- 1/4 cup dry crab boil spices
- 1 1/2 teaspoons salt
- 1 lemon, quartered
- 2 pounds medium shrimp, shelled and deveined
- 4 teaspoons Creole mustard
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3/4 cup white wine vinegar
- 1 cup vegetable oil
- 4 cloves garlic, peeled and crushed
- 1 bay leaf
- 1 large sweet onion, peeled and thinly sliced
- 1 lemon, thinly sliced, plus 1 lemon, juiced
- Pizza dough, recipe follows
- Extra-virgin olive oil
- 4 cups arugula
- Pizza Dough:
- 1 packet active dry yeast
- 2 teaspoons sugar
- 1 cup warm water (110 degrees F)
- 1/4 cup lard
- 3 to 4 cups flour
- 2 teaspoons salt
- Olive oil
In a large pot of water, combine the crab boil, 1 teaspoon of salt, the quartered lemon, and 6 cups of water. Bring to a boil over high heat and boil for 5 minutes. Add the shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain in a colander.
In a large bowl, combine the Creole mustard, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes. Whisk in the vinegar to combine. In a steady stream, whisk in the oil until emulsified. Add the garlic and bay leaf. Place the shrimp in a glass baking dish and cover with the marinade. Toss with the onions and lemon slices to evenly distribute.
Cover tightly with plastic wrap and refrigerate for 12 to 24 hours before serving.
Preheat a grill. Prepare pizza dough and roll out into 4 (6-inch) rounds. Brush the dough with oil and place on the grill. Cook for about 3 minutes per side, until cooked through. Chop arugula and toss with olive oil, lemon juice and salt and pepper. Place the arugula on top of the pizza dough and top with shrimp.Pizza Dough:
In the bowl of an electric mixer, whisk together the yeast, sugar, water and lard to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides of the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and divide the dough into 4 pieces. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Recipe courtesy Emeril Lagasse, 2002