Rainforest’s wide array of shrimp — including raw and cooked varieties that are available in every size from jumbo all the way to small — mean endless possibilities when it comes to culinary creativity in your kitchen. Here are two shrimp recipes courtesy of Rainforest to add your repertoire:

Shrimp Pasta à la Vodka

Prep time: 8 minutes

Cook time: 20 minutes

Serves: 6

Ingredients:

•1 bag Rainforest large shrimp

•1 teaspoon all-purpose seasoning

•2 tablespoons oil

•1 cup diced onion

•24 oz pasta sauce

•½ cup vodka

•1 teaspoon all-purpose seasoning

•2 teaspoons sugar

•1 tablespoon dried oregano

•¼ cup basil leaves

•6 garlic cloves, shredded

•1 cup heavy cream

•1 lb penne, rigatoni or Tortiglioni pasta

Method

1. Defrost the shrimp, pat dry and season with 1 teaspoon of all-purpose seasoning.

2. Dice the onions and shred the garlic.

3. Heat up oil in a pan and quickly sear the shrimp on both sides about 1-2 minutes per side.

4. Remove the shrimp and set aside. In the same pan sauté the onions and add the pasta sauce along with the vodka. Turn the heat to medium-low and allow it to cook for 10-15 minutes.

5. While the tomato sauce and vodka are simmering, cook pasta in a pot of salty water.

6. Once the alcohol from the sauce has evaporated, add some more all-purpose seasoning, sugar, oregano, basil leaves and garlic. Stir to combine and simmer for an additional 3 minutes.

7. Turn the heat to low and stir in the cream.

8. Strain the al dente pasta of all the water and add it while still hot to the vodka sauce.

9. Stir to combine then stir in the shrimp last.

10. Serve with fresh basil on top.

Recipe and Photos by Chantay Campbell Neil

Shrimp Rangoon

Makes: 16

Ingredients:

16 wonton wrappers

1 cup Rainforest Salad Shrimp

4 oz cream cheese, softened

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped scallion

1/2 tsp Worcestershire sauce

1/2 tsp low-sodium soy sauce

1/2 tsp Pickapeppa sauce

Vegetable oil for frying

Water for sealing wontons

Method

1. Defrost the shrimp and once defrosted, squeeze the water from the shrimp really well.

2. Dice the shrimp into small pieces.

3. To a bowl, add the diced shrimp, cream cheese, garlic powder, onion powder, salt, black pepper, chopped scallion, Worcestershire sauce, soy sauce, and Pickapeppa sauce. Mix very well then return to the fridge for at least an hour so that the cream cheese firms again.

4. When ready to assemble, lay the wonton wrappers out on a clean surface then place 1 tbsp of the shrimp mixture in the middle of each wonton wrapper.

5. Dip your finger in water then dab it along the edges of the wrapper. Join the opposing corners of each wrapper by pinching them together. Then do the same with the remaining sides. Ensure they are all well-sealed.

6. Place them on a plate in the fridge until the oil gets hot.

7. Add vegetable oil to a large frying pan on medium heat and allow it to get hot.

8. Once hot, place the wontons in the oil ensuring they are well-spaced out. If need be, fry in batches. Fry until golden brown (use a spoon to pour oil on top of them while frying so that the tops brown evenly, too).

9. Remove from the oil once golden-brown and place on a paper towel-lined plate.

10. To serve, place them on a serving plate along with a small bowl of soy sauce for dipping.

Recipe and Photos by Karina Matalon