Shrimp and Grit Naan Pizza with Cajun Remoulade Sauce
Savor shrimp and grit naan pizza: Southern flair meets global delight with Cajun remoulade sauce. Culinary fusion perfection in every bite!
Ingredients
- For the pizza sauce:
- 2 containers Grape tomatoes
- 2 tbsp Cajun seasoning
- 3 tbsp Olive oil
- 4 pieces Whole wheat Naan bread
- 2 cups Mozzarella cheese, shredded
- 5 pieces Bacon, chopped, cooked
- 10 large Shrimp, peeled, deveined
- 2 tbsp Old Bay seasoning
- Fresh chopped tarragon, for garnish
- Kosher salt and pepper to taste
- For the Grits:
- 3 cups Water
- 1 cup Yellow grits
- 1 cup White cheddar cheese, shredded
- 1 tbsp Unsalted butter
- 1 medium Jalapeno, seeded, finely diced
- 1/4 cup Heavy whipping cream
- Kosher salt and pepper to taste
- For the Cajun Remoulade Sauce:
- 1/2 cup Mayo
- 2 tbsp Chili sauce or chili powder
- 2 tsp Spicy mustard
- 1 tsp Worcestershire sauce
- 1 Scallion, sliced
- Pinch of cayenne pepper
- 2 tsp Lemon juice
- 1 tsp Horseradish
- 1 clove Garlic, minced
- Pinch of paprika
- 1/2 tsp Cajun seasoning
- kosher salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- For the Pizza:
- Spray a baking sheet with non-stick cooking spray. In a bowl, toss together tomatoes, Cajun seasoning, 2 tablespoons of olive oil, and s&p. Put the tomatoes on a baking sheet and roast for about 15 to 20 minutes. Remove from the oven and let them cool slightly. Once cooled, place tomatoes into a food processor and pulse until slightly pureed.
- Spray two more baking sheets with non-stick cooking spray. Place two pieces of Naan on a baking sheet. Take the grits and spread about 1/4 cup on each Naan piece. Take about 1/4 cup of tomato puree and spread it on top of the grits. Don't put too much on because you don't want the Naan to become soggy. Top the tomato puree with some chopped pieces of bacon followed by 1/2 cup mozzarella. Bake Naan pieces for about 10 to 15 minutes or until the cheese has melted and golden brown.
- In a skillet preheated to medium high heat, add one tablespoon of olive oil. Season the shrimp with Old Bay Seasoning and place in a skillet. Cook for about a minute, flip, and continue to cook for another minute. Remove shrimp from the skillet and top the Naan pieces with shrimp. Dollop or drizzle the Cajun remoulade sauce on top and garnish with tarragon. Serve immediately!
- For the Grits:
- In a large saucepan, bring water to a simmer. Pour in grits and begin to whisk. Simmer until grits begin to thicken. Continue cooking, stir often, and if need be add 1/4 cup of water to keep from getting too thick. It will take about an 1 hour to cook. Stir in cheese, butter, jalapeno, and cream. Season with salt and pepper. Keep warm.
- For the Cajun Remoulade Sauce:
- Mix all ingredients in a bowl. Refrigerate for at least 30 minutes to let the flavors combine.
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