Shrimp pastries, Shrimp with Smoky Barbeque Aioli and Brussel Sprouts with Radishes

Last night was an eventful night.  We had 11 guests for the demo.  I decided that shrimp was on the menu  and thanks to John, my husband,  I decided to use the Smokey Barbeque Aioli.  He cooked dinner Friday night and made egg noodles with the aioli and Pig Pen Seasoning and I loved it.  We just started carrying Squash Seed Oils.  They are very unique and flavorful. I thought it would be a great taste to add to Brussel Sprouts.  It was wonderful, so it is.

Shrimp in pastry with Smoky Barbeque Aioli mushrooms and bacon

1 lb medium shrimp (peeled and deveined)

½ pound bacon

1 pkg premade pie dough (2 rolls)

Portabella Mushrooms (chopped)

½ cup Smoky Barbeque Aioli

Pig Pen seasoning

2 stalks Celery (chopped small)

1 med Onion (chopped small)

Olive oil

Cut pastry into 4 inch squares.  Fry the bacon until crisp and set aside on paper towel.  Put the mushrooms, celery, carrots and onions into the pan and cook until tender.  Remove the vegetables from the pan and add the shrimp. Sauté until pink and add ½ cup aioli and ¾ t pig pen seasoning.  Place 2-3 cooked shrimp on pastry square and add a spoonful of vegetable mix on top. Crush bacon in small pieces and add a small amount on top of the veggies.  Moisten the edges of the pastry and fold the sides up and seal.  Bake in a 400 degree oven for 12-15 minutes. Use  

This can also be served as a main course by combining the vegetables and the shrimp together.

Egg noodle salad with Smoky Barbeque Aioli

By John Chinners

Boil up egg noodles until a cooked.  Add ½ teaspoon Pig Pen Seasoning.  Add ¼ cup smoky Barbeque Aioli. 

 

Sautéed Brussel Sprouts and Radishes in Squash Oil with Sunflower Seeds

Olive oil

1 pound Brussel sprouts.

6 large radishes sliced thin

1 large portobella Mushroom, sliced

Roasted Pumpkin Seed Oil

Sunflower seeds

Smoked Sea salt

Place 3T olive oil in a pan.  Add the quartered Brussel Sprouts and sliced Radishes.  Sauté until tender.  Once browning starts put a lid to help veggies cook.  Remove from the pan.  Add 3T Roasted Pumpkin Seed Oil and stir. Sprinkle with Smoked Sea salt and sunflower seeds.