Shrimp Question

boatbum

Griffin's post about the green light shrimp prompted my thoughts about shrimp pizza - and resulted in this question.

If you were going to do Pizza with shrimp on it - would you precook the shrimp or do you think it would cook enough while the pizza was cooking?

 

Little Steven

I just put them on raw. Sometimes, if they are small, I throw them on partway through the cook.

GrannyX4

I precook mine until they are nearly done. My latest was with Alfredo sauce and shaved Parmesan reggiano.

Chubbs

I would think they would cook quick enough on the pizza. Small one might cook too fast

Griffin

Depends on what kind of dough you are using. Is it one that cooks at a lower temp for longer, or a higher temp short cook time. I haven't experimented with shrimp on pizza yet, but I know we used pre-cooked shrimp at a pizza joint I worked at in college.

boatbum

Thank you for the responses - trying some this weekend.

TTC

I do shrimp on pizza most every time I make pizza, and I marinate them in olive oil-garlic-crushed red pepper and give them a quick saute just to par cook them a little 

my favorite combo's are shrimp, prosciutto, sundried tomato and shrimp, chicken/apple sausage, sundried tomato.

The Cen-Tex Smoker

just hit them with a torch for a few seconds if they aren't totally done when the pie is.

GrannyX4

The main reason I par cook shrimp is because of the liquid released by the shrimp when they cook. It helps to keep things crisp. I don't like soggy pizza. ;;)

nolaegghead

GrannyX4 is right - shrimp release a bunch of water when they cook.  Different shrimp release different amounts of liquid....gulf brown shrimp are a good choice for pizza. 

Either way, doesn't take much to cook shrimp..hold 'em up to the sun for a few minutes and they're half way there.