BLACKENED SHRIMP MEXICAN PIZZA

Ingredients Weight Measure
Tomato paste 1/3 cup
Shallots, minced 2 ea.
Celery stalks, cut in half 3 ea.
Black peppercorns 1 Tbsp.
Bay leaves 2 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.
Salt to taste
Beer 12 oz.
Water 1-1/2 gal.
Raw shrimp, 21-25 count 2-1/2 lbs.
Black-eyed peas, dry 1 lb.
Garlic, chopped 1 Tbsp.
Cilantro sprigs 10 ea.
Cumin 1 Tbsp.
Spanish paprika 1 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Salt and pepper to taste
Garlic heads 2 ea.
Olive oil 3 Tbsp.
Roma tomatoes 10 ea.
TABASCO® brand Original Red Sauce 4 Tbsp.
Corn tortillas, 6" soft 12 ea.
Provolone cheese, shredded 2 lbs.
Cilantro leaves 1/2 bunch
Salt to taste
Sour cream 2 cups

Method

  1. Combine tomato paste, shallots, celery, peppercorns, bay leaves, Original TABASCO® Pepper Sauce, salt, beer and water in a pot. Bring to a boil. Add the shrimp and boil for approximately 5 minutes. Drain and cool the shrimp in an ice bath. Peel, devein and cut in half, lengthwise. Set aside.
  2. Meanwhile in a separate pan, add the black-eyed peas and cover (2" over) with water. Cook for 30 minutes or until very tender. Drain and rinse under cold water. Combine cooled peas, garlic, cilantro, cumin, paprika, 1 Tbsp. TABASCO® Sauce, salt and pepper in a food processor. Puree until smooth. Adjust seasoning and set aside.
  3. Cut the garlic heads in half and rub with olive oil. Place them cut-side down on a pan and roast for 30 minutes at 350°F. Squeeze garlic from its skin and mash.
  4. Score the bottoms of the tomatoes and blanch in boiling water for 15-20 seconds. Do not let them get soft! Shock in ice water, then remove the skins and seeds. Julienne the tomato meat, add 4 Tbsp. TABASCO® Sauceand roasted garlic and then toss with the cooked shrimp. Adjust seasoning.
  5. Lay tortillas out on sheet pans. Spread each with black-eyed pea paste, covering to the edge. Top with the tomato-garlic shrimp mixture; sprinkle each with 2-1/2 oz. of provolone and bake in a 425°F oven for 7 minutes, or until heated through.
  6. Crush cilantro leaves and mix with salt. Add to the sour cream and dollop on each pizza.

Yield: 12 pizzas