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