin' shrimp fresh off the boat, raw, with a lime, on a piece of dirty cardboard would have been great!! But that pizza does sound awesome!!
I make them fairly often, so I must like them. FYI ceviche is cooked, it is just cooked with chemicals instead of heat.
What else was on it? The best shrimp pies I've made are 'meh' at best, and the shrimp come off the boat about 5 miles from my house...
Through the fog of time, I'm remembering just a simple tomato sauce and cheese on a perfect crust baked in a WFO. Like kiwipete says above, these ancient memories are powerful. We remember them so many times, that perhaps they morph a little each time and we are really remembering memories of memories. My version these days uses partially butterfield U15 wild white shrimp. Some sliced garlic is cooked until just golden in a mixture of extremely hot olive oil and butter and then removed. The shrimp are sauteed for just a few moments until they start turning pink, but only partially cooked. They go under the cheese so that they finish cooking in the intense heat of the WFO. Sometimes I drizzle the shrimp-flavored, garlicky oil/butter on the pizza before baking. I know that mixing dairy and seafood is generally frowned upon in Italian cooking. When it comes to this pizza, I really don't care.
Would it be ill-advised to bake with raw shrimp on a pie? I'm just afraid if I ever tried a shrimp pie of overcooking them.