Fire Cracker Gulf Shrimp - serves 6
- 1 pound wild gulf shrimp - peeled and deveined
- 1 box mushrooms - cleaned and sliced
- 1/2 cup sweet onion chopped
- 1 clove crushed garlic
- 2 green onions sliced - save some of the sliced greens for garnish
- 1-1/2 teaspoons Feisty Fish
- EVOO
- Tricolored pasta
Heat 1 tablespoon EVOO in a large saute' pan.
Add onion and salute' for 3 to 4 minutes until translucent.
Add green onion and garlic and sauté for another minute
Remove from pan and set aside in a bowl
Cook pasta according to directions
While the pasta is doing its thing, add another tablespoon of EVOO to the saute' pan and heat
Add mushrooms and saute' until cooked and liquid has evaporated - set aside
Add a little more EVOO if needed and add the shrimp - cook each side until it turns pink
Add Feisty Fish Rub, onions, garlic and mushrooms to saute' pan and warm everything up
Put drained pasta in an ovenproof casserole and add shrimp mixture on top
Shake 3/4 cup fresh grated Parmesan
Warm in a 300 oven before serving
