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:
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!