Page 11 - Monastery Sapore Holiday 2019 Brochure

Gavioli Sparkling Juice
Alcohol-free, yet full of flavour, these sparkling juices are made in Italy and perfect for parties and family gatherings alike. Plus, they contain no artificial colours, flavours or sugar.
$4.99 each, 750ml Assorted Vareities
Baci® Perugina® with Ruby Cocoa Beans
The unique flavour of these limited edition chocolates are perfect for chocolate lovers with a refined palette. They have a fruity taste - almost like wild berries - which combine sweet and sour notes with the classic taste of cocoa and hazelnut.
11 | Sapore 2019 Holiday Guide $7.99 each, 150g
S{hrimpHoliday entertaining recipes for
every occasion.
Tempura Shrimp Shooters with Romesco Dipping Sauce
Ingredients:
500g Aqua Star Tempura Shrimp
1 460g jar of roasted red peppers, drained
1⁄2 cup raw or roasted almonds, unsalted
1⁄4 cup oil-packed sun-dried tomatoes, drained 2 medium cloves garlic, peeled and quartered 1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1⁄4 teaspoon cayenne pepper
1⁄2 cup extra-virgin olive oil
Salt to taste
Directions:
Bake Tempura Shrimp per package directions. While shrimp are baking, combine all ingredients except olive oil in a blender or food processor. Puree on low speed and increase slowly to high. Once ingredients are thoroughly blended, slowly add olive oil while blending until smooth. Season to taste with salt. Drop a little sauce in the bottom of a shot glass and top with one Tempura Shrimp. Serve and enjoy!
Note: Sauce can be made ahead of time and stored in the refrigerator for up to 7 to 10 days.
Ingredients:
340g Aqua Star Raw Peeled, Tail-On (or Off) Shrimp 8 oz Spaghetti, cooked according
to package directions 2 tbsp olive oil
4 tbsp butter
4 cloves garlic, minced
1⁄2 tsp crushed red pepper flakes 1/3 cup white wine
2 tsp lemon zest
1⁄2 cup grated Parmesan cheese 2 tbsp fresh chopped parsley Salt and black pepper to taste
Quality Runs DeepTM
www.aquastar.com ©2019 Aqua Star, Inc.
Directions:
Pat dry thawed, and drained shrimp with a paper towel. Heat a large skillet over high heat with olive oil. Add shrimp and cook 3-4 minutes, until they turn pink. Remove shrimp from the pan; set aside and keep warm. Melt 2 tbsp butter in the pan and add garlic and crushed red pepper, sauté about 15-30 seconds or until fragrant. Add white wine and lemon zest. Cook for 1-2 minutes. Add spaghetti, shrimp, and remaining 2 tbsp butter. Cook and toss until heated. Mix in Parmesan cheese, parsley and season with salt and black pepper.
Serve and enjoy!
Lemon & Garlic Shrimp Pasta