Hot Sauce Shrimp Recipes

HOT-SAUCE SHRIMP

Steps:

• Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
• Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
• Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
• Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

SHRIMP WITH HOT SAUCE, SZECHUAN STYLE

Steps:

• Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
• Stir together the cornstarch and water in a small dish and keep near the cooking area.
• Heat small amount of oil in wok or large skillet.
• Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
• Add a little oil to pan (if needed) and heat.
• Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
• Add the carrots and cook for 1- 1 1/2 minutes.
• Return the shrimp to the pan and toss with the carrots.
• Re-stir contents of seasoning bowl and add to pan.
• Quickly stir all ingredients.
• Re-stir the cornstarch and water slurry and add to the pan.
• Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
• Remove from heat and serve with steamed rice (if desired).

SHRIMP AND HOT SAUCE CHEESE GRITS

Steps:

• Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
• Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
• Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.
• Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.

JAPANESE SHRIMP SAUCE I

Steps:

• In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.

SHRIMP SAUCE

Steps:

• Blend all ingredients together.
• Perfect with shrimp or any other seafoods.