Best Shrimp And Feta Pizza Strips Recipes

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MEDITERRANEAN PIZZA WITH SHRIMP AND FETA



Mediterranean Pizza With Shrimp and Feta image

Found this recipe in Eat Up Slim Down 2003 Annual Recipes. I am giving the book to my DD and wanted to save. Prep time is purely a guess.

Provided by TXOLDHAM

Categories     Cheese

Time 29m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons cornmeal
1 (10 ounce) package refrigerated pizza dough
1 cup water
5 ounces large shrimp, peeled and deveined
1 tablespoon toasted pine nuts
1 large garlic clove
1 1/2 cups fresh basil, loosely packed
2 tablespoons parmesan cheese, grated
2 -3 tablespoons reduced-fat chicken broth
2 teaspoons lemon juice
1/2 cup feta cheese, crumbled
2 tablespoons red onions, minced
1/2 cup reduced-fat mozzarella cheese, shredded

Steps:

  • Preheat oven to 400°F.
  • Coat a large round pizza pan with cooking spray. Sprinkle with the cornmeal.
  • Turn the dough out on a lightly floured surface and roll into a 12-inch circle.
  • Bring the water to a boil add shrimp and cook for 2 minutes or until opaque. Drain and cut each shrimp into thirds.
  • Place the pine nuts and garlic in a food processor or blender. Process until minced. Add the basil, Parmesan cheese, broth, and lemon juice and process until a paste forms. Add more broth if necessary to achieve the desired consistency.
  • Spread the mixture on the crust, leaving a 1/2 inch border. Add the shrimp, feta, onion and mozzarella. Bake for 14 minutes or until the cheese is melted and the crust is golden brown.

Nutrition Facts : Calories 68.1, Fat 3.5, SaturatedFat 1.7, Cholesterol 37.7, Sodium 153, Carbohydrate 3.1, Fiber 0.5, Sugar 0.6, Protein 6.2

SHRIMP AND FETA GREEK STYLE PIZZA



Shrimp and Feta Greek Style Pizza image

Make and share this Shrimp and Feta Greek Style Pizza recipe from Food.com.

Provided by dale7793

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

homemade or bought pizza dough, uncooked, enough for 1 pizza
1 lb uncooked medium-sized shrimp
1 tablespoon olive oil
2 1/2 ounces crumbled feta cheese
2 teaspoons rosemary, crushed
1 tablespoon cornmeal
4 ounces shredded mozzarella cheese
2 garlic cloves, cloves
1/4 cup sliced green onion
2 1/4 ounces sliced olives

Steps:

  • Shell shrimp and set aside.
  • Heat oven to 425°F.
  • Grease 12 inch pizza pan or 13x9-inch pan and sprinkle with cornmeal.
  • Place dough in greased pan and spread to cover the pan and form the base.
  • Bake for 5 minutes until very light brown.
  • Sprinkle with mozzarella cheese.
  • Heat olive oil in large skillet over med-high heat.
  • Add shrimp and garlic.
  • Cook until shrimp are light pink, about 1 minute.
  • Spoon over the mozzarella cheese.
  • Sprinkle feta cheese, green onions, rosemary and olives over shrimp.
  • Bake at 425°F for 15-20 minutes or until crust is golden brown.

GRILLED SHRIMP PIZZA



Grilled Shrimp Pizza image

Provided by Food Network Kitchen

Time 35m

Yield Serves 4

Number Of Ingredients 9

3/4 pound medium shrimp, peeled and deveined
1 red onion, sliced into rounds
1/4 cup extra-virgin olive oil, plus more for brushing
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 pound prepared pizza dough, at room temperature
1 cup cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.
  • Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.
  • Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.
  • Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.
  • Per serving: Calories 585; Fat 28 g (Saturated 7 g); Cholesterol 143 mg; Sodium 708 mg; Carbohydrate 60 g; Fiber 3 g; Protein 27 g

SHRIMP, FETA AND SPINACH PIZZA RECIPE - (4.5/5)



Shrimp, Feta and Spinach Pizza Recipe - (4.5/5) image

Provided by á-32699

Number Of Ingredients 11

For the Pizza Sauce:
1 pizza crust ( I used Boboli's)
1 lb frozen shrimp, thawed, shelled and chopped
1/2 bag of fresh baby spinach
1/2 cup Feta cheese, crumbled
1/2 cup shredded Mozarella cheese
1/4 cup of diced onion
1 5.3 oz container of plain Oikos Greek yogurt
2 TB mayo
1 tsp Sriracha or hot pepper sauce
2 tsp Old Bay seasonings

Steps:

  • Procedure for the Sauce: In a small bowl, combine the yogurt, mayo, Sriracha, and Old Bay and set aside. For the Pizza Assembly: 1. Preheat oven according to pizza crust directions to pre-bake ( I did 450 and used this throughout the baking process). I pre-baked the crust for about 4 minutes. 2. In a small bowl, combine the above pizza sauce ingredients and stir until smooth. 3. Saute shrimp in skillet with about 2 TB olive oil and diced onion for about 2-3 minutes on medium heat until shrimp have just turned pink. You don't want to cook the shrimp too much since they will be going in the oven for a few extra minutes. Set the shrimp and onion mixture aside. 4. When crust has been pre-baked, spread the pizza sauce over crust. Top the sauce with sauteed shrimp, onions and spinach leaves. 4. Top the shrimp and spinach with Feta and Mozarella and bake at 450 for about 8-10 minutes, or until pizza is hot and cheese is melted.

HERBY SHRIMP-AND-FETA BAKE



Herby Shrimp-and-Feta Bake image

This shrimp bake gets the "low and slow" treatment in the oven, resulting in tender, perfectly cooked crustaceans without a hint of toughness. A saffron marinade and chopped fresh herbs up the elegance (and the flavor). Round it all out with creamy feta, and you have a sublime appetizer to serve with crusty bread.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Appetizers

Time 1h5m

Number Of Ingredients 11

1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
Kosher salt
Pinch of saffron
Pinch of sugar
1 clove garlic, thinly sliced (1 teaspoon)
1 tablespoon fresh oregano leaves, chopped
1/4 cup fresh parsley leaves, chopped, plus more for serving
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
4 ounces feta, drained and sliced
Crusty bread, for serving

Steps:

  • Preheat oven to 250°F. Using a mortar and pestle, grind together lemon zest, 3/4 teaspoon salt, saffron, and sugar. Add lemon juice and let stand 5 minutes. Add garlic; mash to a paste. Mash in herbs, then 2 tablespoons oil.
  • In a bowl, toss shrimp with herb mixture; let stand 15 minutes. Arrange shrimp and feta in a shallow ovenproof dish just large enough to hold them snugly. Pour remaining 1/2 cup oil over top. Bake, spooning oil over shrimp occasionally, until shrimp are pink and cooked through, 25 to 30 minutes. Serve with more parsley and bread.

ROASTED SHRIMP WITH FETA



Roasted Shrimp with Feta image

Provided by Ina Garten

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Steps:

  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
  • Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
  • Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

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