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.