1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Iguana Grilled Shrimp Scampi Cocktail Recipe

Christina Toomey - Friday, August 10, 2018

Ingredients:

  • 1 cups Iguana Lightning Hot N’ Spicy Catsup
  • 1 teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon horseradish
  • 2 pounds unpeeled large shrimp
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 lemon, cut into wedges
Directions:
  1. Mix together Iguana Lightning Hot N’ Spicy Catsup, Worcestershire sauce, lemon juice and horseradish. Set aside Iguana Cocktail Sauce in refrigerator for serving.
  2. Place shrimp, olive oil, garlic, salt, and black pepper in a resealable plastic bag. Coat shrimp with oil mixture, squeeze out excess air, and seal bag. Marinate in refrigerator for up to 4 hours.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes per side. Peel shrimp.
  5. Serve with Iguana Cocktail Sauce and lemon wedges.
 

Slap Ya Mama Seafood Boil Recipe

Store Peppers - Saturday, August 04, 2018

Ingredients:

  • 1-½ cup Slap Ya Mama Seafood Boil
  • 4 pounds small Red Potatoes, Scrubbed And Left Whole
  • 3 packages (16 0z. Package) Cooked Kielbasa Sausage, Cut Into 1 1/2 Inch Pieces
  • 10 ears Fresh Corn, Husks And Silks Removed (halved)
  • 4 pounds Snow Crab Legs, Broken Into Pieces
  • 4 pounds Fresh Shrimp, Peeled And Deveined
Directions:
  1. Heat a very large pot of water over an outdoor cooker, or medium-high heat indoors.
  2. Add Slap Ya Mama Seafood Boil to taste, and bring to a boil. Add the potatoes and sausage, and simmer for about 10 minutes. Add the corn cook for another 5 minutes. Add the crabs & shrimp, bring back to a boil and cook for 8 minutes.
  3. Try not to boil too hard or your potatoes will fall apart. Turn off the heat and let it sit for a 5 minutes. Drain off the water or scoop everything out with a large paddle-type ladle and pour the contents out onto your newspaper-covered table and dig in!
 

Terrapin Ridge Grilled Shrimp BLT Tacos Recipe

Christina Toomey - Tuesday, July 31, 2018

Ingredients:

Directions:
  1. Marinate shrimp overnight in half a bottle of Terrapin Ridge Farms Bacon Aioli Squeeze Garnishing Sauce then preheat grill.
  2. Render bacon in pan until slightly crisp then crumble and set to the side
  3. Grill marinated shrimp until just cooked through then set aside.
  4. Slightly warm the tortillas on the grill then place 1 tablespoon Terrapin Ridge Farms Bacon Aioli Squeeze Garnishing Sauce on each.
  5. Add shrimp top with crumbled bacon tomatoes, lettuce, & avocado and serve.
 

Peach, Vidalia Onion & Parmesan Broiled Tilapia Recipe

Christina Toomey - Monday, July 30, 2018

Ingredients :

  • 1/2 cup Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets
  • 2 tablespoons Georgia Peach and Vidalia Onion Hot Sauce
Directions:
  1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side Then add Georgia Peach and Vidalia Onion Hot Sauce On Top of Fillets. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
 


What The Media Says

"Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters."

"Chip Hearn’s hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he’s sample nearly all of them."

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"Chip has also created a museum of hot sauces … If you want to have a hot time in Dewey Beach, Delaware."

"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

"We’ve been talking about them all week long. Today’s the day we’re ready to cook with hot sauce. We’ve got Chip Hearn here…"

"One of the best 202 things about the South. You don’t have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step..."

"Where you can buy any hot sauce made by man."

"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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