eGourmet Recipes

1/2 lb medium shrimp, peeled & deveined
1 cup milk
1 teaspoon Mitch’s Oh Yeah! Original Spice Blend
1 tablespoon butter or olive oil
1 small shallot, chopped
3 cloves of garlic, crushed
1/4 roasted red bell pepper, chopped
1/4-1/2 teaspoon red pepper flakes
1 plum tomato, peeled & chopped
1/4 cup white wine
Splash of half & half or heavy cream
Linguine, cooked according to package instructions

Place shrimp in a small bowl and cover with milk. Refrigerate for 1/2 hour. Drain shrimp and season liberally w/ Mitch’s Oh Yeah! Original Spice Blend. In sauté pan, sauté shrimp in butter or olive oil until it starts to turn pink. Push aside and add chopped shallots, garlic, chopped pepper, red pepper flakes, and sauté 1-2 minutes. Add tomatoes and sauté until soft. Add wine and cook 1-2 minutes more. Remove from burner and add a splash of cream, salt and pepper to taste. Toss shrimp with cooked linguine and serve. (Serves 2)

1 Lb medium shrimp – peeled and deveined

Seasonings to taste

Kinloch Plantation Pecan Oil

Fresh lemon or lime

Combine shrimp with seasonings.  Add 2 Tbs of Kinloch Plantation Pecan Oil to a large skillet on medium-high heat.  Add shrimp and cook until light pink.  Turn once.  Be careful not to overcook.

Serve as an appetizer with cocktail sauce, catsup and/or Remoulade Sauce.  They are delicious without any sauce too!!