Vom Fass Party Shrimp

Party Shrimp

These are so delicious and easy. They don’t even need cocktail sauce! But go for it if you wish. The perfect appetizer for New Year’s, Game Day or add to your favorite salads or pita wrap.

Ingredients
• 1 1/2 pound large raw shrimp, peeled, tails on
• 2 TBLS minced garlic
• 1-2 TBLS vomFASS Fajita and Taco Seasoning or Chili con Carne Blend
• 1 tsp. vomFASS sweet smoked paprika
• ¼ cup vomFASS Herb Garlic Infused Sunflower Oil
• Salt and Pepper to taste
• ¼ cup vomFASS Chili Infused Sunflower Oil (for sautéing)

Directions:
1. Combine the minced garlic, herb garlic oil and seasonings in a zip lock bag
2. Add the shrimp
3. Marinate in refrigerator for 1-2 hours turning every 20 minutes.
4. Heat the Chili oil to medium high heat and sauté shrimp in batches until done. Do not crowd pan. You do not want them touching. Flip and sauté them until they are curled and pink. Takes about 4-5 minutes depending on size of shrimp.
5. These can be made up 1 day ahead and then stored in a tight container until ready to serve.

Submitted by

Julie Ginsler-vomFASS-Cary



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Party Shrimp

Party Shrimp

These are so delicious and easy. They don’t even need cocktail sauce! But go for it if you wish. The perfect appetizer for New Year’s, Game Day or add to your favorite salads or pita wrap.

Ingredients
• 1 1/2 pound large raw shrimp, peeled, tails on
• 2 TBLS minced garlic
• 1-2 TBLS vomFASS Fajita and Taco Seasoning or Chili con Carne Blend
• 1 tsp. vomFASS sweet smoked paprika
• ¼ cup vomFASS Herb Garlic Infused Sunflower Oil
• Salt and Pepper to taste
• ¼ cup vomFASS Chili Infused Sunflower Oil (for sautéing)

Directions:
1. Combine the minced garlic, herb garlic oil and seasonings in a zip lock bag
2. Add the shrimp
3. Marinate in refrigerator for 1-2 hours turning every 20 minutes.
4. Heat the Chili oil to medium high heat and sauté shrimp in batches until done. Do not crowd pan. You do not want them touching. Flip and sauté them until they are curled and pink. Takes about 4-5 minutes depending on size of shrimp.
5. These can be made up 1 day ahead and then stored in a tight container until ready to serve.

Submitted by

Julie Ginsler-vomFASS-Cary

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