Crushed Red Pepper Recipes
Marinated
Shrimp
with Parmesan Cream Linguini and Red Peppers
Shrimp:
6 tablespoons olive oil
1/4 cup lemon juice
2 teaspoons lemon zest
4 cloves minced garlic
1 teaspoon
Spice Barn Crushed Red Pepper
24 shrimp, peeled
salt & pepper
Combine all ingredients and marinate 30 minutes. Drain, stir fry until
opaque; sprinkle with parmesan cheese to taste.
Linguini:
27 ounces fresh linguini, cooked
3 tablespoons olive oil
4 red bell peppers, cut into strips
large red onion, sliced and cut into 2 inch strips
2 cups whipping cream
1 cup dry white wine
3/4 cup parmesan cheese
3/4 cup pine nut, toasted
6 green onions, sliced
Heat oil in skillet.
Add peppers; saute until tender. Add onions; saute until tender,
transfer to bowl. Add cream and white wine to skillet an simmer until
thickened. Mix half pepper and onions back into sauce. Stir in pasta;
toss. Stir in parmesan and season with salt and pepper as needed.
Mount pasta onto plates; top with remaining vegetables, pine nuts, green
onions, and shrimp.
Chicken Sate`
with Spicy Peanut Sauce
1 teaspoon oil
1 teaspoon sesame oil
1/4 cup finely chopped onion
1 clove garlic, minced
1/4 teaspoon Spice Barn Ground Ginger
1/4 teaspoon Spice Barn Crushed Red Pepper
1/2 cup peanut butter
1/4 cup dark corn syrup
1 tablespoon soy sauce
1 tablespoon cider vinegar
2/3 cup milk
chicken kebobs
In
a small saucepan, heat oils over medium heat; add onion, garlic, ginger,
and red pepper. cook 3-4 minutes. Stir in peanut butter,
corn syrup, soy sauce, and vinegar until smooth. Gradually stir in
milk; bring to boil stirring constantly. Remove from heat.
Cool slightly and serve as a dipping sauce for kebobs.
Kebobs: Soak 30
wooden skewers in water for 30 minutes or more. Combine 2
tablespoons oil and 2 tablespoons teriyaki sauce. Cut 1 pound
boneless chicken into 1 inch pieces. Marinate overnight in
refrigerator. Thread on skewers, Grill until done and
lightly browned. Serve kebobs on individual plates atop a bed of
greens with dipping sauce. A slice of grilled pineapple adds a
nice touch!
Marinated Shrimp with Cucumber Slaw
6
tablespoons olive oil
¼ cup lemon juice
2 teaspoon lemon zest
4 cloves minced garlic
1 teaspoon Spice Barn Crushed Red Pepper
24 shrimp, peeled and deveined
salt & pepper
Combine all ingredients and marinate 30 minutes. Drain, stir fry,
sprinkle with grated parmesan cheese. (Note: if marinating more than
specified time, add crushed pepper toward the end of time).
Cucumber Slaw:
3
medium cucumbers (about 2 ¼ pounds) peeled, halved lengthwise, and
thinly sliced
2 tablespoons kosher salt
¼ cup plus 2 tablespoons sour cream
1 tablespoon Spice Barn Dill Weed
1 tablespoon white distilled vinegar
pinch cayenne
freshly ground black pepper
In a bowl, mix the cucumbers and salt and set aside at room temperature
for 30 minutes. In a colander, drain and rinse under cold running
water. Set aside to drain 10 minutes. Press down on the cucumbers to
extract as much liquid as possible. Transfer to bowl and mix with other
ingredients. Serve immediately or cover and refrigerate for up to 24
hours.
Serve: Arrange on
leaves of romaine shrimp and slaw; garnish as desired.
Grilled Chicken with Spicy
Sauce
1/4 cup butter
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 1/2 teaspoons lemon juice
1 clove garlic
1/2 teaspoon
Spice Barn Crushed Red Pepper
1/2 teaspoon
Spice
Barn Butcher's Grind Black Pepper
8 bone-in chicken breasts
1 teaspoon salt
1/2 teaspoon
Spice Barn Ground Black Pepper
Cook first 8 ingredients over medium heat
until butter melts. Sprinkle chicken with salt and pepper. Grill
chicken, covered, over medium high heat 40-45 minutes. Turn
occasionally and baste with sauce. |
