1200 Zesty Recipes

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

Eagle Wingz Shak Redemption Soft-Shell Crab Sandwich

Store Peppers - Wednesday, December 05, 2018

Ingredients
For the tartar sauce:
1/2 cup mayonnaise
1 Tbs. minced red onion
1 Tbs. finely chopped dill pickle
1 Tbs. rinsed and finely chopped capers
1 Tbs. thinly sliced fresh chives
1-1/2 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice
For the Crabs:
1/4 cup all-purpose flour
1/4 cup medium-grind yellow cornmeal
Kosher salt and freshly ground black pepper
4 jumbo soft-shell crabs, cleaned (bodies about 5 inches across; 3 to 3-1/2 oz. each after cleaning)
2 Tbs. canola or vegetable oil
1 Tbs. unsalted butter
To Assemble:
4 slices white sandwich bread, toasted
4 large leaves Bibb lettuce
4 to 8 slices ripe tomato
Preparation
Make the sauce:
In a small bowl, combine the mayonnaise, onion, pickle, capers, with spicy tartar sauce chives, Old Bay, lemon juice, and Eagle Wingz Shak Redemptions. Set aside.
Cook the crabs:
In a wide, shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt, and 1/4 tsp. pepper. Dredge the crabs to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging). Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful. Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.
Assemble the sandwiches
Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and enjoy!!!

Spooky Sriracha Gourmet Bloody Mary Mix Shrimp

Store Peppers - Sunday, December 02, 2018

Ingredients

Directions

  1. In a large bowl, mix together Spooky Sriracha Gourmet Bloody Mary mix, hot pepper sauce, and lemon juice. Stir in the shrimp and halibut chunks. Let marinate for 10 to 15 minutes.
  2. Preheat a grill for high heat. Place a grill pan over the grilling surface, or you may use a heavy sheet of foil that has holes poked in it with a fork.
  3. Drain the shrimp and halibut in a colander, discarding the marinade. Grill for 10 to 15 minutes, stirring occasionally, until the seafood is browned and opaque

Bone Suckin Lemon Pepper Pasta Made with Shrimp

Store Peppers - Sunday, November 11, 2018

Ingredients

  • 3 cups uncooked dried cavatappi or fusilli pasta
  • 2 squares Saute Express® Saute Starter
  • 3 tablespoons of Bone Suckin Lemon Pepper Seasoning
  • 1 pound uncooked medium shrimp, peeled, deveined
  • 1 (6 ounce) package fresh baby spinach leaves
  • 1 cup shredded Parmesan cheese

Directions

  1. Cook pasta according to package directions. Drain.
  2. Melt Saute Express squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form Add Bone Suckin Lemon Pepper Seasonings
  3. Add shrimp.
  4. Saute 5-7 minutes or until shrimp turn pink. Add spinach and heat until wilted. Toss in pasta and cheese until coated.

Cajun Power Garlic Butter Shrimp

Store Peppers - Tuesday, October 30, 2018

INGREDIENTS:

8 tablespoons (1 stick) unsalted butter, divided
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add Cajun power Garlic Sauce to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in shrimp and gently toss to combine.
Serve immediately, garnished with parsley leaves, if desired.


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."

"Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands."

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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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