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Chile Rubbed Shrimp Vera Cruz Pizza Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

1 12-inch pizza shell

8 oz Mozzarella cheese, shredded

4 oz Monterey jack cheese shredde

8 oz Ripe tomatoes, thinly sliced

4 Shrimp (16-20 size), split

-& tossed in 1/4 c chile rub 2 tb Green scallion tops, thinly

-sliced 1 ts Texas gremolata (garnish)

2 ts Garlic, finely chopped

1 tb Chile powder

Juice from 1 lime 1/2 c Olive oil

1 tb Cilantro, finely chopped

Salt & pepper to taste

2 tb Lime zest, finely chopped

2 tb Garlic, finely chopped

1 c Cilantro, finely chopped

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl 3/4 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 15-20 minutes, or until crust is nicely browned. Source: Evelyne Slomon, Pizza Today, April 1993.

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<h1>Chile Rubbed Shrimp Vera Cruz Pizza</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 12-inch pizza shell <P>8 oz Mozzarella cheese, shredded <P>4 oz Monterey jack cheese shredde <P>8 oz Ripe tomatoes, thinly sliced <P>4 Shrimp (16-20 size), split <P>-& tossed in 1/4 c chile rub 2 tb Green scallion tops, thinly <P>-sliced 1 ts Texas gremolata (garnish) <P><P>2 ts Garlic, finely chopped <P>1 tb Chile powder <P>Juice from 1 lime 1/2 c Olive oil <P>1 tb Cilantro, finely chopped <P>Salt & pepper to taste <P>2 tb Lime zest, finely chopped <P>2 tb Garlic, finely chopped <P>1 c Cilantro, finely chopped <P>Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl 3/4 cup (enough for 12 large split shrimp). <P>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 15-20 minutes, or until crust is nicely browned. Source: Evelyne Slomon, Pizza Today, April 1993. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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