March Recipe Submission Winner

March Recipe Submission Winner!  We have asked our Pastamore friends to submit recipes using a Pastamore product that we will put through our very own test kitchen.  Each month we will select the best entry.  Recipe submission winner receives a $15 on line store credit. This months recipe comes from Jennifer Chiang and features Pastamore's White Truffle Oil.  It's easy and delicious! Thanks for your submission Jennifer!!!

To participate simply send your recipe submissions to pastamorerecipes@gmail.com and (if possible) include a high resolution jpg. image. Winners will be announced on our facebook page at the end of each month and recipe will be posted on our blog! 

SHRIMP TRUFFLE EGGS OVER FRENCH BAGUETTE 
Recipe Submitted by Jennifer Chiang

10 minutes to prep: 20 minutes to cook. Serves 3 people 

(Recipe can be easily doubled or tripled if you are having guests over.)

*If you do not like shrimp, then add diced ham or turkey or veggies.

Ingredients: 

*8-10 pieces of Deveined, Shrimp. (Remove Shells and slice in half)

5 Eggs (3 of which you can remove the egg yolk to reduce fat)

2 Tablespoons Reduced Fat Cream Cheese

½ Tsp. of White Truffle Oil (Can find this on www.Pastamore.com)

½ Tb Olive Oil (or Canola, Vegetable Oil)

Pinch of Salt

Pinch of Black Pepper

Garlic Powder or minced 1 clove of garlic (Can leave out if you don’t like garlic.)

Pinch of Paprika to garnish

Sliced Scallions or Chives (1 stalk is fine)

Sliced French Baguette Bread (one to one half inch slices)

Directions:

1) Turn on oven (or toaster oven) on 350 degrees and place sliced French Baguette bread in the oven to toast slightly)2) Heat skillet on low with ½ Tb Olive Oil.

3) Beat eggs briskly with a fork until you see lots of bubbles. (Beat 30-50 seconds, incorporating air in the eggs makes it fluffy.)

4) Stir in salt, pepper, and garlic powder with eggs.

5) Stir fry shrimp in skillet until slightly pink 2 minutes (medium done, do NOT overcook as shrimp will taste rubbery)

6) Place reduced fat cream cheese in the hot skillet for 1-2 minutes stir constantly; heating up the cream cheese.

7) Pour in egg mixture over shrimp (shrimp will continue to cook as eggs cook.)

8) Wait 1-2 minutes for the eggs to start setting and then gently fold the edge of the eggs in.

9) When eggs are halfway set (starting to cook halfway), stir in the sliced scallions/chives. Do NOT overcook the eggs. Eggs will continue to cook after heat is turned off. Eggs should be soft but not runny.

10) Turn off heat and add white truffle oil. A little goes a long way.

11) Spoon eggs and shrimp over toasted slices of French Baguettes. To garnish, sprinkle a bit of paprika over the eggs.

12) Serve immediately.