Pastamore Shrimp Cocktail

The shrimp were looking great at the store this week, and I thought it was time to write up a quick and easy appetizer. With just a little preparation, this shrimp cocktail can be ready for a midday snack or party appetizer. This recipe uses our Pastamore Fresh Jalapeño Oil for a little kick and our Pastamore Barrel-Aged Worcestershire Sauce for a great depth of flavor.

Ingredients;
2 - tomatoes
1 tsp - horseradish sauce
1 Tbsp - Pastamore Fresh Jalapeño Oil
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
Juice of 1/4 lime
1 lb - large shrimp
To taste - salt and black pepper

Directions:
1. Heat a medium pot on the stove over medium heat. Dice tomatoes into 1/4" cubes. Once the pan is hot, add half of the Pastamore Fresh Jalapeño Oil and tomatoes. Cook for 10 minutes.

2. Remove from the heat and add the horseradish sauce, Pastamore Barrel-Aged Worcestershire Sauce, remaining Pastamore Fresh Jalapeño Oil, and lime juice. Puree using a food processor or immersion blender.

3. Season to taste with salt and black pepper. Place into the refrigerator for at least 4 hours.

4. Clean and devein shrimp as needed.

5. Heat a medium pot of water on the stove over high heat. Once lightly boiling, add shrimp and cook until cooked throughout. Do not overcook as the shrimp will become stringy. Drain the shrimp using a colander and place into the refrigerator.

Fish Tacos with Pineapple Salsa

Fish tacos are always a favorite, and adding fresh fruit salsa on top goes a long way in adding sweetness and freshness. The tacos are also topped with a slaw made with our Pastamore White Balsamic Vinegar with Pear. The salsa is made with our Pastamore Fresh Jalapeño Oil, and this adds a great spice and flavor to the dish. I used tilapia for the fish (because it was on sale), but any white fish would work great. Wahoo is excellent if you can get your hands on it or mahi mahi is also a go-to.

Ingredients:
Fish:
1 lb - tilapia
1/2 tsp - salt
1/2 tsp - garlic powder
1/4 tsp - oregano
1/4 tsp - black pepper
As needed - vegetable oil
As needed - corn tortillas

Salsa:
1 - pineapple, skin removed and cored
1 Tbsp - Pastamore Fresh Jalapeño Oil
1 large - tomato
1/8 - red onion
5 sprigs - fresh cilantro
To taste - salt and black pepper

Slaw:
2 cups - shredded cabbage
1/4 cup - mayonnaise
1 Tbsp - Pastamore White Balsamic Vinegar with Pear
To taste - salt

Directions:
1. Combine shredded cabbage, mayonnaise, and Pastamore White Balsamic Vinegar with Pear into a medium-sized mixing bowl. Fold until evenly mixed. Season to taste with salt. Place into the refrigerator.

2. Chop pineapple into 1/2" x 1/2" pieces. Dice tomato into 1/4" cubes. Finely dice onion. Finely dice the cilantro. Add prepped ingredients to a medium-sized mixing bowl along with the Pastamore Fresh Jalapeño Oil. Mix well and season to taste with salt and black pepper.

3. Combine salt, garlic powder, oregano, and black pepper into a small mixing bowl. Mix well using a spoon or whisk. Season both sides of the fish using the spice mix. Heat a large frying pan on the stove over medium-high heat. Add enough oil to keep the fish from sticking.

4. Add the fish to the pan and cook to a minimum temperature of 145ºF, turning once during the cooking process. Adjust seasoning if needed.

5. While the fish is cooking, heat as many corn tortillas as needed. I like to heat them in a lightly oiled pan on medium-high heat and transfer to a cover pot after heating both sides.

6. Plate the tortilla and top with the fish. Add the white balsamic slaw next, and finish with the pineapple salsa. Serve and enjoy!

Spicy Shrimp Tacos

Living near the Gulf of Mexico has given me the opportunity to get my hands on some delicious, local shrimp. Seafood tacos are always a hit, and these shrimp tacos have a great savory flavor. Our Pastamore Fresh Jalapeño Oil adds a nice heat and depth to the dish which pairs with the sweetness of the fresh tomato and red onion.

Ingredients:
3/4 lb - 21/25 shrimp, tail removed and deveined
1 Tbsp - Pastamore Fresh Jalapeño Oil
2 - medium tomatoes
1/2 - red onion
8 oz - mushrooms, sliced
1/4 tsp - cumin
1/2 tsp - garlic powder
To taste - salt and black pepper
2 tsp - olive oil
As needed - corn tortillas

Directions:
1. Rinse tomatoes and dice into 1/4" cubes. Remove top and bottom of onion and thinly slice one half. Heat a large frying pan on the stove over medium-medium/high heat. Once hot add the olive oil, onion, mushrooms, and tomatoes. Cook for 6-8 minutes.

2. Add garlic powder, cumin, and season to taste with salt and black pepper. Place shrimp and Pastamore Fresh Jalapeño Oil into the pan and cook until shrimp are cooked throughout (2-4 minutes). Adjust seasoning as needed.

3. Heat tortillas using your favorite method (I like to heat them quickly in a lightly oiled pan).

4. Serve with lime wedges and enjoy!

Spicy Bean and Kale Side

While kale may be super healthy for you, it can be hard to come up with tasty new ways to eat it. This recipe combines our Pastamore Fresh Jalapeño Oil with chili beans, corn, and tomatoes. This kale concoction pairs well with eggs, chicken, or pork. If the recipe looks too spicy the hot chili beans pinto beans can be substituted.

Ingredients:
4 cups - kale, chopped
1/2 Tbsp - olive oil
1/2 Tbsp - Pastamore Fresh Jalapeño Oil
1 15 oz can - spicy chili beans
1 15 oz can - corn
2 - medium tomates
1/4 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Drain chili beans and corn, and chop and rinse kale as needed.

2. Heat a large frying pan on the stove over medium heat. Add the 1/2 Tbsp of olive oil and allow to heat. Next, add the corn, tomatoes,  and beans. Add garlic powder and cook for 4-5 minutes.

3.  Add the Pastamore Fresh Jalapeño Oil and kale and cook until tender. Season to taste with salt and black pepper.