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Style

// HOW TO // Home Cookin': Hot Sauces

We showed you the sauces in the Aug/Sept issue. Here's how to cook with them.
Complex.Com Exclusive Hot Sauce Recipe

Grilled Shrimp With Sweet Corn Purée and Cajun Salsa (serves four)

By Mark Banthorpe, Executive Chef at Grenada’s Spice Island Beach Resort

Mark’s Seasoning Mixture:
4 cloves garlic, peeled
1/2 inch piece of ginger, peeled
1/2 onion, peeled and chopped
12 leaves basil
2 sprigs thyme
6 Tobago seasoning peppers (or 4-6 other small, mild peppers of your choice), deseeded
1 cup vegetable oil
2 tbsp. white wine vinegar
1 tbsp. hot sauce of your choice
juice and zest 1 lime
salt and freshly ground black pepper to taste.

Mix all ingredients in blender and use as required.

Grilled Shrimp:
1.5-2 lbs. medium or large shrimp, peeled and de-veined
1 cup Mark’s Seasoning Mixture
1 tsp. dried chili flakes
2 tbsp. lime juice
4 turns freshly ground black pepper

Mix all ingredients together, spread on shrimp, and marinate over night. Grill shrimp for 2-3 minutes and place on top of sweet corn purée mounds (see below).

Sweet Corn Purée:
4 corn on the cob, boiled
4 onions, finely chopped
8 tbsp. extra virgin olive oil
3 tbsp. chopped chives
3 tsp. chopped basil

Boil corn and cut off niblets. Place all ingredients in blender and bring to purée consistency. Place purée mix into four small mounds.

Cajun Salsa:
1 cucumber, peeled, seeded, and finely chopped
1 large red onion, finely chopped
4 tomatoes, seeded and diced
.5 oz. package of sun-dried tomatoes, chopped
1 each red, yellow, and green bell pepper, finely chopped
1 tbsp. each parsley and chives, finely chopped
4 garlic cloves, peeled and grated
2 tbsp. honey
3 tbsp. extra virgin olive oil
2 tbsp. each vegetable oil, cider vinegar, balsamic vinegar
1 tbsp. hot sauce of your choice

Mix all ingredients together and allow to sit for 1 hour. Place a spoonful of salsa directly on top of the shrimp or to the side of it.

Popcorn Garnish (optional):
Drizzle herb oil and reduced balsamic vinegar over popcorn as decoration for the dish.

Enjoy!!!

 

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Home » MEN'S STYLE » How to » Home Cookin': Hot Sauces

Style Blog

BRING THE PAIN

Chef Mark Banthorpe, from Grenada’s Spice Island Beach Resort, delivers three fast facts on the hot stuff.

No.1
A pepper’s heat is measured using the Scoville scale, which was created by chemist Wilbur Scoville in 1912. Jalapeño peppers carry around 2,000-8,000 Scovilles. The world’s hottest pepper, India’s naga jolokia, clocks in at 1,000,000.

No.2
Hot peppers are said to speed up the metabolic rate, boost the immune system, stimulate endorphins, wipe out certain parasites in the gastro system, and relieve bronchitis.

No.3
Capsaicin, the oily substance in peppers that makes them hot, can burn sensitive areas like the eyes, skin, and stomach. Wear gloves when handling, and remember: If something is hot when it goes down, it will be hot when it comes out.