Jen over at Beauty and Bedlam was reviewing products again and last Wednesday morning was Tabasco red sauce.
We don't use Tabasco sauce, we much prefer Frank's (not sure why though) BUT we DO use Tabasco Pulp. Uh huh. This stuff is W.I.C.K.E.D.
Hubby uses it in everything. And sometimes I'm very very sorry that he does. Chili? Delicious the day made. The following day? Almost inedible it gets so spicy. I keep trying to remind him that a little goes a loooong way. Which is hard for him to remember when he's got a 3 lb bag in the freezer (taking up valuable freezer space) and half of a 3lb'er in the garage fridge.
So, here's my FAVORITE way to use the stuff. And it only takes TWO ingredients!
Spicy Shrimp Boil
1 lb of raw shrimp, shell ON (easy peel variety is fine)
1/4 cup (more or less as desired) of Tabasco Pulp
Bring large pot of water to boil OUTSIDE or with all windows open and fan wide open in kitchen. Add Tabasco pulp and shrimp and cook shrimp til pink. Immediately remove shrimp and place in ice water to stop the cooking.
Serve family style with large bowl for shells along with ice cold beer and lots of napkins.
*******Just a word of caution. The first time we did this in the kitchen, seriously, it felt like all the oxygen was robbed from the air, you could NOT breathe. No joke. Honestly. I'm actually a little surprised they have not put a warning label of sorts on the package with regards to this. It just really is the oddest thing.*******
*NOTE: We do this outside on the grill. No way in hell would I boil a pot of water with this Pulp in it in the house. Uh uh. No way. See Caution above!!!!
Linking up over at Beauty and Bedlam for the Tasty Tuesday hookup!