Best Spicy Seafood Sauce Recipes

SPECIAL SPICY SEAFOOD SAUCE

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving. Refrigerate leftovers.

SPICY SEAFOOD SAUCE

Steps:

• Combine mayonnaise, ketchup, hot sauce, lemon juice, paprika, garlic, and Worcestershire sauce in a bowl. Whisk together until no clumps remain.

SPICY SEAFOOD TOMATO SAUCE WITH LINGUINE

Steps:

• Bring water to boil in covered pot for fettuccine.
• Crush garlic.
• Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
• Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
• Add all the raw seafood, and cook for about 2 minutes.
• Cook the fettuccine.
• Wash, dry and mince parsley.
• Add cooked shrimp to the sauce; season with pepper, and heat through.
• Drain fettuccine, and top with sauce; sprinkle with parsley.

SEAFOOD IN SPICY TOMATO CREAM SAUCE

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.

SPICY SEAFOOD DIPPING SAUCE

Steps:

• Grill garlic and chiles: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Meanwhile, peel garlic; slice larger cloves in half. Skewer garlic and place on the grill. Remove chile stems, skewer sideways, and place on the grill. Grill garlic and chiles for 8-10 minutes, flipping after 4 minutes. Note: Alternatively, garlic and chiles can be charred in the oven. Preheat to broil. Place on a baking sheet 4-6 inches under the heat source for 6-8 minutes, flipping halfway through, until both sides are charred.
• Cilantro: Place a cloth towel under the mortar to keep it stable. Trim half of the cilantro stems, roughly chop, and place in the mortar along with the salt. Use pestle to pound the stems and salt into a paste. Finely chop remaining cilantro bunch (stems and leaves); set aside.
• Sauce: Garlic and chiles are done when they're soft, cooked through, and lightly charred. Remove from skewers and place into the mortar. Pound into the cilantro-salt mixture to break the ingredients down to a smooth paste. Add sugar, lime juice, and fish sauce to the mortar; stir around to combine. Add 2 tablespoons chopped cilantro (if there's any remaining, save for another recipe); transfer to a bowl and serve. Makes about ¾ cup. You can store it in the refrigerator in a sealed container for several days, but it tastes best immediately after it's made.

CHILLED SPICY SEAFOOD SAUCE

Steps:

• Whisk together all ingredients.
• Refrigerate until needed.

KATAIFI SEAFOOD CRISP WITH SWEET AND SPICY MANGO SAUCE

Steps:

• For the kataifi: Heat oil to 350 degrees for deep-frying. Roughly chop the raw shrimp, scallops and sea bass. In a saute pan over medium heat, saute the shiitake mushrooms, cilantro, green onion, red and yellow peppers, garlic, ginger and oyster sauce. Mix sauteed ingredients with seafood. Fold seafood mixture into kataifi to create a loose nest. Deep fry until golden brown and cooked all the way through.
• For the sauce: Bring all ingredients except cornstarch to a boil. Add a little cornstarch slurry, then strain. If the sauce seems thin once it's been strained you can add a little more cornstarch slurry, but do it in a saucepan over low heat.
• Ladle sauce into a small bowl; place it on the plate alongside the kataifi crisps.
• Mix crabmeat, lemon grass, eggs, cream, scallions and season well with salt and pepper. Using a muffin tin cut small circles of puff pastry that has already been docked (pricked with a fork to allow steam to escape, thus preventing too much bubbling on the surface of the pastry during the blind baking stage). Spray the tins with cooking spray and line each one with the cut pastry. Line each tartlet shell with foil and fill with rice to help keep the shape. Bake blind (without the filling) at 350-degrees until golden, about 10 minutes. Pull out foil and bake 5 more minutes to ensure the bottom is nearly cooked through. Fill cups with crab mixture. Bake another 15 to 20 minutes until mixture solidifies and the pastry is completely cooked. Serve warm or at room temperature. PLATING Line a plate with iceberg lettuce and place tartlets on top.
• Mix crabmeat, lemon grass, eggs, cream, scallions.

SEAFOOD/FISH ESSENTIALS: SPICY DILL SAUCE

Steps:

• 1. PREP/PREPARE
• 2. If you do not have any sriracha sauce, you might try some chili sauce or hot sauce. However, be careful and do just a bit at a time, until you like what you taste.
• 3. You can vary the amounts of yogurt-to-mayonnaise, or use all of one or the other, and make sure you wind up with 10 tablespoons total. Just remember, the more yogurt you use, the tangier the sauce will be. As a matter of fact, if you up the yogurt, you might want to add a bit more honey; to keep the sauce from becoming too bitter... just a suggestion.
• 4. Gather your ingredients (mise en place).
• 5. Add all the ingredients to a small mixing bowl... except the salt and pepper.
• 6. Whisk together until smooth.
• 7. Wait about 15 minutes, to give the ingredients a chance to know each other, and then season with salt and pepper, to taste.
• 8. Store in a glass container with a tight-fitting lid until needed.
• 9. PLATE/PRESENT
• 10. It is great on seafood, fish; even things like baked potatoes. This image is of my sweet potato patties on wild rice. Enjoy.
• 11. Keep the faith, and keep cooking.