looking for spicy shrimp sauce recipe

Unknown

Does anyone have a recipy for spicy shrinmp sauce over pasta? we used to have a Italian place that had it it had shrimp and either roasted red peppers or sun dried tomatoes they were chewy and sweet but the sauce was spicy like it had red pepper flakes or something. Though maybe someone here had a recipy for us to try. Thanks in advance.
BG

FlaPoolman

Look for AZRP's. If you find it follow it. I doubled the heat :evil: big mistake. Some one will chime in with the link. can't remember it but did 2'nd time without changing and was great.
Pat

Richard Fl

This should work, just make extra sauce.

Shrimp, Grilled, Spicy, AZRP

I've made these at several fests now and am always asked, what did you put on these? Here it is. -RP


INGREDIENTS:
1 15-20 Ct Lb Shrimp, peeled to the last section leaving the tail for a handle, butterflied
2 Clove Garlic, minced
1 Tbs Kosher salt
1 tsp Paprika
1/2 tsp Cayene pepper
2 tsp Lemon juice
2 Tbs Olive oil




Cooking Directions:
1 These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam's club. Take 1 Tbs of kosher salt and 2 garlic cloves(minced) and mash them into a paste with the side of your knife or a mortar and pestal(easier). Add to that paste 1 tsp paprika, ½ tsp cayene pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now. Mix the shrimp with the marinade then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won't curl tight but you can pretty much tell when they are done, don't overcook! Let them rest for a few minutes and enjoy. -RP


Recipe Type
Appetizer, Seafood

Recipe Source
Author: AZRP Randy@bajaspa.com

Source: BGE Forum, AZRP, 09/24/07

Beli

This might help:

Spicy grilled shrimp

Ingredients:
• 1 lb 15 ct shrimp, peeled to the last section leaving the tail for a handle, butterflied
• 2 Clove Garlic, minced
• 1 Tbs Kosher salt
• 1 tsp Paprika
• ½ tsp Cayene pepper
• 2 tsp Lemon juice
• 2 Tbs Olive oil


Cooking Directions:
• These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam's club. Take 1 Tbs of kosher salt and 2 garlic cloves(minced) and mash them into a paste with the side of your knife or a mortar and pestal(easier). Add to that paste 1 tsp paprika, ½ tsp cayene pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now. Mix the shrimp with the marinade then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won't curl tight but you can pretty much tell when they are done, don't overcook! Let them rest for a few minutes and enjoy.

FlaPoolman

Richard the recipe Guru to the rescue. Look forward to seeing you in ocala. Heading to Frankie's now.

Pat

Nature Boy

Howdy BG
I cooked this italian seafood stew (ciopinni?) the other day after Brett recommended it. Sounds like the base could work for you. Off the cuff...sautee plenty of onion, garlic and red bell pepper til soft. Throw in a can of diced tomatoes and a cup of red wine and reduce til it starts to thicken. Throw in a palmfull of red pepper flakes, a couple tbsp tomato paste, some clam juice if you have it, and couple pinches of oregano and basil, and some fresh chopped flat parsley. Then the shrimp just til cooked through....or just to heat through if you grill it first. Add salt and add heat to taste. Or sugar to balance the sweetness, or lemon juice to correct the zing.
Beers!
Chris

DynaGreaseball

AZRP's Spicy Shrimp is by far, my very favorite non-pork, non-beef thing to cook on the egg. You won't be disappointed.

Little Steven

Chris,

Cioppino. Awesome! Originated on Fisherman's wharf.

Steve

Richard Fl

Back in the late '60's was stationed in the Navy in the Bay area and Scomas on the Wharf had the best cioppino around. Here is a recipe that comes close to it recently on the BGE Forum.

Stew, Seafood, Cioppino

Don't mean to jump someone elses thread. Looks like Cioppino to me. My Great grandma use to make the best, unfortunately no one wants to make it anymore out of respect. I'll let a few of the old timers pass on and then I'm going to use Grandpas recipe. It's the closest thing I can remember ingredient wise.


INGREDIENTS:
Part 1
1 large onion, diced
2 cloves garlic minced
1 large green pepper, diced
1/3 cup parsley, chopped
1/4 cup olive oil
Part 2
1 8 Ozs Can Tomato sauce
3 141/2 Ozs Can Cut and peeled tomatoes
1 cup water
1 10 Ozs Can Tomato juice
1 bay leaf
1 tsp Dried basil
1/2 tsp Dried oregano
1 tsp Parsley
Part 3
12 clams, well scrubbed (24 is better)
1 lb Medium shrimp – (2 pounds is better), shelled and cleaned (I use cooked and cleaned)
1 large Dungeness crab, cleaned and broken into pieces
1 lb Imitation crab (works great – use 2 if you don’t want to use the whole crab)




Procedure:
1 In a soup pot, sauté the vegetables in the oil until soft
2 Add to the pot. Cover and simmer 20 minutes. If not served immediately, cool, cover, and refrigerate until ready to serve.
3 bring soup back to a simmer. Add seafood and simmer an additional 20 minutes or until clams open and shrimp turn pink. (If using cooked shrimp – wait until clams begin to open than add shrimp).
4 Notes:
5 If using imitation crab get some legs for looks and the stock
6 Feel free to vary the seafood to what is in season.
7 Note: I have never cooked this on the egg, I am wondering how the smoke will change the flavor also the change if using flvor wood. Egg cooking is a next few days project.
8 I hope whoever tries this enjoys it as much as I do. Kent


Recipe Type
Seafood

Recipe Source
Author: Mike S Abita Springs La. 70420

Source: BGE Forum, Mike In Abita, 2008/02/16

Little Steven

Richard,

Change that cup of water into good chewy red wine and you've got my vote. The herbs should be fresh and the seafood can be anything. Legend has it that the fishermen in either Monterrey or San Francisco would share providing the main ingredients for the meal. The neat thing is, it was cooked over open fire and you can not beat this in the egg. Sourdough bread to sop up the stew. That's what I'm talkin about.

Large Marge

Here are a couple of spicy sauces for shrimp, from my favorite El Paso cooks, the Kerr's (check out their 1992 Texas Border Cookbook):

Unfortunately not for saucing over pasta, but definitely in good company with all the great grilled shrimp recipes you guys have posted:

Smoked Jalapeno-lime mayonnaise
3-4 chipotles adobado, with sauce
1 large egg, room temp
1 large egg yolk, room temp
2 tbs fresh lime juice
1 tbs minced lime zest
1 tbs Dijon mustard
1/2 tsp salt
1 cup corn oil
1/2 cup olive oil

in a food processor, combine first 7 ingredients, process until smooth. With motor running add corn and olive oils through the feed tube in a quick steady stream. The mayo will thicken. Adjust the seasoning- xfr to a storage container, cover, and refrig until use. Can be prepared up to 3 days ahead.


Peppery garlic-lime mayo
2 tbs lime juice
1 egg yolk, room temp
2 garlic cloves, peeled and minced
Grated zest of 1 lime
1 tsp Dijon mustard
1/2 tsp fresh ground black pepper
1/4 tsp salt
1/2 cup corn oil
1/3 cup olive oil

In food processor, combine 1 tbs lime juice, the egg yolk, garlic, lime zest, mustard, black pepper, and salt- process until smooth. With motor running as above, add corn and olive oils in a fairly quick steady stream. Mayo will thicken. Adjust seasoning, adding rest of lime juice as needed. Can be prepared up to 3 days ahead- cover and refrigerate.

Any spicy grilled shrimp recipe deserves dipping sauces like these! Enjoy - Marge