Kung pao shrimp pizza mcnair

Yield: 1 Servings

Measure Ingredient
1 \N Recipe Pizza dough
2 pounds Shrimp medium; shelled and deveined
2 tablespoons Cornstarch
½ cup Rice wine vinegar
¼ cup Soy sauce
¼ cup Granulated sugar
¼ cup Peanut oil
1 large Green pepper seeded deveined; small chunks
2 mediums Carrots; quartered and sliced
½ cup Minature corn on the cob; thinly sliced
6 \N Green onion; sliced
3 tablespoons Fresh ginger; chopped
2 tablespoons Garlic; minced
10 \N Red peppers; chilis (see note)
¾ cup Peanuts; roasted
½ cup Asian style hot oil or chili garlic sauce; (see note)

McNair's Notes" East turly meets west in this cheeseless pizza topped with spicy stir fried shrimp. You may, of course, add a layer of cheese if you wish. The amount of hot oil yolu brush on the crust probably seems like a lot, but it takes that much to flavor the crust.

Prepare the dough and preheat the oven as directed in basic pizza recipe.

Peel, devein, rinse, and dry the shrimp. Reserve.

In a small bowl, combine the cornstarch, vinegar, soy sauce, and sugar.


Heat two tablespoons of oil in a wok or deep skillet over high heat until hot. Add the shrimp and stir-fry untl they turn bright pink, about 2 minutes. Remove shrimp to a bowl. Heat the remaining 2 tablespoons of oil in the wok. Add the green pepper, carrots, corn, green onion, ginger, garlic, chili peppers, and peanuts. Stir-fry until the vegetables are coated with oil about 1 minute. Add the reserved cornstarch mixture and bring to a boil. Add the reserved shrimp and stir until they are coated with sauce. Remove from heat and season iwth hot sesame oil or chili oil and reserve.

Shape the pizza dough and brush all over with hot oil and prick all over with a fork. Transfer the pizza pie to a preheated baking surface and bake for about 5 minutes. Remove from the oven and top with the shrimp mixture leaving a ½ inch border around the edges. Return to the oven and bake until crust is golden brown and puffy. Remove from the oven and brush with hot oil. Garnish with minature corn and cilantro. Slice and serve immediatly.

Ken Vaughan's notes: I cut the oil content by not using the ½ cup of hot oil on the crust. After initial baking, I brush the crust with chili garlic sauce, or a korean chili sauce. The original calls for dried chilis, similar to what is served in resturants. I like to use red jalapenos cut into strips instead, or add the fresh chili of choice. I like to eat the chilis and the dry ones do not have the good flavor of a fresh one. Note this ppizza is made quickly with a purchased boboli crust, and pre-shelled shrimp.

Recipe by: James McNair

Posted to CHILE-HEADS DIGEST by "Ken and Mary Ann Vaugnan" <kvaughan@...> on Feb 15, 1998

Similar recipes