Mini Grilled Shrimp & Manchego Angel Hair Flan

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Mini Grilled Shrimp & Manchego Angel Hair Flan
from Reid’s catering Co. | Boone Serve up a savory seafood pasta meal in single bites
8 jumbo shrimp, peeled, and deveined Salt & pepper, to taste 4 large eggs 1 cup heavy cream 1 lb. angel hair pasta, cooked, rinsed, and drained 1/4 cup Manchego cheese, shaved 1/4 cup flat leaf parsley, chopped
Preheat oven to 350°F. Season shrimp with salt and pepper and grill for three to five minutes, until just done. When cool, roughly chop, and set aside. Whisk together eggs, heavy cream, salt, and pepper. Generously spray mini muffin pan with olive oil cooking spray. Twist pasta into each divot; it should reach the top edge. Top with chopped shrimp, Manchego, and parsley. When each tin is full, spoon custard over the top of the pasta. Bake for 18 to 20 minutes or until golden. Serve immediately.