Po’boy 2.0: Shrimp Po’boy Pizza
This post is going to look like a lot of words. Don’t let that deter you. Here’s some incentive to keep reading—breaded shrimp, tangy/spicy sauce, melty cheese. Seriously, what could be more awesome?
This pizza was, of course, inspired by the shrimp po’boy sandwich, but it takes it to a new level. It’s a Poboy 2.0, if you will. Ok, I’m just gonna get to it, because I can sense that you are drooling.
Shrimp Poboy Pizza
1 Pizza dough *recipe follows
Breaded shrimp *recipe follows
Remoulade sauce *recipe follows
1 cup of shredded cheese (I used freshly shredded muenster cheese)
Make your pizza dough and let it rise. You can use a premade crust if you want to. You are the boss of you. Then, make your shrimp (recipe below). You can use the frozen breaded shrimp as a shortcut. Just heat it per the directions on the box/bag. While the shrimp is cooking, prepare your remolaude sauce and prep your lettuce & tomatoes.
Preheat the oven to 500 and roll out your pizza dough on a parchment paper-lined baking sheet. Brush the crust with the butter and garlic mixture (recipe for pizza dough below). Top with remolaude (just spoon a little on and spread it around), shrimp and shredded cheese. Bake for 10-12 minutes.
Throw the tomatoes on there after it comes out and once it cools a bit, throw the lettuce on there as well. Top with additional remolaude or hot sauce if you wish.
Oven Baked Breaded Shrimp
1 bag of frozen medium shrimp, thawed (I used raw; you can used cooked if you like)
½ stick (4 tbsp) butter, melted
½ cup of Italian flavored bread crumbs
½ cup of panko bread crumbs
Salt & pepper
Mix the bread crumbs together and add salt and pepper. Toss your shrimp in the melted butter and get it all coated. Then dip it in the breadcrumb mixture. Lay it on a parchment-lined pan and bake at 425 degrees for 15 minutes. *note-you could fry the shrimp instead, if you want. I just don’t like to fry things.
Garlic-y Pizza Crust (adapted from How Sweet It Is)
Makes one large pizza
1 1/8 cup warm water
1 packet active rise yeast
1 ½ tbsp honey
1 ½ tbsp olive oil
2 cups all purpose flour
1 cup wheat flour
1 tsp salt
¾ tsp garlic powder
1 tsp dried basil
½ stick (4 tbsp) butter, melted
2 garlic cloves, minced
Combine warm water, yeast and olive oil in a small bowl and whisk together. Let it sit about 5 minutes. In another bowl, mix your flours, salt, garlic powder and basil together. Then add the two bowls together and add additional flour if desired. Oil the bowl, place the dough in there and loosely cover for about an hour.
After the dough has risen, punch it and then roll it out. I probably rolled mine out to about ¼” thickness.
Combine the melted butter & minced garlic and brush it on the crust.
Top with your desired toppings & cook in a 500-degree oven for 10-12 minutes.
Adapted from Simply Recipes
1 ¼ cup mayonnaise (I used light)
2 tbsp mustard
1 tbsp paprika
1-2 tsp Cajun seasoning
2 tsp horseradish
1 tsp pickle juice
2 tsp hot sauce
1 clove garlic, minced
Mix all of this stuff together. That’s about it It makes about a cup, so save the leftovers for sandwiches.
I hope you guys try this recipe, because my taste testers gave it rave reviews.
“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site. She’s a self-taught home chef who likes to put her own spin on classic recipes. Go visit her blog and say hi. Or follow her brand spanking new twitter page @athungrymonster.