by Jodi Helmer • Recipe 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.
10-12 Large Prawns
1 bunch green onions
2 tbsp NW Elixirs #5 Hott Jolokia
1 tbsp unsalted butter
- In a medium sauté pan heat half the butter and let it get really close to browned.
- Add the prawns and reduce heat to medium and cook for about 4 minutes or until they are about 80% done.
- Add NW Elixirs Hott Jolokia and other half of butter, give them a good toss to cover the prawns, add green onions and serve.