Search
by Ingredient

Chile Rubbed Shrimp Vera Cruz Pizza

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by chipmunk

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 1
EACH EACH PIZZA SHELL
12-inch *
8 231.2
OUNCES ML/G MOZZARELLA CHEESE
shredded
4 115.6
OUNCES ML/G MONTEREY JACK CHEESE
shredded
8 231.2
OUNCES ML/G TOMATOES
thinly sliced, ripe
4 4
EACH EACH SHRIMP
split and tossed in 1/4 c chile rub *
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
green tops, thinly sliced
1 5
TEASPOON ML GREMOLATA *
2 1E+1
TEASPOONS ML GARLIC
finely
1 15
TABLESPOON ML CHILI POWDER
1 1
X X LIME JUICE *
½ 118
CUP ML OLIVE OIL
1 15
TABLESPOON ML CILANTRO
finely chopped
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML LIME ZEST
finely
2 3E+1
TABLESPOONS ML GARLIC
finely
1 237
CUP ML CILANTRO
finely

Directions

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl ¾ cup (enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small mixing bowl.

Use on top of pizzas, chile, pastas, or BBQ meats.

Assemble Pizza: Make up by layering the ingredients in order listed.

Bake at 425’F for 15 to 20 minutes, or until crust is nicely browned.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 303 80% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 294mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 24g
Vitamin A 17% Vitamin C 14%
Calcium 38% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe