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Shrimp Pizza Recipe

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Our home economists lightened Susan LeBrun’s savory pizza to make it a bit healthier. Topped with fresh shrimp and melted cheese, the delicious main dish from the Sulphur, Louisiana cook makes a timely supper with a special touch.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Shrimp Pizza Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1/4 to 1/2 teaspoon ground mustard
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 cup 2% milk
1 small onion, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 prebaked 12-inch pizza crust
3/4 cup shredded part-skim mozzarella cheese

Directions

For white sauce, in a small nonstick saucepan, melt butter. Stir in the flour, mustard, cayenne and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 2 minutes. Add shrimp; cook and stir 2-3 minutes longer. Drain.
Place crust on a pizza pan or baking sheet; spread with white sauce. Top with shrimp mixture and cheese. Bake at 425° for 8-12 minutes or until shrimp turn pink and cheese is melted. Yield: 6 slices.

Nutritional Facts 1 slice equals 317 calories, 9 g fat (3 g saturated fat), 128 mg cholesterol, 633 mg sodium, 34 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Originally published as Shrimp Pizza in Light & Tasty August/September 2007, p28

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Shrimp Pizza

Shrimp Pizza

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(1-1) of 1 reviews

Reviewed on Oct. 19, 2009 by mewantcookies

My family of 5 really liked this recipe. I think a lot of it had to do with the fact that I used a homemade pizza crust recipe that is really good along with the pizza ingredients rather than using a ready made crust, but can't say for sure. I used about 1/3 t. of dry mustard and 1/8 t. of cayenne in the sauce. It made a nice, neutral, mild sauce; could detect no heat at all, so if you like a little spice, I would recommend adding more cayenne. The pizza overall, had a good mild flavor; no one flavor stood out and maybe that was a good thing. I added about 2 t. minced garlic with the onion; next time I'll make it 1 T. I really think it needs the garlic. I would probably do garlic salt next time also instead of the regular salt. I'm happy to be the first to recommend this recipe.