Shrimp Scampi Pizza

A delicious pizza, perfect for an appetizer at your next party or a movie night in.

Start by roasting 2 heads of garlic. Preheat oven to 350 degrees. Cut the tops off of each garlic head and place on a big piece of tin foil in a baking dish. Drizzle the head of garlic with olive oil, salt and pepper to taste and wrap up the tin foil so that are in a pouch. Roast for about 30 minutes. Remove from oven and let cool for a few minutes. Turn oven up to 425 for the pizza.

While the garlic is roasting. Take 1 lb of precooked shrimp, already deveined and tails pulled off. Chop into small pieces and marinate in extra virgin olive oil, crushed red pepper, salt and pepper to taste. Set aside.

We use an uncooked pizza dough but you can use a precooked one and skip this next step. If your pizza dough is raw, brush olive oil on a sheet pan and roll your dough out to fit the pan. Brush more olive oil on top, red pepper flakes, salt and pepper to taste and bake in 425 degree oven for about 6-8 minutes.

Take the dough out and squeeze the garlic cloves out of the garlic skins right onto the pizza and spread it out like you would a sauce. Then sprinkle about 1 cup of grated Parmesan on it. Top it with the shrimp and 2 cups of shredded mozzarella and cook in a 425 degree oven for about 6-8 minutes or until cheese is melted.

Remove from the oven and garnish with parsley and the juice of one squeezed fresh lemon.

Enjoy!

WHAT TO DO WITH ALL THAT MINT?!?

Mint & Cucumber Spritzer

  • 1 English Cucumber
  • 6 large sprigs of fresh mint leaves, no stems
  • 1/4 cup simple syrup
  • 1/4 Orange Juice
  • 1/4 cup fresh lime juice
  • 1 can club soda
  • makes 2 glasses
  • Thinly slice 1/4 of the cucumber and set aside for garnish
  • Cut the remaining cucumber and blend in food processor with 1/4 cup water
  • Pour into strainer over a bowl
  • Sit 10 minutes to drain, occasionally pressing with back of spoon to press in
  • Put cucumber juice, orange juice, lime juice, simple syrup and reserved slices of cucumber and mint into a container to chill for 30 minutes, can be made up to 24 hours before
  • When ready to serve pour over ice, top with club soda and a mint leaf garnish

Mint & Strawberry Bourbon Lemonade

  • 4 oz Bourbon
  • 4 oz lemonade
  • 6 strawberries
  • juice of 1 lemon
  • 4 Mint sprigs, no stems
  • 1 Tbsp agave or simple syrup
  • Club Soda or Prosecco to top off
  • makes 2 glasses
  • Muddle strawberries and mint together
  • Add agave, lemonade, lemon juice, and bourbon
  • Pour everything into a shaker with ice, shake and pour over ice and optional garnish with strawberries, mint and top off with club soda or prosecco

MINT PESTO

  • Can be used over lamb, shrimp, pork, chicken, beef, vegetables, goat cheese and bruschetta
  • This can be made the day before and kept refrigerated, bring to room temperature before serving
  • 3/4 cup packed mint leaves, no stems
  • 1/4 cup flat leaf parsley leaves, no stems
  • 2 scallions sliced
  • 2 medium garlic cloves
  • 1/2 teaspoon finely grated lemon zest
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • Blend everything but oil together in a food processor, slowly add oil at the end while blending, season to taste

MINT FRITTATA – EASY – AKA BAKED EGGS WITH MINT

  • 1 Tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup loosely packed mint leaves
  • 8 large eggs
  • 3 Tbsp grated parmesan
  • salt and pepper to taste
  • Saute onions in olive oil. Whisk eggs in a large bowl. Combine all ingredients, and pour into a greased baking dish.  Bake in a 350 degree oven 30 -40 minutes, check with a fork to make sure it is cooked through.
  • Can add bacon, sausage, vegetables, really whatever you want.
  • Also works with basil instead of mint.

If you are planting Mint we suggest planting it in a pot as it will take over your entire lawn!

Enjoy