Do your summer recipes need an upgrade from artisan pepper sauces?
Do you think pepper sauce is just hot sauce that should be served only on the side, as a condiment for hot wings or splashed on a big bowl of chili? Surprise! Artisan pepper sauces have layers of flavor along with a little (or a lot!) of heat, which can and should be used as ingredient in your favorite recipes.
First you have to find a really good pepper sauce with lots of flavor. Clark and Hopkins Artisan Pepper Sauces make it easy to add extra zing to your favorite foods with their selection of fabulous sauces inspired by flavors from around the world. Kerala, Ethiopia, Laos, Chesapeake Bay, Virginia, Oaxaca, Texas and Assam are represented in their pepper sauce line-up.
Since their award-winning sauces are made in Richmond, Virginia, it makes sense that one of their most popular varieties is their Virginia Pepper Sauce. It was inspired by an 1850’s Virginia BBQ recipe with peaches, peanuts, jalapeños, habaneros and rye whiskey. Makes an excellent marinade for shrimp (recipe below) or serve it as steak sauce.
When you find pepper sauce that is that good, you will want to put it in everything…deviled eggs, grilled burgers, chicken salad and wings. You’ll find those recipes and more fun flavorful pepper sauce inspiration on their website.
Clark and Hopkins Chesapeake Artisan Pepper Sauce is a fan favorite. A zesty pepper sauce using a myriad of spices, apple cider vinegar, bay leaves, jalapeños, mustard and ginger. This sauce marries all of the fresh flavors of the Chesapeake Bay and it pairs well with seafood. What goes well with shrimp and crab? French Fries! Drizzle a bit of this lively pepper sauce over your fries.
Enjoy the Chesapeake flavor in their Bloody Mary Mix too. Makes a fabulous brunch cocktail and try marinating steaks for the grill in the mix, you’ll be glad you did!
Clark + Hopkins Virginia Marinade for Shrimp
(Enough marinade for 12 Extra Large shrimp – multiply the recipe if you are preparing more than 12 shrimp.)
- 2 tablespoons vegetable oil
- 1 tablespoon Clark + Hopkins Virginia Pepper Sauce
- 3 tablespoons light brown sugar
- Mix all ingredients together. Cover and refrigerate until ready to use.
- Pour the marinade over the shrimp and toss with a spoon. Cover and refrigerate overnight. Shake the container to coat the shrimp once during the marinading process.
- Brush a cast iron grill pan lightly with vegetable oil.
- Heat the pan until the oil is sizzling. Place marinated shrimp in a single layer on the grill pan. Cook shrimp for a minute or two over medium low heat, then turn and cook the other side. The shrimp will be pinkish and opaque with some nice grill marks. Watch shrimp carefully so they do not burn and move the center ones to the outer rim of the pan while moving the outer ones to the center to allow them to completely cook since the center of the pan is the hottest area. Remove shrimp from pan and enjoy!
Recipe created by Becky Ellis for bubblybee.net.
What recipes will you pep up this summer with Artisan Pepper Sauces?