Mojo de Ajo Pizza -- Shrimp
Recipe type: pizza
I’ve found that using shrimp on pizza is a matter of presentation. Shrimp are expensive and curl up into non-descript bumps, so I am usually disappointed with others shrimp pizzas. So, I have adapted the Japanese method of “straightening” the Ebi, or shrimp with a small 4–5-inch skewer which I stick lengthwise into the shrimp forcing it to straighten when cooked. This is the Japanese method for Ebi in sushi bars and works well for a great visual effect.
  • 3 ounces of smoked bacon, (two whole, thick-cut strips)
  • 1 tablespoon extra-virgin olive oil
  • 20 shrimp of the 31/40 weight, (shelled, tail off and de-veined)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  1. Cut the bacon rashers into inch wide and tall pieces, (total approximately 14 pieces)
  2. Using a very hot cast iron skillet, place the olive oil in the pan and toss the bacon for only 30 seconds, this will par cook the bacon and leave flavor in the pan. Remove bacon and set aside.
  3. Lay shrimp flat on a cutting board, insert the 4–5-inch bamboo skewers lengthwise down the shrimp from top to the tail. (If the skewer comes out to early, don’t worry as long as most of the shrimp is straight.)
  4. Push the first shrimp up the skewer and continue with a second shrimp until the skewer is full.
  5. Repeat this until all 20 shrimp are skewered.
  6. Re-heat the cast iron pan until it is sizzling and smoking.
  7. Add the shrimp to the pan for only 30 seconds on each side, this will par-cook the shrimp, turning the flesh from transparent to white and exhibit a little caramelization. (Note: they will receive more heat at the end of the pizza bake.)
  8. When all the shrimp are done, cool off at room temperature for 20 minutes and remove skewers.
  9. Refrigerate shrimp.
Recipe by Pizza Today at