Crushed Red Pepper Recipes

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Marinated Shrimp
with Parmesan Cream Linguini and Red Peppers
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.

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!

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.