Recipe: Diablo Prawns with ghost pepper sauce

by Jodi HelmerRecipe courtesy of Andrew Garrett, executive chef and founder of NW Elixirs

In honor of International Hot and Spicy Food Day (January 16), we present to you this recipe for Diablo Prawns infused with ghost peppers by Oregon hot sauce company NW Elixirs.

Diablo Prawns
Executive chef Andrew Garrett uses NW Elixirs’ “Hott Jolokia” sauce, made with ghost peppers, to add a little heat to his diablo prawns. • Photo courtesy of Andrew Garrett

Ingredients:

10-12 Large Prawns
1 bunch green onions
2 tbsp NW Elixirs #5 Hott Jolokia
1 tbsp unsalted butter

Directions:

  1. In a medium sauté pan heat half the butter and let it get really close to browned.
  2. Add the prawns and reduce heat to medium and cook for about 4 minutes or until they are about 80% done. 
  3. Add NW Elixirs Hott Jolokia and other half of butter, give them a good toss to cover the prawns, add green onions and serve.

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