Some Like it Hot

Would you put hot sauce on your corn flakes?  Marshall Terry’s story on the world’s hottest pepper got us craving something spicy, and this happens to be one my favorite recipes.  It truly highlights the deliciousness of hot sauce (you can use any kind you want, but I’ve always gone with the recommended Crystal brand), and it always satisfies my craving for something super spicy (and tasty).  What’s your favorite recipe using hot sauce?

Also, don’t miss Marshall’s reaction to actually EATING one of the hottest peppers in the world… (Warning: Don’t try this at home!)

Barbecued Shrimp Recipe from Commander’s Palace via Saveur

  • 16 jumbo shrimp, such as Gulf of Mexico pink, peeled and deveined
  • 2 tbsp. Creole or Cajun seasoning, such as Tony’s
  • ¼ cup canola oil
  • 4 cloves garlic, finely chopped
  • 2 tbsp. finely chopped fresh rosemary leaves (you can substitute dried)
  • ½ cup beer, preferably Abita Amber
  • 6 tbsp. hot sauce, preferably Crystal brand
  • 6 tbsp. Worcestershire sauce
  • 5 tbsp. fresh lemon juice
  • 12 tbsp. cold butter, cut into small pieces
  • 1 loaf crust French bread

1. Heat a large skillet over medium heat until hot. Meanwhile, put shrimp and Creole seasoning into a bowl; toss to coat. Set aside. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2–3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds. Transfer shrimp to a large plate; set aside. Add beer, hot sauce, Worcestershire, and lemon juice to skillet; stir well. Cook, stirring, until thickened, 7–8 minutes.

2. Remove skillet from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2–3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty French bread for dipping.

SERVES 4

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