Platinum Chef Challenge Round 3 Wrap-Up

Finally, an entry from Nestie Bakingblonde, who was creative and generous enough to pick the ingredients for this round. She made a shrimp pizza based on a dish her friend enjoyed on her honeymoon. It may sound a little “different”, but let’s remember, different is divine! It reminds me of something you could find at CPK, certainly not your plain old pizza. For dessert, she enjoyed a creation named “peanut butter suicide”. I imagine you might want to stay away if you tend to find certain desserts “too rich”, but if you’re like me and that is a completely foreign concept, it might just be dangerously delicious! Here are her recipes:

Honeymoon Shrimp Pizza
Drizzle of EVOO
1/3 cup sliced Onion
2-3 Green onions chopped
2-3 cloves of garlic, minced
1/4 cup sliced fresh Mushrooms
1/4 cup Dry white wine
1 tsp minced Fresh Oregano (or 1/4 tsp dried Oregano)
Salt and Pepper to taste
1 pound fresh Shrimp (peeled)
3/4 – 1 TBS Worcestershire Sauce (more or less to taste)
1 TBS Honey (more or less to taste)
3 TBS unsalted butter Softened
1 block Cream Cheese, softened (8oz)
1 box of frozen Baby Spinach (Thawed, rinsed and then squeezed dry with a cheese cloth)
Favorite Pizza Dough (can be homemade or store-bought)
10 oz Shredded provolone or mozzarella cheese

Preheat oven to 375. Prepare Pizza pan or stone (spray with PAM, and/or sprinkle with corn meal.)
In a large skillet over medium high heat, warm the EVOO. Once heated, add onions, green onions, garlic and mushrooms. Stir occasionally until vegetables are slightly tender. Remove pan from heat and add wine, oregano, salt and pepper. Return to heat. Continue to cook over medium heat until the vegetables soften. Toss in the shrimp and continue to cook over medium heat until the shrimp is cooked through. Turn off heat and set aside. While the shrimp/veggie mixture cools combine combine Worcestershire sauce, honey, butter and cream cheese. Stir until smooth and creamy. Gently stir in drained spinach. Fold in the cooled shrimp/veggie mixture. Spread dough out to desired Pizza size (can make several smaller ones if desired) Par bake in preheated oven for 2-5 minutes as desired. Spread the shrimp/veggie/cream mixture evenly over crust(s). Evenly sprinkle with cheese. Return to oven and continue to bake until browned and bubbly!

Peanut Butter Suicide
Ice cream (Your choice, but I recommend: Vanilla, Chocolate, Butter Pecan or Ben and Jerry’s Peanut Butter Cup)
Peanut Butter Bites (recipe to follow)
Peanut Butter Sauce (recipe to follow)
Chopped Nuts of choice (peanuts, pecans, walnuts or cashews (I like to lightly toast in oven and then cool))

In individual bowls place one or two Peanut Butter Bites. Scoop one or two scoops of favorite ice cream on top. Drizzle with warm Peanut Butter Sauce and top with chopped nuts. Enjoy!

Peanut Butter Bites
2/3 cup Creamy Peanut Butter
1/2 cup Powdered Sugar (a little more or less depending on texture)
1/2 box (about 20) Nabisco Lorna Doone Cookies
1 bag Ghiredelli or Nestle Milk Chocolate Chips (12 oz)
1 dollop of Crisco or 1 tsp grated Paraffin Wax

In a medium size bowl stir together the peanut butter and half of the powdered sugar until combined. Slowly add more powdered sugar as needed until you reach a spreadable consistency (Not too wet, not too dry, use your judgement and taste preference) Carefully spread (with a knife, spatula or your finger (lick it clean afterwords of course!, ha ha) the peanut butter mixture over each cookie and place side by side on an ungreased cookie sheet.

Place baking sheet in fridge to allow the peanut butter mixture to firm up a bit. While the cookies chill, place a glass bowl over a pan of gently simmering water (don’t let the water touch the bowl!!) or use a double boiler over low heat. Melt the chocolate chips and dollop of Crisco or wax stirring occasionally and not allowing any water to touch the bowl or chocolate mixture *Can also melt in microwave in 20-30 second intervals stirring at each interval until melted and smooth. Line another baking sheet with waxed paper (large enough to hold all cookies without touching. Once the chips are melted, remove the baking sheet from fridge. Gently place one cookie on a large fork or slotted spoon and dip it into the melted chocolate. Carefully tap the fork/spoon on the side of the bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature. Store in airtight container either at room temp or fridge in your house is really humid or hot.

Peanut Butter Sauce
1/2 cup golden corn syrup
1/2 cup crunchy peanut butter
3 TBS water

In a small saucepan combine corn syrup and peanut butter. Stir over medium heat until melted. Gradually stir in water until smooth.