One of my favorite restaurants in my hometown of Lafayette, LA is Deano’s Pizza. Surprising that I would choose a pizza joint as one of my favorites since there are so many amazing Cajun restaurants in the area, right? But, Deano’s does hit my favorites list and every time I visit Lafayette, I always look forward to enjoying their pizza. And the Blackened Shrimp Pizza is hands down one of my favorites.

What is so special about this place, you ask? The way they incorporate Cajun cuisine into their specialty pizzas is truly unique. Since moving to Dallas, I have not been able to find a pizza joint that incorporates shrimp, crawfish, crabmeat, or boudin into their pizza options. And since I don’t get back to Lafayette as often as I’d like, I’ve had to recreate their pizzas in order to “get my Deano’s fix” until I can have the real thing.

The Blackened Shrimp pizza is one of their Pizza of the Month options and is not available year round. I believe it’s typically available the month of November.

Looking For Other “Flippin” Amazing Recipes?

Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!

Show Us Some “Flippin” Love

If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.

Blackened Shrimp Pizza

5 from 1 vote

Recipe by Flip Flop Foodies Course: PizzaCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

8

minutes

Ingredients

• 1 1 pizza dough

• 1/2 – 3/4 lb. medium-sized Louisiana white shrimp; peeled and deveined

• Blackening seasoning (recommend Paul Prudhomme’s Blackening seasoning)

• 1/2 cup 1/2 butter

• 1/2 cup 1/2 tomato sauce or pizza sauce

• 2 cups 2 shredded mozzarella cheese

• 1 cup 1 shredded smoked provolone cheese

• Green onions, diced (for garnish)

Directions

• Cut the dough in half. Sprinkle bottom of pizza pan with semolina flour. Spread the dough out onto the pizza pan until you reach your desired thickness.
• Season the shrimp with Paul Prudomme’s Blackening seasoning and sauté in butter until slightly cooked. Do not overcook them as they will continue to cook in the oven.
• Spread a thin layer of tomato sauce or pizza sauce on top of the dough. Add enough shredded mozzarella cheese to cover the entire pizza. Top with the blackened shrimp and shredded smoked provolone cheese and top with the diced green onions.
• Cook for 6 – 8 minutes until done.

Notes

• If you typically have trouble moving the uncooked pizza dough onto the pizza stone, put the pizza dough on parchment paper sprayed with Pam and then place the parchment paper on the pizza stone. When the pizza is about half-way done, you can lift the pizza up slightly and remove the parchment paper and finish cooking the pizza.