As a food lover, I am excited to be partnering with Pompeian to share with you a recipe using one of their olive oils. As always, all thoughts and opinions are my own.

For me, shrimp and butter are made for each. Think of shrimp scampi and how amazing it tastes basted in all that butter. I can think of very few times that I have cooked shrimp in anything but butter {unless it was shrimp cocktail of course}. August is National Olive Oil month and Pompeian is working to get people to take the Pompeian Pledge to swap butter for Pompeian olive oil in one of their favorite recipes. I recently made herbed shrimp pesto pizza and when I typically would have reached for the tub of butter!

I know most people know about the health benefits of olive oil. But, I don’t think a lot of people realize how easy it is to swap butter for olive oil in almost any recipe. There has also been talk about how olive oil might not be great for higher temperature cooking. Pompeian offers a full collection of oils like Extra Virgin Olive Oil, Special blends and the one that I used which is specially formulated for high heat cooking. It is so easy to find the perfect oil for any recipe you are making. Plus, Pompeian has a great conversion chart for helping you make the change over to oil from butter. I wanted to saute my shrimp super quickly and use the oil in my pesto so I picked a safflower and olive oil blend that could withstand the high heat.

What You’ll Need: 

1/2 lb shrimp, peeled, deveined and roughly chopped
4 tsp Pompeian Safflower Olive Oil blend, divided
2 tsp Italian seasoning
1 cup basil walnut pesto
1/4 cup chopped fresh basil
3 Tbsp oregano
1 tsp crushed red pepper
1 1/2 cup shredded mozzarella cheese
4 pieces of pre-cooked flatbread

Let’s Make It:

1) Preheat oven to 400 degrees. Line a baking sheet with foil

2) In a small bowl, combine 1 tsp oil, shrimp and Italian seasoning. Toss to coat.

3) Heat 2 tsp of oil over medium heat. Add shrimp and cook, stirring frequently, for 5-6 minutes or until shrimp are opaque and fully cooked. 

4) Brush flatbread pieces with remaining 1 tsp of oil. Divide pesto evenly among the flatbread. Top with shrimp, fresh basil, oregano, red pepper and mozzarella cheese. 

5) Bake for 10 minutes or until cheese is fully melted. 

Herbed Shrimp Pesto Pizza

2014-08-21 21:30:35

Serves 4

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Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Ingredients

1. 1/2 lb shrimp, peeled, deveined and roughly chopped
2. 4 tsp Pompeian Safflower Olive Oil blend, divided
3. 2 tsp Italian seasoning
4. 1 cup basil walnut pesto
5. 1/4 cup chopped fresh basil
6. 3 Tbsp oregano
7. 1 tsp crushed red pepper
8. 1 1/2 cup shredded mozzarella cheese
9. 4 pieces of pre-cooked flatbread

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with foil
2. In a small bowl, combine 1 tsp oil, shrimp and Italian seasoning. Toss to coat.
3. Heat 2 tsp of oil over medium heat. Add shrimp and cook, stirring frequently, for 5-6 minutes or until shrimp are opaque and fully cooked.
4. Brush flatbread pieces with remaining 1 tsp of oil. Divide pesto evenly among the flatbread. Top with shrimp, fresh basil, oregano, red pepper and mozzarella cheese.
5. Bake for 10 minutes or until cheese is fully melted.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/

Now that you see how easy it is to make the switch, visit Pompeian and take the Pompeian Pledge. They will randomly be selecting 1,000 fans who sign up and sending them a free movie redemption code and coupon for a free bottle of olive oil. 

This is a sponsored post written by me on behalf of Pompeian.