Saturday’s with Rachael Ray: Red Pepper Pesto and Shrimp Pizza

Hi everyone!  Welcome to Saturday’s with Rachael Ray, hosted each week by Taste & Tell!

 

Ok, this week I completely forgot to take pictures, and I apologize! 

This recipe comes from the June/July Everyday with Rachael Ray magazine.  It looked so good that I had to try it!

Here is a pic of the pic in the magazine:

 

Ingredients;

4 ears corn, husks removed

2 red bell peppers – stemmed, cored and quartered

6 tbs EVOO

1 lp frozen peeled and deveined medium shrimp, thawed

Salt and Pepper

2 cups shredded mozzarella cheese

3/4 cups basil leaves, 1/4 cup thinly sliced

1 tbs fresh lemon juice

1 12-inch baguette – split, hollowed out and halved

 

You are supposed to grill the corn in the husks and the peppers.  We had a rainy day, so I improvised.

Toss shrimp in EVOO and season with S&P

Cook shrimp on grill if you are able (again, improvised)

You are supposed to food process the peppers, 1/2 cup mozzarella 1/2 cup basil leaves and lemon juice

Spread on french bread, top w/ grilled shrimp and sprinkle w/ mozzarella.  Arrange on grill until cheese is melted.

I did all of mine on top of and inside of the oven! I thought they were insanely delish!  I’d love to make them again, and use the grill next time.

Oh – and the corn is a side dish, it doesn’t go on the pizzas :)

Have a great week!

Sherry