Ingredient: WILD jumbo shrimp

Shrimp, Bacon & Pineapple ‘Pizza’

When you think of an English muffin, breakfast usually comes to mind. An egg and bacon sandwich, melty peanut butter with jelly, or something as elegant as eggs benedict. While English muffins are great for breakfast, they also make a toasty lunch or snack!

Everyone’s tried English muffin pizzas at one point in their life. They offer all the flavors of traditional pizza without the hassle of dough.

Pizza took off across North America during the 1950s. There were numerous contributing factors to the rise in the sudden popularity, but one that profoundly shaped every day cooking was the desire for more convenient foods.

Takeout pizza from restaurants offered a great way to save on time but could be costly. Domestic brands knew one way to appeal to the 1950s ‘housewife’, was combining the convenience of opening a can or jar with the thriftiness of eating at home.

In 1954, Hunt’s brand tomato sauce started advertising the ‘English Muffin Pizza’ with the hope of selling more canned tomato sauce.

The ad called it a 10-minute pizza and included a prominent photo of a can of Hunt’s Tomato Sauce.

Back then, Mozzarella was not too familiar to the average home cooks, so the ad refers to it as ‘pizza cheese.’ Helpfully, the marketing suggests brick, Swiss, or other good melting cheeses.

Although these shrimp, bacon & pineapple pizzas take a bit of time to make, they are well worth it. Don’t be put off by the odd sounding combination of ingredients, they pair well!

Print Recipe
 Shrimp, Bacon & Pineapple 'Pizza'
Votes: 1
Rating: 5
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Course Lunch
Cuisine American
Keyword shrimp, bacon & pineapple pizza
Servings
Ingredients
Course Lunch
Cuisine American
Keyword shrimp, bacon & pineapple pizza
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Crush panko crumbs slightly. In a plastic bag, place the Tbsp of flour. Add shrimp & shake to dust with flour. Add beaten egg to bag & shake to moisten shrimp. Add panko crumbs & OLD BAY seasoning. Shake to coat shrimp well. Set aside in refrigerator.
  2. Shred cheese & chop pineapple. Slice English muffins & very lightly butter.
  3. Grill bacon until cooked but not crisp. Set aside on paper towel. Sauté onions & mushrooms in bacon drippings, remove from griddle. Wipe griddle, then spray with cooking spray & cook shrimp 3-5 minutes. Push to one side & warm pineapple for a couple of minutes. Toast muffins.
  4. Place muffin halves on a baking sheet; cover each half with some of the cheese, mushrooms, onions, more cheese & pineapple.
  5. Broil 2 minutes or until cheese is melted. Top with bacon & shrimp. Serve with guacamole & diced tomatoes on the side.

Gorgonzola Stuffed Shrimp Wrapped in Bacon

Bacon wrapped shrimp is one of the most popular appetizers in culinary history dating back to the early 1940’s. Let’s face it …. bacon has a way of getting into our meals one way or another. Although shrimp prepared in this way are usually appetizers, there is no reason they can’t become the main course.

When done right, bacon wrapped shrimp make such such a great entrée. I find its important to partially cook the bacon before wrapping it around the shrimp. It takes 8-10 minutes to make juicy, flavorful shrimp in the oven. Baking bacon until crispy takes 15-20 minutes, so you need to give the bacon a head start.

Many recipes call for heavy seasoning with spices or sauces. Shrimp stuffed with Gorgonzola and wrapped in bacon need absolutely nothing else to be utterly delicious.

Print Recipe
 Gorgonzola Stuffed Shrimp Wrapped in Bacon
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword gorgonzola stuffed shrimp wrapped in bacon
Servings
SERVINGS
Ingredients
Course Main Dish
Cuisine American
Keyword gorgonzola stuffed shrimp wrapped in bacon
Servings
SERVINGS
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 F.
  2. With a sharp knife, slice the bacon lengthwise & place the half strips on a baking sheet to precook them in the oven. This should only take about 5 minutes as you want to slightly render the bacon but not cook it to a point where it isn't still pliable.
  3. Take most of the shell off of the shrimp, leaving the tails on & devein them. With a sharp knife, butterfly-cut the shrimp in half, being careful to split them but not cut right through.
  4. Lay the butterflied shrimp on a work surface. Cut Gorgonzola cheese into sticks & place one inside each shrimp. Wrap the shrimp/gorgonzola in a bacon strip. I should mention, there is no simple way to do this. It just takes a bit of time & patience but they are worth it.
  5. Place the bacon wrapped shrimp on a piece of foil paper & place on a baking sheet. Bake in preheated oven for about 10 minutes. If you wish, you can finish them under the broiler if you want crispier bacon.
  6. Remove from the oven. On a serving platter, slide stuffed shrimp & any cheese & shrimp broth over a bed of Jasmine rice. Nice to serve with steamed broccoli.