Tattoo Hot Sauces
Lobster Rolls with Japanese Togarashi

Lobster Rolls with Japanese Togarashi

Coming out of an awesome weekend at the Chefsfeed Indie Week in Boston, we were inspired by all the amazing fresh seafood of the area to whip up our own dish using our Japanese Togarashi. What better way than with a classic Lobster Roll? This is super easy to make, and would add an awesome flavor to your 4th of July festivities!

Lobster Rolls with Japanese Togarashi

Ingredients:

  • 4 cups cooked lobster meat, cut into bite-size pieces
  • 1/2 cup mayonnaise
  • 1/4 cup chopped chives
  • 1 tablespoon chopped celery
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • Generous squeeze of Japanese Togarashi
  • 4 brioche rolls

Instructions:

  1. Combine first 7 ingredients. Spoon 3/4 cup salad into each bun.
  2. Serve and enjoy!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by AllRecipes.com. View original recipe here.

Avocado Serrano Spicy Shrimp Tacos

Need some Cinco De Mayo inspiration? These amazing Avocado Serrano Spicy Shrimp Tacos are sure to be a huge hit! This mix of spices, cilantro, and fresh citrus alongside our Avocado Serrano makes for a winning lunch or dinner recipe!

Avocado Serrano Spicy Shrimp Tacos

Ingredients:

  • 20 medium shrimp peeled and deveined
  • 1 1/2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder optional
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Squeeze of lime optional
  • 6 small flour tortillas (corn tortillas can also be used)
  • Tattoo Avocado Serrano (use as much as your heart desires)

Avocado Salsa:

  • 1 tomato seeded and chopped
  • 1 avocado peeled, seeded and cut into chunks
  • 1 jalapeno seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice from half a lime
  • 1/4 cup loosely packed fresh cilantro leaves coarsely chopped

Cilantro Sauce:

  • 1/4 cup sour cream
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice

Instructions:

To cook the shrimp:

  1. In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt.
  2. Add in shrimp and toss to coat completely.
  3. Cover and refrigerate for at least 10 minutes or up to 24 hours.
  4. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes.
  5. Add the olive oil and shrimp.
  6. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes.
  7. Turn off heat and finish with a squeeze of lime (optional).
  8. To make the salsa:

  9. Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
  10. To assemble:

  11. Stir sour-cream with cilantro and lime juice in a small bowl; set aside.
  12. Grill tortillas on stovetop over the flame until lightly charred (this step is optional).
  13. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce.
  14. Serve tacos with lime wedges on the side, and add Avocado Serrano over top as desired. Enjoy!!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Layla Atik of Gimme Delicious blog. View original recipe here.

Tattoo Kashmiri Coconut Shrimp Cake

Kashmiri Coconut Shrimp Cake

Created by Chef Matt Pace and featured in A Taste of New York, this super satisfying shrimp cake has definitely become one of our go-to recipes.
Try it for yourself, and if you want more heat, you can always indulge and throw in some more Kashmiri Coconut Hot Sauce.

Kashmiri Coconut Shrimp Cake

  • ½ cup mayo
  • ¼ cup crème fraîche
  • 1 Tbsp Creole mustard
  • 1 tsp Worcestershire sauce
  • 1 Tbsp lime juice
  • 2 tsp Kashmiri Coconut hot sauce (or to taste)
  • ½  lbs chopped shrimp
  • 1 cup Panko bread crumbs
  • ¼ cup chopped mint
  • 2 tsp Creole seasoning
  • 2 eggs

Instructions:

  1. Combine mayo, crème fraîche, mustard, Worcestershire, Kashmiri Coconut hot sauce, mint, lime juice, and seasoning in medium sized bowl and whisk until fully mixed. Taste mixture to make sure the taste/heat is where you want it and adjust if need be.
  2. Once you reach desired flavor, add in your shrimp, eggs, and panko and combine until ingredients are fully blended.
  3. On a baking sheet, form mixture into small patties, just smaller than a fist.
  4. When ready to cook, carefully place patties in deep fryer or skillet with vegetable or canola oil at 375 degrees and cook until shrimp is fully cooked and bread crumbs are golden brown.
  5. Once cooked, remove patties from oil and place on wire rack or paper towels to drain any excess oil.
  6. Drizzle Kashmiri Coconut on top of your shrimp cake, and enjoy the fruits of your labor.

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauces hashtag or tag us @tattoohotsauces to make sure we see your creations.

Credit: Chef Matt Pace of Cafe Booqoo

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