SERVES: 5 to 6
1 Jar Texas Gourmet Fire Roasted Serrano Salsa
1 15 oz. Can Chopped tomatoes
3 T. Pitted and chopped Kalamata Olives
2 Cloves fresh garlic, minced
3 T. Extra virgin alive oil
1 lb. Bow tie pasta cooked, strained and tossed with 2 T.
olive oil (set aside)
1-1 1/2 lbs. Shrimp (18-20) peeled with the tails left on
Fresh grated Parmesan cheese
1 t. Dried oregano
3 T. chopped fresh basil
Pour entire jar Texas Gourmet Fire Roasted Serrano Salsa into a sauce pan. Add the 15 oz. can of diced tomatoes, kalamata olives, garlic and oil. Simmer for 20-30 minutes covered on low heat, set aside.
Grill Shrimp dry for 3-4 minutes or until opaque and grill marks appear. Remove from fire and set aside.
In a large parfait glass place a serving of bowtie pasta in first. Cover the pasta with the sauce and arrange the shrimp around the edge of the glass with the tails hanging out. Sprinkle small amount of fresh Parmesan cheese over the pasta and a small amount of fresh basil on top of the cheese Serve with garlic toast.
BARBECUED SHRIMP NEW ORLEANS STYLE
MAHI MAHI CEVICHE
MEXICAN STYLE MARINARA
REDFISH ON THE HALF SHELL
SPICY HABANERO STIR-FRIED SHRIMP
TX BLUE CRAB CAKES
BLACKENED REDFISH TACOS
GRILLED SHRIMP WITH SPICED PEACH & AMBER ALE GLAZE
SHRIMP AND SWISS CHARD PASTA
LOUISIANA STYLE CRAWFISH