Subj : shellfish
To   : SEAN DENNIS
From : JIM WELLER
Date : Wed Aug 03 2022 21:04:00

-=> Quoting Sean Dennis to Dave Drum <=-

 SD> I'm sure Krab is a close second to the real thing.

Sorry but it simply isn't.

 SD> Shrimp is a lot easier for me to get within my budget.

True. I haven't had crab since the last time I was in Vancouver. And
even there it was a special treat. I don't even eat shrimp very
often but stick to local fresh water fish. Shellfish of any kind is
a rare treat around here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crawfish Pizza with Chilpotle Pesto Sauce
 Categories: Pizza, Crayfish, Crab, Shrimp, Chilies
      Yield: 8 Servings
 
      1 cn Chilpotles en adobo
      2 oz Parmesan cheese
    1/4 c  Dried oregano leaves
    1/4 c  Dried basil leaves
      6    Cloves garlic
      1    Lime's juice
      2 tb Olive oil
      2 lg Thick Boboli pizza crusts
      1 md Onion
      1    Red bell pepper, sliced in
    1/4    Inch strips
      1    Yellow bell pepper, sliced
           In 1/4 inch strips
      1 pt Crawfish tail meat or
           Steamed shrimp or crab meat
      3    Fresh mushrooms, sliced
      1 md Tomato, sliced in thin
           Wedges
           Mozzarella cheese to hold
           Top layer together
 
  The pesto was inspired by Texafrance Chipotle Pesto, and Mark's
  Chipotle Paste.
  
  Combine parmesan, garlic, basil, and oregano in food processor, chop
  until parmesan is all chopped up. Add lime juice and chipotles,
  blend. Add enough olive oil to make a spreadable paste...
  
  Spread pesto 1/4 inch thick across pizza crusts. Throw on onions and
  crawfish meat. Throw on bell peppers, mushrooms, and tomato. Throw on
  mozzarella cheese to taste.
  
  Bake at 450 F on pizza pan for 9 minutes. Remove pan and bake
  pizzas on open rack for 3 minutes more to crisp up the crusts.
  
  Ya know, capers might be pretty good on this too... There goes
  that last pint!
  
  Notes: Our annual Crawfish Boil / Easter Egg Hunt went well this
  year, but we ended up with about 20 lbs. of boiled crawdads left
  over. This is not a problem! We peeled those mudbugs that night and
  froze 6 pints of crawfish tail meat. I have gone through five of
  them, experimenting, and one recipe I feel is ready to post. Of
  course, soon I will have to boil up some more or substitute steamed
  shrimp.
  
  From: Richard Opersteny To: Chile-Heads-L
 
MMMMM

Cheers

Jim


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