Saturday, December 23, 2017

Festive Shrimp and Salmon Pizza

Who wants pizza?

In many cultures, seafood is a special treat during the Christmas season. It's always a welcome treat at our table and so we were tickled to find this recipe.  It's festive, a bit different, special, yet suitable for a relaxed get together. What could be better when friends or family arrive for a meal during this time of year?   Everyone wants it, even some who are not actually supposed to eat it. Luckily, there are other treats for them.

This recipe is inspired by one in the 2018 Milk Calendar. The illustrated recipe calendar is an annual publication from the Dairy Farmers of Canada. I love the calendar, look forward to it every year and have many faves from it. Of course, I changed a few ingredients and directions to match with what I had on hand. 

2 sheets frozen puff pastry, thawed
1 pound frozen peeled shrimps, thawed and squeezed dry (don’t skip that step!)
4 tbsp  butter
1 clove garlic, minced
2 tbsp all-purpose flour
1 tsp thyme leaves
1/4 tsp salt
1 cup whole milk
6 ounces smoked salmon, thawed if frozen
1/2 red bell pepper
1 1/2 cups shredded Mozzarella
½ cup crumbled Feta
3 green onions, sliced (white and green)
chopped parsley (optional)

Preheat oven to 425°F. Unroll thawed pastry and place sheets side by side (overlapping slightly to form pizza crust) to fit on a large parchment-lined baking sheet. Press overlapped dough together so it sticks. 

Prick all over with a fork. Fold and press ½ inch of pastry all around outside edge to form a rim. Refrigerate until ready to use.
Squeeze out excess water from shrimp. Place in paper towel then gently squeeze again.  
Melt 2 tbsp butter in sauté pan and add green onions.  Cook for two minutes. Add shrimp and cook until just barely pink.  Cool. 

Melt another 2 tbsp butter in a medium pot over medium heat. Add garlic; cook 1 min. 

Sprinkle with flour, thyme and salt. Whisk until smooth.  Gradually whisk in milk. Bring to a boil, then reduce heat, whisking for 2 min or until smooth and thickened. 

Turn into a bowl and refrigerate.
Slice salmon crosswise.

 Chop red pepper into ½-inch pieces. 

Remove pastry from fridge. Thinly spread with cooled milk sauce. Sprinkle with half the Mozzarella. Scatter with red pepper. Add shrimp, smoked salmon and remaining Mozzarella and all the Feta. Toss chopped parsley here and there.

Bake 18 min or until a deep golden brown.

 Let stand for 5 min before slicing. 

You can slice this into small squares for appetizers, but we enjoyed large squares for lunch.  There was none left over to get a picture of the small squares. Oops!   

We liked this enough that we plan to make it again soon.  It can be varied in many ways and it does help to deal with the puff pastry so many of us have taunting us from the freezer.

Now comes the tough part:  Most of you know that Victoria Abbott is a collaboration between Mary Jane Maffini and her writer and artist daughter, Victoria. We are both sad to say that this will be our final post as a regular here on Mystery Lovers Kitchen and we will miss you all.  We hope to be back as a guest in the future when there’s book (or food) news.  Victoria and I have loved our interactions and all your comments.  We’ve made great friends with our talented and kind-hearted fellow writers here in ‘the kitchen’ and with so many of you readers too.  We hope you’ll stay in touch with us on Facebook Mary Jane and, Victoria Abbott    AND if you haven’t already done it, that you’ll sign up for our newsletter HERE. Your name will be in the sign-up draw!

Don't forget to try our books!

Make sure you are here ‘in the kitchen’  in January when you’ll get to meet our newest colleague in our AROUND THE KITCHEN TABLE post. We snagged a terrific cozy writer for the team and you’ll be very happy with the BIG REVEAL.  

Until then, from us and our festive pets, put your feet up and have the best of holidays with wonderful food, family, friends and plenty of mysteries.   

Much love,  

Mary Jane and Victoria


  1. Oh MJ/Victoria, I can't tell you how much we are going to miss your posts with their yummy food and great sense of humor. We hope you'll come back often to visit. You sure went out with a bang with this recipe!! xoxo

  2. Thanks so much, Roberta! I'll miss you too. But I won't go far. XO MJ/VA

  3. You have just added a very sad element to these holidays! :o( I will miss you two with your books, and recipes, and delightful pictures!!!

    A tip on puff pastry. If you cut an edge about 1/2' inside the outer edge (NOT all the way through) before baking, when it cooks it will create a raised edge. Don't, obviously, put any toppings on the edge, just up to the cut.

    This is a wonderfully unexpected combination. A seafood pizza!

    The very best to you both. I will miss you.

    The newsletter link does not work for me.

  4. Oh, MJ and Victoria, you know how we will miss you! You, and the dear doxies, have brought us all such joy along with the great stories and food! I'm so glad you've been with us all these years, and am already looking forward to seeing you back as guests. xoxo Leslie

  5. MJ and Victoria - Marc and I have been honored to blog with you, and we will miss you dearly. Please do come back often to update us on your lives and new book projects. Until then, we wish you every good thing for the New Year and always. Love, Cleo

  6. Best of luck. You will be missed. Thank you for this recipe, and your wonderful books.

  7. We will sure miss you both. Hope to see you around. Merry Christmas and all the best in the New Year

  8. Aw, so sad to hear you are leaving! Can't wait to see you back as visitors. :-D