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Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto (Emeril Lagasse) Recipe

Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto (Emeril Lagasse) Recipe

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Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto (Emeril Lagasse)

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Ingredients:

Serving

3/4 cup warm water (110 degrees f)
1 1/4 tsp active dry yeast
1/2 tsp sugar
2 to 2 1/4 cups all-purpose flour
2 1/2 tsp extra-virgin olive oil
20 medium raw shrimp, peeled, deveined , and cut in 1/2 lengthwise
1/2 cup tequila (recommended : cabo wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled, crushed
1 tbsp chopped cilantro leaves, plus extra for garnish
1 tsp grated lime zest
1 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp ground cumin
8 oz mexican chorizo, chopped
cilantro pesto , recipe follows
1 1/2 cups grated monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 oz goat cheese, crumbled
chopped green onions, garnish
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 tsp chopped garlic
1/4 cup grated cotija , queso fresco , or parmesan cheese
1/2 tsp freshly ground black pepper
1/2 tsp salt
6 tbsp olive oil

Directions:

In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
Cilantro Pesto:
In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
Yield: about 3/4 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6507.27 Kcal (27245 kJ)
Calories from fat	3962.16 Kcal
		% Daily Value*
Total Fat	440.24g	677%
Cholesterol	896.66mg	299%
Sodium	13333.67mg	556%
Potassium	2456.9mg	52%
Total Carbs	362.14g	121%
Sugars	16.58g	66%
Dietary Fiber	17.83g	71%
Protein	253.98g	508%
Vitamin C	172.1mg	287%
Vitamin A	6.5mg	217%
Iron	67.2mg	373%
Calcium	4294.4mg	429%

Amount Per 100 g
Calories	308.76 Kcal (1293 kJ)
Calories from fat	188 Kcal
		% Daily Value*
Total Fat	20.89g	677%
Cholesterol	42.54mg	299%
Sodium	632.66mg	556%
Potassium	116.58mg	52%
Total Carbs	17.18g	121%
Sugars	0.79g	66%
Dietary Fiber	0.85g	71%
Protein	12.05g	508%
Vitamin C	8.2mg	287%
Vitamin A	0.3mg	217%
Iron	3.2mg	373%
Calcium	203.8mg	429%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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