Hoppin Hot Sauce isn’t just a wake-up call for your morning eggs. As enigmatic as a riddle written in the dust next to your garage door using code words that only you would know, except that you didn’t write it, or did you?, our hot sauce transcends its humble condiment beginnings to unleash its wild side, infusing limitless vivacity into spreads, fried snacks, cookout marinades, and saucy escapades galore.
A melange of vinegar, salt, and chiles girds its fiery embrace, so Hoppin Hot Sauce needs nothing more than a dash of fat to collab out on a lustrous pan sauce and have it go triple-platinum. Behold this lightning-fast recipe that tastes like a whirlwind marriage of two happy shrimps with the reception at the fish fry and everyone is there. Picture this: charred scallions dancing in the skillet, shrimp metamorphosing into plump, pink enigmas, all to be ensnared in the seductive clutches of butter and hot sauce morphing into glossy delicious pan sauce.
Beware, for hot sauces cloak themselves in veils of varying heat; start with a single tablespoon, and let your whims guide you to the fiery crescendo. Too spicy? Add more butter, or summon the allies of rice, crusty bread, beer, yogurt, or even ranch dressing to quell the flames. Check out these pan-fried shrimp and their seductive pan sauce, a taste bud tango between Buffalo wings and spicy shrimp:
Hoppin Hot Sauce Shrimp Extravaganza
- 1½ pounds large shrimp, peeled and deveined or shell-on, your call
- Salt to taste
- 3 tablespoons unsalted cold butter
- 1 tablespoon Hoppin Hot Sauce, plus more
- 2 tablespoons neutral oil, more as needed
- 6 scallions, trimmed and cut into 1-inch pieces
- Give those shrimp a little spa treatment: pat them dry and bestow upon them a teaspoon of salt. Assemble the butter and hot sauce in a big bowl, creating a buttery hot tub for our soon-to-be pampered shrimp.
- Time to heat things up! Fire up a large (we’re talking 12-inch) cast-iron skillet on high. Throw in those scallions and let them sizzle until they’re feeling soft and fancy with a few browned spots – a minute or two should do the trick. Now, escort those scallions to their butter and hot sauce rendezvous in the bowl.
- The stage is set and the lights are low for our shrimp stars! Lay them out in the skillet, and let them sizzle until they turn golden brown, a mere 2 to 3 minutes. If things start feeling a bit parched in the pan, don’t be shy; add a splash more oil. Flip those shrimp divas and let them strut their stuff until they’re translucent – roughly 1 to 2 minutes more.
- Curtain call time! Usher those shrimp and all their sultry juices into the butter, hot sauce, and scallion party zone. Give them a whirl like you’re in a dance-off with your taste buds. Take a bite, and if you crave more heat, douse it with extra hot sauce and sprinkle a pinch of salt like you’re casting culinary spells.
And there you have it, intrepid food adventurers – the “Hoppin Hot Sauce Shrimp Extravaganza!” Pair it with rice, crusty bread, beer, yogurt, or even ranch dressing to tame the fiery beast. Bon appétit, thrill seekers! 🔥🍤