Recipes
Lunch / Dinner

Hot Sauce Harry's Shrimp with Lime, Garlic and Pepper Sauce

Ingredients

• 1 lb shelled, cleaned and butterflied shrimp (use medium or large)
• 3 tbs chopped fresh garlic
• 1 tbs garlic powder
• 1 tbs Lime Time
• 1 tbs chopped fresh parsley
• 3 tbs butter or margerine
• Hot Sauce Harry's Habanero Hot Sauce to taste

Directions

• Sauté fresh garlic in butter or margarine until lightly browned
• Add shrimp to pan for about 3 minutes (don't overcook the shrimp)
• Sprinkle with other ingredients, except parsley
• Stir for another minute
• Sprinkle with parsley
• Serve hot over rice or cool several hours for cold salad.

Spicy Steak Kabobs

Ingredients

• 1 boneless beef top sirloin steak, cut 1 1/4 thick, about 1 1/2 lbs.
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons virgin olive oil
• 1 tablespoon Hot Sauce Harry's Habanero Sauce or 1 tablespoon Hot Sauce Harry's Cayenne Pepper Sauce
• 1 clove garlic
• 1/4 to 1/2 teaspoon crushed red pepper (optional)
• 2 large onions (Vidalia onions if you can get them), cut into quarters
• 1 large red bell pepper, cut into 1 inch pieces
• Salt to taste

Directions

• Trim fat from beef steak. Cut steak into 1 1/4 inch pieces.
• Combine cilantro, oil, pepper sauce, garlic and red pepper in a zip lock bag.
• Add beef, toss to coat. Marinate if you have time for 1 hour.
• Alternately thread beef, red pepper, and onion onto metal skewers.
• Place kebobs on grid over medium coals or medium heat gas grill. Grill uncovered for 8 - 10 minutes for medium-rare, turning occasionally.
• Season w/ salt if desired.
• Makes 6 servings. Serve with fresh salad and hot French bread! Yummy!

Buffalo Chicken Fingers / Sandwich

Ingredients

• 4 chicken breasts
• 2 eggs, beaten
• bread crumbs
• Hot Sauce Harry's Wicked Wing's
• bleu cheese
• celery

Directions

• Cut chicken into 1" strips.
• Dip and coat chicken strips with beaten eggs then coat with bread crumbs
• Fry until golden brown.
• Dip chicken strips into Wicked Wing sauce.
• Serve with bleu cheese and garnish with celery

Buffalo Chicken Sandwich: Fry whole boneless, skinless chicken breast, serve on a Kaiser roll. Top with blue cheese.

Grilled Shrimp

Ingredients

• 1 lb. large shrimp, shelled and deveined
• 1/2 cup barbecue sauce
• 2 tbs. Worcestershire sauce
• 2 tbs. Chili Classics - Habanero Sauce
• 1 clove garlic

Optional

• 1 red bell pepper, cube into 1 in. chunks
• 1 yellow bell pepper, cube into 1 in. chunks
• 1 Vidalia onion, cut into wedges
• your other favorite kabob ingredients

Directions

• Mix barbecue sauce, Worcestershire sauce, Chili Classics - Habanero Sauce, and garlic
• Thread shrimp (veggies and peppers if desired) onto skewers.
• Grill for 15 minutes or until shrimp turn pink, turning and basting often.

Spicy Chicken w/ Beans

Thanks to Nikko Myers

Ingredients

• 1 lb. ground raw chicken
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbs. cooking oil
• 1 tsp. ground cumin
• 1 28oz can tomatoes, cut up, save liquid
• 1 28oz can tomato sauce
• 1/4 cup Hot Sauce Harry's Habanero Hot Sauce
• 1 15oz can black beans, rinsed and drained
• 1 15oz can Great Northern beans, rinsed and drained
• salt and pepper to taste

Directions

• Cook chicken, onion and garlic in hot oil in a large saucepan over medium heat for 8 to 10 minutes. Drain off fat.
• Add cumin, salt and pepper. Stir and cook for a few minutes more.
• Stir in undrained tomatoes, tomato sauce, and Hot Sauce Harry's Habanero Hot Sauce. Bring to boil.
• Reduce heat, cover and simmer for 20 minutes, stir occasionally.
• Add beans, heat through.
• Serve topped with sour cream or cheese or both!

Hot Sauce Harry's Jambalaya

Credit to MELTDOWN, the official Fiery Foods Show Cookbook and Chef Scott Byron Landry of Lake Charles, LA. who we hope likes our version as well as his world famous one.

Ingredients

• 1 pound of smoked sausage
• 2 tbs. stick oleo
• 1 tbs. flour
• 3/4 cup diced onions
• 1/4 cup diced bell peppers (1/2 red, 1/2 green)
• 1/3 cup celery
• 1/2 tsp. garlic powder
• 1 can diced tomatoes w/green chiles
• 1 can reduced sodium chicken broth
• 1 1/2 tsp. salt (note: if you use regular chicken broth, do not add salt)
• 5-8 drops ofHot Sauce Harry's Cayenne pepper sauce (any team will do)
• 1 tbs. white sugar
• 1/2 bay leaf crushed
• 1/8 tsp. dried oregano
• 1 lb. cooked chicken breast, cubed
• 1 cup raw rice
• 1 tbs. minced green onions

Directions

• Cut the sausage into 1/2 in. pieces and sauté in oleo in a Dutch oven until light brown.
• Add flour, stir frequently until mixture is golden brown.
• Add onions, peppers, celery and garlic powder.
• Cook until veggies are soft.
• Add chicken broth and diced tomatoes.
• Add salt, cayenne pepper sauce, sugar, oregano, crushed bay leaf.
• Bring to a slow rolling boil.
• Add chicken. Turn down to simmer.
• Wash the rice 3 to 4 times by covering it w/water, rubbing the rice between your hands, and pouring off water until clear.
• Drain well.
• Add rice to the mixture and cover in Dutch oven.
• Simmer for 20 minutes, folding the Jambalaya frequently from side to side to the middle, and from top to bottom to keep rice from sticking.
• Stir in the green onion.
• Cook for about 5 minutes more, or until rice is tender and moist.
• Serves 4 to 6
• Serve w/ side dish of pears or other mild fruit, and with garlic bread.

Dynamite Tenderloin

Ingredients

• 1 pork tenderloin, separated into two pieces
• 3/4 cub Hot Sauce Harry's BBQ Sauce
• 1/3 cup orange marmalade
• 1/2 tsp Hot Sauce Harry's Dynamite Hot Sauce
• 1 tsp horseradish (optional)

Directions

• Clean tenderloin and remove silver covering and fat.
• Mix together all other ingredients.
• Put tenderloins on a medium hot grill and baste with half of mixture.
• Heat remaining mixture over low heat.
• Slice tenderloins, arrange on plate, and pour heated mixture over slices, and serve.

Broccoli Bake

Thanks to Jennifer Maslowski of New York, NY

Ingredients

• 3 cups broccoli, chopped
• 2 tbs olive oil
• 1 clove fresh garlic, minced
• 1 tsp oregano, chopped
• 2 tsp Chile Classics Habanero Hot Sauce
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup jalapeno peppers, chopped
• 1 can ready-to-bake refrigerated biscuits
• 1 tsp butter, melted

Directions

• Preheat oven to 475 degrees
• Saute broccoli with garlic and oregano in oil until tender
• Stir in 1 tsp Chile Classics Habanero Hot Sauce
• Pour into 8" round baking dish
• Top with cheese and jalapeno peppers
• Remove biscuits from can and arrange over top of pan
• Combine butter and 1 tsp Chile Classics Habanero Hot Sauce, brush over top of biscuits
• Bake over top of biscuits or until biscuits are browned

Crockpot Pot Roast

Thanks to Adrian Groenendyk

Ingredients

• 2-4 lb pot roast (chuck, brisket, bottom round)
• 1 large onion, thinly sliced
• 2 carrots, cut in 1" lengths
• 2 small potatoes, peeled and cut in quarters
• 1 can onion soup
• 2 tbs. (or more!) Hot Sauce Harry's Habanero Hot Sauce

Directions

• Place potatoes, carrots and onions in bottom of crockpot
• Brown roast on all sides in frying pan
• Place pot roast on vegetables in crockpot
• Pour into 8" round baking dish
• Pour onion soup and Hot Sauce Harry's Habanero Hot Sauce over roast
• Cook on LOW for 8 - 10 hours

Laurie's Crawfish Creation

Thanks to Laurie Emerson, Biloxi, MS. Laurie writes: Each year we have our famous crawfish festival. While I admit that not everyone is a crawfish fan, I decided to try something different and in doing so won third place out of 1500 contestants, thanks to your Peach 'N Pepper Gourmet Hot Sauce!

Ingredients

• 1 lb. crawfish (or clams, oysters or shrimp)
• 1 bottle Peach 'N Pepper Gourmet Hot Sauce (5oz)
• 12 grape leaves
• 1 bunch of scallions, chopped
• 2 large tomatoes, chopped

Directions

• Clean crawfish with salt. Allow to stand in water for 30 minutes. They pat dry.
• Clean grape leaves and place 4-5 crawfish on each leaf
• Spoon chopped tomatoes and chopped scallion on top of crawfish
• Top with teaspoon of Peach 'N Pepper Gourmet Hot Sauce
• Roll up grape leaf and place on hot grill. Remove after browning all sides.

Harry's Gator Chili

Ingredients

• 1 1/2 lbs ground beef
• 1 onion, chopped
• 1 cup green and red peppers, chopped
• garlic, minced to taste
• 1 can diced tomatoes
• 1 can tomato sauce
• chili powder to taste
• 1 tsp salt
• Hot Sauce Harry's Habanero Hot Sauce to taste
• Hot Sauce Harry's Cayenne Hot Sauce to taste
• 1 can chili beans
• 1 tbs Worcestershire
• 1 tsp oregano
• 1 tsp sugar
• 2 bay leaves, broken in half

Directions

• Brown ground beef
• Saute onion, green and red peppers and garlic
• In large pot, combine remaining ingredients. Stir well.
• Simmer 45 minutes covered
• Simmer 45 minutes uncovered
• Put beer in freezer for the last 20 minutes.
• Serve in tortilla bowl and wash down with ice cold beer. Enjoy!

Spanish Rice

Thanks to Kat Sadi of San Luis Obispo, CA

Ingredients

• 1 cup 20 minute rice
• 1 cup water
• 1 cup Hot Sauce Harry's Chunky Salsa

Directions

• Mix all ingredients in a microwave safe bowl and cover with plastic wrap
• Microwave 5 mins on HIGH, and 20 minutes on MED
• Fluff with fork and serve
• Serving Suggestion: Add shredded cheddar cheese and steamed vegetables to serve as main course

Texas Firecracker Wraps

Thanks to Patrick Dodge

Ingredients

• 1 cup dried lentils
• 1/2 onion cut in half 2 3/4 cups plus 6 tablespoons water
• 1 tablespoon olive oil
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons TEXAS FIRECRACKER sauce
• 2 cloves garlic, minced
• 5 teaspoons lemon juice
• 1 cup plain yogurt
• 8 pitas
• 1 roasted chicken, bones and skin removed, meat shredded
• 2 large tomatoes, chopped
• 1 head romaine lettuce, shredded

Directions

• Preheat oven to 350 degrees F.
• In a medium saucepan, combine lentils, onion, 2 3/4 cups water, oil, and 1 teaspoon of salt.
• Bring to a boil; simmer, partially covered, for 15 minutes.
• Remove from the heat, stir in TEXAS FIRECRACKER HOT SAUCE, and let sit, partially covered, for 5 minutes.
• Remove the onion.
• Meanwhile, in a medium glass or stainless-steel bowl, whisk the remaining 6 tablespoons water, garlic, lemon juice, the remaining 1 1/2 teaspoons salt, and yogurt.
• Wrap the pitas in aluminum foil and warm them in the oven, about 10 minutes.
• Cut the top third off of each pita. Spoon 1/4 cup of the lentil mixture into each pita.
• Divide half the chicken and tomatoes among the pitas and drizzle each with 1 tablespoon of the sauce.
• Top with half the lettuce. Repeat.
• Serve with the remaining sauce.