Cocktail Shrimp Flatbread

What better way to use leftover cocktail sauce than with a delicious shrimp flatbread? This recipe would work great as an snack or party appetizer. This flatbread would also be great topped with manchego cheese instead of parmesan.

Ingredients:
1 - round flatbread
6-8 - medium shrimp
3-4 Tbsp - Pastamore Cocktail Sauce
2 tsp - Pastamore Spicy Tomato Dipping Oil
.5-1 oz - shredded parmesan cheese
1/4 tsp - oregano
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Preheat oven to 350ºF. Clean and devein shrimp as needed. Dispose of shrimp tails.

2. Heat a medium frying pan on the stove over medium heat. Once hot, coat with cooking spray and add shrimp. Cook 3-5 minutes or cooked throughout, turning once during the cooking process. Remove from pan and place into a mixing bowl. Add the Pastamore Spicy Tomato Dipping Oil and mix well. Season to taste with salt and black pepper.

3. Spread the Pastamore Cocktail Sauce onto the flatbread. Add the cooked shrimp on top and place onto a baking sheet. Place into the oven. Cook for 10-15 minutes or until desired crispness has been reached.

4. Top with the shredded parmesan cheese, cut into quarters and serve.

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.

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!

Saffron Shrimp Pasta

Saffron and seafood is always a great combination. In this recipe, our Pastamore Saffron Fettuccine is paired with fresh gulf shrimp. Sweetness is added to the dish with the fresh tomatoes and red onions. This is a quick and easy recipe that packs a serious punch of flavor.

Ingredients:
1 12 oz package - Pastamore Saffron Fettuccine
3/4 lb - shrimp
1/2 - red onion
1 lb - tomato
2 Tbsp - olive oil
1/2 tsp - oregano
1/4 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. While the water is heating, rinse tomato and remove skin and top and bottom of onion. Slice onion and dice tomato into 1/2" cubes. Heat a large pan on the stove over medium heat. Once hot, add 1 Tbsp of olive oil along with the tomatoes, onions, and oregano. Cook for 5-8 minutes stirring often.

3. Place the Pastamore Saffron Fettucine in the boiling water and cook until al dente. Drain using a colander and return to the cooking pot. Add the remaining olive oil and mix well.

4. Add the shrimp to the pan of tomatoes and cook until cooked throughout. Season to taste with salt and black pepper. Add the shrimp mixture to the pot of pasta and heat until warm.

5. Serve and enjoy!