1,001 Best Hot and Spicy Recipes (93 page)

 

2 cups (473 mL) all-purpose flour
4 eggs, beaten
1 cup (236 mL) coconut milk
2 pounds (1.1 kg) jumbo shrimp, shelled and deveined
2 cups (473 mL) flaked coconut
Vegetable oil for frying
Commercial habanero hot sauce or a hot sauce from Chapter 2 for serving

 

1.
In a bowl, combine the flour, eggs, and milk to form a batter. Dip the shrimp in the batter, then roll them in the coconut flakes. In a skillet, fry the shrimp in the vegetable oil until they are brown, about 5 minutes. Serve with a hot sauce (preferably habanero) of your choice.

Yield: 4 servings

Heat Scale: Medium-Hot

 

2-3 tablespoons (30-45 mL) butter
3 stalks celery, chopped
2 large onions, peeled and chopped
1 clove garlic, peeled and minced
4 tablespoons (60 mL) curry paste of your choice from Chapter 1
1 teaspoon (5 mL) ground allspice
1 goat pepper (or habanero), stem and seeds removed, minced
3 bay leaves
2 pinches dried thyme
1 pound (454 g) conch meat, pounded until tender, minced

 

1.
In a medium frying pan, melt the butter over medium heat. Add the celery, onions, and garlic and sauté until soft. Add the curry paste and allspice and sauté another 3 minutes. Add the remaining ingredients and water to barely cover them and cook, uncovered, for about 15 minutes over low heat. Serve over white rice.

Yield: 6 to 8 servings

Heat Scale: Medium

 

10 land crabs
⅓ cup (79 mL) olive oil
1 Scotch bonnet chile, seeds and stem removed, minced (or substitute 1 habanero)
2 cloves garlic, peeled and finely chopped
1 red onion, peeled and finely chopped
½ teaspoon (2.5 mL) dried thyme
1 sprig parsley, chopped
½ cup (118 mL) boiling water
1 bay leaf
Juice of 1 lime
Salt, to taste
Freshly ground black pepper, to taste
6 cups (1.4 L) cooked white rice
2 chives, chopped

 

1.
Bring a large pot of water to a boil. Brush the crabs, add them to the boiling water, and boil them for 10 minutes. Remove and clean the crabs, reserving the meat. Cut the crab meat into small pieces. Break off the claws and remove as much of the meat as possible. In a skillet, heat the oil until very hot. Add the crab pieces, chile, garlic, onion, thyme, and parsley and sauté until the crab is browned. Add the boiling water, bay leaf, lime juice, salt, and pepper.

2.
Simmer the mixture for 10 minutes. Mix the crab and the sauce with cooked white rice and garnish it with the chopped chives.

Yield: 4 servings

Heat Scale: Medium

 

4 cooked blue crabs, about ¾ pounds (336 g) each, split open
2 tablespoons (30 mL) butter
1 onion, peeled and minced
3 green onions, trimmed and minced
1 habanero chile, stem and seeds removed, minced
2 tablespoons (30 mL) minced fresh chives
2 teaspoons (10 mL) Worcestershire sauce
1 tablespoon (15 mL) fresh pineapple juice
2 tablespoons (30 mL) rum
1 pinch grated nutmeg
1 teaspoon (5 mL) salt
Freshly ground black pepper, to taste
2 cups (473 mL) soft white bread crumbs, divided

 

1.
Preheat the oven to 350°F (180°C).

2.
Clean the crabs, removing and discarding the stomach, digestive tract, and gills (“dead man’s fingers”). Pick out all the crab meat from the shell, discarding any skin or cartilage. Reserve the shells. Crack open the claws and remove as much meat as you can. Combine all the meat together in a large mixing bowl.

3.
In a skillet, melt the butter over medium heat. Add the onion and green onions and sauté, stirring constantly, for 5 minutes, until soft and golden.

4.
Remove the pan from the heat and stir the onion and green onions into the crab meat. Add the habanero, chives, Worcestershire, pineapple juice, rum, nutmeg, salt, and pepper. Stir in 1¾ cups (413 mL) of the bread crumbs and mix thoroughly.

5.
Spoon the filling into the reserved shells and place the shells on a baking sheet. Cook in the center of the oven for 15 minutes.

6.
Remove the crabs from the oven and sprinkle them with the remaining bread crumbs. Return to the oven and bake for 15 to 20 minutes, until the crumbs are a golden brown. Serve hot.

Yield: 6 servings

Heat Scale: Hot

 

1 cup (236 mL) cooked crab meat
Juice of ½ lime
1 tablespoon (15 mL) pineapple juice
2 tablespoons (30 mL) butter
1 small onion, peeled and minced
2 green onions, finely chopped
2 habanero chiles, stems and seeds removed, minced
6 cloves garlic, peeled and crushed
2 sprigs thyme, finely chopped
2 sprigs parsley, finely chopped
2 medium tomatoes, quartered
3 cups (708 mL) uncooked rice, rinsed until the water runs almost clear
4 cups (.95 L) water
1 teaspoon (5 mL) grated nutmeg
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Put the crab meat in a bowl and sprinkle it with the lime and pineapple juices.

2.
In a saucepan, melt the butter over medium-high heat. Add the onions, green onions, habaneros, garlic, thyme, parsley, and crab meat, and sauté for 4 minutes.

3.
Add the tomatoes, rice, water, nutmeg, bay leaves, salt, and pepper. Bring to a boil, lower the heat, and cook, covered, until the rice is tender and has absorbed all the liquid, about 25 minutes. Serve hot.

Yield: 4-6 servings

Heat Scale: Hot

 

2 Scotch bonnet chiles, stems and seeds removed, coarsely chopped (or substitute habaneros)
2 cloves garlic, peeled and crushed
3 green onions, coarsely chopped
⅛ teaspoon (.6 mL) ground thyme
10 black peppercorns
½ teaspoon (2.5 mL) salt
2 quarts (1.9 L) water
2 pounds (1.1 kg) unshelled shrimp or freshwater crayfish

 

1.
In a large pot, combine the chiles, garlic, green onions, thyme, peppercorns, salt, and water and bring to a boil. Boil for 5 minutes. Add the shrimp or crayfish and cook until they just turn pink, about 3 to 5 minutes. Rinse under cold water to stop the cooking.

Yield: 2 servings

Heat Scale: Medium

 

2 (1½-2 pound [681 g-1.1 kg]) lobsters, uncooked and split in half lengthwise
2½ tablespoons (37.5 mL) vegetable oil mixed with 1 teaspoon (5 mL) liquid annatto
½ cup (118 mL) dry white wine
1¾ cups (413 ml) Sofrito (page 63)
2 tablespoons (30 mL) finely chopped habanero chiles
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) minced fresh basil
Lemon slices for garnish
Lime slices for garnish

 

1.
Remove and discard the gelatinous sac in the head of each lobster and the long intestinal vein attached to it. Cut off the tail section of each lobster directly at the point where it joins the body. Twist off the claws (if any) and cut the flat underside of each large claw with a sturdy, sharp knife. Cut off and discard the small claws and the antennae.

2.
In a large, heavy frying pan, heat the oil over a high heat until a light haze forms above it. Add the lobster bodies, tails, and large claws and, turning constantly, fry them for 3 to 4 minutes, until the shells begin to turn pink. Transfer the lobsters to a large platter.

3.
Pour off all but a thin layer of oil from the pan. Add the wine and bring it to a boil over high heat. Stir in the Sofrito, chiles, salt, and basil. Add the lobsters and any juices that have collected around them to the wine mixture. Turn the pieces over in the sauce to coat them evenly, then reduce the heat to medium. Cover the pan tightly and cook the lobsters for 8 to 10 minutes, basting them from time to time with the sauce.

4.
To serve, place the lobsters on a large platter, garnished with lemon and lime slices. Offer the sauce on the side.

Yield: 4 servings

Heat Scale: Hot

 

1 Scotch bonnet chile, seeds and stem removed, minced (or substitute 1 habanero)
3 green bell peppers, seeded and sliced
2 medium onions, peeled and thinly sliced
3 carrots, peeled and thinly sliced
1 bay leaf
1 (½-inch [1 cm]) slice fresh ginger, finely chopped
6 black peppercorns
Salt, to taste
2 cups (473 mL) water
5 tablespoons (75 mL) olive oil, divided
6 tablespoons (90 mL) vinegar
2 pounds (1.1 kg) kingfish, skinned and filleted (or substitute snapper)
Stuffed olives for garnish

 

1.
In a medium saucepan, combine the chile, bell peppers, onions, carrots, bay leaf, ginger, peppercorns, salt, and water. Cover the pan and simmer for about 30 minutes.

2.
Add 2 tablespoons (30 mL) of the olive oil and the vinegar and simmer for a minute or two longer. Turn off the heat and set the pan aside.

3.
In a large, heavy frying pan, heat the remaining olive oil over medium-high heat. Add the fish fillets and sauté until they are lightly browned on both sides; be careful not to overcook. Drain the fish and arrange it in a warmed shallow serving dish. Pour the hot sauce over the fish and serve warm, garnished with stuffed olives.

Yield: 4 servings

Heat Scale: Medium

 

¼ cup (59 mL) low-sodium soy sauce
2 tablespoons (30 mL) vegetable oil
2 tablespoons (30 mL) rice vinegar
2 tablespoons (30 mL) sweet rice cooking wine
4 teaspoons (20 mL) fresh lime juice
4 teaspoons (20 mL) fresh lemon juice
1 tablespoon (15 mL) sugar
2 teaspoons (10 mL) grated fresh ginger
2 teaspoons (10 mL) sesame oil
2 cloves garlic, peeled and minced
1 cup (236 mL) finely shredded cabbage
½ cup (118 mL) julienned snow peas
½ cup (118 mL) julienned carrots
4 (2-inch [5 cm]) thick swordfish, tuna, or halibut steaks (6 ounces [168 g] each)
2 teaspoons (10 mL) coarsely ground black pepper
1 habanero chile, stem and seeds removed, minced
3 tablespoons (45 mL) peanut oil
2 tablespoons (30 mL) chopped fresh ginger
2 wonton wrappers, cut into thin strips
Tomato wedges for garnish
Bean sprouts for garnish

 

1.
In a small bowl, combine the soy sauce, vegetable oil, rice vinegar, rice wine, lime juice, lemon juice, sugar, grated ginger, sesame oil, and garlic. (This vinaigrette can be prepared up to 2 days ahead.)

2.
In a separate small bowl, combine the shredded cabbage, snow peas, and carrots. Cover and refrigerate.

3.
Sprinkle both sides of the fish with the pepper and habanero, cover, and refrigerate for 1 to 4 hours.

4.
In a heavy skillet, heat the peanut oil over medium-high heat. Add the ginger and fry until it is a golden brown, about 30 seconds. Remove the ginger and set it aside.

5.
Add the fish to the skillet and fry it until it is brown and cooked through, about 3 minutes per side. Transfer the fish to a plate. Add half of the vinaigrette to the refrigerated vegetables. Toss well. Divide the slaw among the plates. Sprinkle the chopped ginger and the wonton strips over the slaw. Spoon the remaining vinaigrette over the fish. Garnish with the tomato wedges and sprouts.