Shrimp Recipes

Ingredients:
9 ounce Spaghetti
7 ounce medium shrimps peeled and deveined
11 ounce cherry tomatoes, make a cut but not so deep enough to separate it into halves
5 large cloves garlic, sliced
4 tablespoons olive oil
5 ounce arugula
1 ounce fresh basil leaves
salt and freshly ground pepper to taste

Directions:

Cook pasta in a large pot of boiling lightly salted water until al dente.
Meanwhile, heat olive oil in a large non-stick frying pan, stir in garlic for 2 minutes, add shrimps, salt and cook them for 3 to 5 minutes or until they turn red. Remove with a slotted spoon and and set aside. Leave the garlic in the frying pan.
Add in the same frying pan the cherry tomatoes and cook them, stirring frequently until they get soft and a little bit sauce is formed (but the tomatoes should not melt completely). Add the shrimp, stirring for 1 minute.
Reduce heat, add arugula and basil, stir quickly. Remove from heat.
Drain pasta and mix with the sauce.
Season with salt and pepper. Serve immediately.

Ingredients:
10 1/2 ounces chicken breast, cubed
3 1/2 ouces andouille sausage, sliced
12 large shrimps, peeled and deveined
2 1/2 cups long-grain white rice, uncooked
8 cups fish stock
2 onions, chopped
1 green bell pepper, seeded and diced
2 ribs celery, chopped
3 cloves garlic, minced
3 tomatoes, peeled and chopped
2 bay leaves
1 teaspoon dry oregano
2 tablespoons oil
2 tablespoons fresh parsley, chopped
4 green onions, finely chopped
2 tablespoons paprika
Salt and pepper

Directions:

In a frying pan heat the oil. Then, over low heat saute onions, bell pepper, celery and garlic for 8-10 minutes, stirring occasionally. Add paprika, chicken and sausage. Cook for 8 to 10 minutes until chicken is brown. Add tomatoes and cook for 3 more minutes.

Stir in the rice. Add fish stock, oregano, and bay leaves. Cover the pan and cook for around 10 minutes over low heat.

Add shrimps and simmer for 6 to 8 minutes or until rice is soft. Season with salt and pepper.

Stir in parsley and green onion. Serve immediately.

Ingredients:
Dough:
1 cup warm water
1 1/2 tablespoons yeast
2 1/2 to 3 cups all-purpose flour
2 tablespoons olive oil
1/2 teaspoon salt
1 pinch sugar

Topping:
1 pound medium or large shrimps, peeled and deveined
7 cloves garlic, sliced
4 tablespoons olive oil
2 tablespoons tomato puree
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Tomato Sauce:
3 cups chopped canned tomatoes
1/2 teaspoon sugar
Salt to taste

Directions:
Dough: In a large bowl mix well the yeast, sugar and water. Add oil, salt and 1 cup of the flour and wix all together with a spoon. Cover the bowl with a kitchen towel and let the dough rest for 1 hour.

Add the remaining flour gradually and mix well with a large wooden spoon or your hands until the dough holds its shape.

Place the dough on a floured board and knead until smooth and elastic for about 5 minute. Transfer the dough to the bowl and let the dough rest for 30 minutes.

Place the dough on a lightly floured surface, divide it into two parts and roll them into balls. Use a rolling pin to flatten it out to about 1/4" thick.

Place the dough in a a lightly oiled pizza pan. In preheated oven, bake it at 175 degrees for 8 minutes until almost cooked.

Spread with tomato sauce, shrimps and remaining sliced garlic. Bring back to oven and bake for 10 minutes more.

Tomato Sauce: Mix well all the ingredients together and spread the mixture over the pizza crust.

Topping: Saute 5 of the cloves garlic (reserve two to spread over the pizza crust) in oil over medium low heat until soft. Add shrimp and tomato puree. Cook for 2 to 3 minutes, then add parsley.

Spread the shrimps mixture over the pizza crust.

Notes: You can add other seafood (squid, octopus) of your preference to the topping. If you don´t like so much garlic, do not spread the 2 sliced cloves garlic over the pizza crust.

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